This is a very light, luscious frosting, with a creamy, tangy taste because it’s not overloaded with confectioner’s sugar as many cream cheese frostings are.
|Lemon Cream Cheese Frosting |
Rating: 10 out of 10
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4 oz. Neufchatel (lower-fat) or regular cream cheese, soft
4 oz. unsalted butter, soft
2 tsp. finely grated lemon zest
1 tsp. vanilla powder or vanilla extract
1 - 1-1/2 cups confectioner’s sugar
2-3 Tbsp. whipping cream
In medium bowl, beat cream cheese, butter, zest and vanilla till well combined and creamy. Slowly add sugar and cream. Beat till fluffy, light and smooth. Yield: enough to thickly frost 12 cupcakes.