Lemon Cream Cheese Frosting

This creamy lemon frosting is based on my all-time favorite, tried-and-true cream cheese buttercream recipe. It's extremely quick and easy to make. Whip it up in about 10 minutes and spread it over anything your heart desires, but maybe especially this elderflower and lemon cake.

Ingredients needed to prepare lemon cream cheese frosting

For lemon frosting that's thick enough to fill and frost a layer cake, and even pipe decoration onto a cake, it's important to use equal amounts of butter and cream cheese.

A lot of cream cheese frosting recipes call for a 2:1 ratio, with double the amount of cream cheese to butter. This results in a more pronounced cream cheese flavor, but it has a loose consistency that's difficult to work with - especially if you're trying to fill layers of cake.

When the consistency of cream cheese buttercream is too loose, cake layers can slide around, and you'll end up with a big mess instead of a beautifully frosted cake.

• Cream cheese
• Unsalted butter: It's important to start with butter that is at room temperature, or it will be difficult to blend.
• Sour cream: Just a couple of tablespoons of sour cream enhance the flavor of this frosting, adding a subtle tang that perfectly complements the lemon flavor.
• Vanilla extract: Vanilla rounds out the flavor of lemon, softening its edges and taming any bitter notes.
• Lemon oil OR lemon extract: What's the difference? Scroll down for an explanation.
• Lemon zest: I love the flavor that a bit of lemon zest adds to this frosting, but if you want your frosting to be perfectly smooth, omit the zest and use a bit more lemon oil or lemon extract.
• Salt: Salt is incredibly important in this frosting. It brings out the flavor of the lemon and balances the sweetness of the sugar. Start with ¼ teaspoon and add more if you like after you've added the powdered sugar.
• Powdered (confectioners) sugar

Additions and substitutions

• Instead of cream cheese, use mascarpone cheese. Mascarpone frosting is one of the most delicious and versatile kinds of frosting you can make because the flavor of mascarpone is soft and mild. In this frosting, it can be swapped out for the cream cheese in equal amounts and will create a softer flavor. I find that I like less lemon oil when using mascarpone cheese instead of cream cheese, so start with just a small amount of oil or extract and add more if you like.
• Swap out the lemon for lime, grapefruit, or orange. This recipe can easily be used to make any kind of citrus frosting you like. Simply swap out the lemon zest and lemon extract or lemon oil for lime, grapefruit, or orange zest and extract.
• To make it vegan and dairy free: Swap out the dairy based cream cheese and butter for vegan cream cheese and butter.

It's also easy to control the amount of lemon flavor in this frosting by adding more or less lemon zest and lemon oil (or lemon extract). I prefer a rather assertive lemon flavor in my frosting, so I usually use a full two teaspoons of lemon oil. But, be cautious because lemon oil packs a powerful punch.

Regardless of whether you're using lemon extract or lemon oil, my advice is to start with a small amount, taste the frosting, and gradually add more if you like.

Step-by-step photos and instructions

Use an electric mixer to beat the cream cheese and butter for about 30 seconds, until blended. Make sure the butter is at room temperature, or it will be difficult to beat.

Add the sour cream, vanilla extract, lemon oil (or extract), lemon zest, and salt, and beat until the mixture is very smooth and creamy.

Add 5 cups of powdered sugar. Beat on low speed just until the sugar is blended in enough to prevent it from flying all over your kitchen, then turn the mixer to medium and beat until well blended.

Add as much additional powdered sugar as you like to achieve the desired consistency. If using it to ice a cake, add just enough sugar for it to hold its shape. Add more powdered sugar if you want to pipe the frosting.

Piping and stability

This is a very stable frosting that will hold up well to almost anything. Use it to fill and frost layer cakes, pipe it on top of cupcakes, or use it to pipe borders and decorations onto cakes.

You can easily control how stiff the frosting is by adding more or less powdered sugar. If you are only using it to cover a cake, like I did on this lemon elderflower cake, add just enough powdered sugar so the frosting is soft and spreadable.

If piping the frosting, you'll want it to be stiff enough to hold the design of the piping tip. Gradually beat in additional powdered sugar until the frosting is stiff enough to hold the definition of the piping shape.

How to store this frosting

This frosting will keep well in the refrigerator for up to 5 days. Store it in a covered container and allow it to come to room temperature before using. I usually like re-beat it with an electric mixer before spreading it on a cake. This ensures that any little pockets of still cold and hard butter or cream cheese will be blended into the frosting.

It's perfectly safe to allow cakes or cupcakes covered with lemon cream cheese frosting to sit out at room temperature for 2 or 3 hours. After that, it's a good idea to refrigerate the iced cake.

One of the benefits of cream cheese based frosting is that, because of its high fat content, it freezes quite well. Scoop it into an airtight container and freeze for up to three months. Allow the frosting to defrost in the refrigerator overnight then let it rest at room temperature for about an hour to soften. Use an electric mixer to re-whip the frosting and restore its creamy consistency.

More recipes for lemon lovers

If you give this recipe a try, let me know! Scroll down to rate this recipe and leave a comment for me.

Happy baking!