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Move over, buttercream. There is a new frosting in town, and it’s changing everything you think you know about frosting.
Lemon cream cheese frosting is the perfect way to ice your baked goods this season, whether you are making cakes, bars, cupcakes or even quick breads. This frosting is light, flavorful and fresh, and the perfect combination of sweet and tart. If you are the kind of person who generally finds most frostings to be too cloyingly sweet, then you have to try this frosting.
Over at Well Plated, Erin makes lemon cream cheese frosting with the juice of half a lemon, a stick of butter, cream cheese and powdered sugar. She pairs it with lemon cake made with cake flour, buttermilk, egg whites, lemon zest and lemon extract. (If your local grocery store does not carry lemon extract, you can find it on Amazon.) And, remember, make sure to use cake flour rather than subbing regular flour. Using cake flour will make your cake airier and less dense, which makes this the perfect texture pairing for this light, fresh frosting.
Go to Well Plated for the full recipe.
If you want your lemon cream cheese frosting to have a bolder lemon flavor, consider this recipe from Two Sisters Crafting. Their recipe calls for 1/4 cup of lemon juice (as opposed to just 2 tablespoons in the Well Plated recipe), and Two Sisters also nearly doubles the amount of sugar.
If that sounds like a bit much for your palette, or if you want a milder flavor to be paired with a baked good like a quick bread or a muffin, then consider this option from Oh Sweet Basil. Carrian makes her lemon cream cheese frosting with cream cheese, butter, powdered sugar and just one teaspoon of lemon juice. Milk thins out the frosting as needed.
The result is a subtle lemon flavor that will add just a hint of freshness and zest to your frosting. Find the full recipe here.
So, are you ready to try lemon cream cheese frosting on your next bake?