Easy Cream Cheese Frosting

TahiraJaved

This cream cheese frosting combines full fat block cream cheese and butter with sifted powdered sugar, vanilla, and a splash of fresh lemon juice. Beating the cream cheese first and adding the sugar slowly creates a smooth, spreadable texture with a bright tang. Ready in about 10 minutes, it frosts a two layer cake, cupcakes, or cinnamon rolls.

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Prep Time 10

Chill Time 15

Total Time 25

Servings: 3 Cups

Course: Dessert

Cuisine: American

Calories: 210

Ingredients Equipment Method Notes

Ingredients

For the Frosting:

8 oz cream cheese softened
1/2 cup 1 stick unsalted butter, softened
3 1/2 cups powdered sugar sifted
1 tsp pure vanilla extract
1 tbsp fresh lemon juice
1/8 tsp fine sea salt

Equipment

1 Stand mixer or hand mixer whips the frosting until fluffy
1 Fine mesh sieve removes lumps from the powdered sugar
1 Rubber spatula scrapes down the bowl
1 Offset spatula spreads frosting smoothly
1 Microplane grater adds fresh lemon zest

Method

Beat the softened cream cheese for 1 minute until smooth.
Add the butter and beat for 2 minutes until fluffy.
Add the sifted powdered sugar 1 cup at a time on low speed.
Beat in the vanilla, lemon juice, and salt for 30 seconds.
Whip on high for 1 minute until light and spreadable.
Frost the completely cooled cake with an offset spatula.

Keep the cream cheese and butter at true room temperature so the frosting stays smooth, not lumpy.

Notes

Use full fat block cream cheese, not the spreadable tub, for the best texture.
Sift the powdered sugar to prevent grainy frosting.
Add lemon juice at the end so it does not thin the frosting.

STORAGE: Store cream cheese frosting in an airtight container in the refrigerator for up to 5 days. Bring it to room temperature and beat briefly before using. Freeze in a sealed container for up to 3 months.