Lemon Cream Cheese Frosting

Ingredients

• 8 ounces cream cheese, softened to room temperature
• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 4 cups powdered sugar (also called confectioners' sugar), sifted
• 1 tablespoon lemon zest (from about 1 large lemon)
• 2 tablespoons fresh lemon juice
• 1 teaspoon pure vanilla extract
• Pinch of salt (optional, to balance sweetness)
• 1 to 2 tablespoons milk or heavy cream (optional, for adjusting consistency)

Instructions

1. 

   1

   Beat the Cream Cheese and Butter – In a large mixing bowl, beat the softened cream cheese and butter together on medium-high speed until smooth, creamy, and fully combined, about 2-3 minutes. Scrape down the sides of the bowl as needed.

2. 

   2

   Add the Sugar, Lemon, and Vanilla – Gradually add the powdered sugar, 1 cup at a time, mixing on low speed to avoid a sugar cloud. Add the lemon zest, lemon juice, vanilla extract, and a pinch of salt (if using). Increase the speed to medium-high and beat until light, fluffy, and smooth, about 2 minutes.

3. 

   3

   Adjust the Consistency – If the frosting is too thick, add milk or cream 1 teaspoon at a time until it reaches your desired consistency. If it's too soft, add a bit more powdered sugar until the frosting holds its shape.

4. 

   4

   Storage – Refrigerate leftover frosting in an airtight container for up to 3 days. Bring it to room temperature, then beat briefly before using. Freeze for later in an airtight container for up to 3 months. Thaw overnight in the refrigerator, bring to room temperature, and rewhip before using.