Lemon Cream Cheese Frosting (4 Ingredients)

Learn how to make tangy Lemon Cream Cheese Frosting from scratch with 4 ingredients in 5 minutes! Zingy lemon zest and juice combined with a classic cream cheese frosting creates a vibrant frosting for any of your favorite dessert recipes. You’ll never go back to the store-bought stuff again after making this. 

Easy Lemon Lemon Cream Cheese Frosting Recipe

Lemon cream cheese frosting is a bright, tangy twist on a classic cream cheese frosting. It combines the richness of butter and cream cheese with the fresh, citrusy flavor of lemon. Its light sweetness perfectly contrasts with the tanginess for a smooth balance.

We love lemon desserts around here, I could eat a whole batch of lemon curd without a second thought. But creating a lemon frosting that had a strong lemon flavor that could still be pipped was a challenge. Just adding lemon juice to a buttercream frosting requires so much sugar to keep it firm that I wanted another solution.

I solved the problem by using cream cheese and lemon zest along with the lemon juice. The lemon zest adds a punch of lemon without needing as much lemon juice and the cream cheese, makes it firmer without needing as much powdered sugar.

This frosting is a great alternative to plain vanilla or chocolate frostings, especially if you’re looking for something with a little more personality. It works well on everything from layer cakes to cupcakes and cookies.

Ideas for How to Use Lemon Frosting

• Pipe it onto moist lemon cupcakes, or on a coconut layer cake.
• An easy to make lemon blueberry bundt cake is delicious with this frosting smothered on top.
• Add a bit of tanginess on top of your favorite cinnamon rolls.

Why You’ll Want to Save This Recipe

• Bright lemon flavor: Using real lemon juice and freshly grated lemon zest adds the most intense lemon flavor to this frosting!
• Quick: It only takes 5 minutes to whip up, so it’s great for when you need to add a bit of indulgence to your desserts in a pinch.
• Simple: You only need 5 ingredients to make it, so you can ditch the store-bought stuff for good. 

Just 4 Ingredients

• Butter and cream cheese: Unsalted butter and full-fat cream cheese create a thick base. Use the block-style cream cheese, not the kind that comes in a tub or the low-fat kind, as it can make the frosting too watery.
• Lemon zest and juice: Fresh lemon juice and zest provide the best flavor. Don’t use bottled lemon juice. 
• Powdered sugar: Sweetens and thickens the frosting. 

Easy Steps

Step One: Cream the Base

Step Two: Add Sweetness and Flavor

Chill briefly if you’re going to pipe it.

Baker’s Tips and Troubleshooting

• Room temperature: Cold butter or cream cheese won’t blend as smoothly, so let them sit out before mixing to prevent lumps. If you’re short on time, you can soften cream cheese and soften butter quickly. 
• Start slow: Adding all the lemon juice at once can curdle the frosting since it’s acidic. You want to add it slowly to prevent curdling and create a smooth, fluffy consistency. 
• Adjust the consistency: If the frosting is too thin, add more powdered sugar. If it’s too thick, a little extra lemon juice can help loosen it up.
• Chill: If you want crisp, defined frosting, refrigerate it for a few minutes before using a piping bag.

Storage

Store the frosting in an airtight container in the refrigerator for up to 1 week. You can also freeze it for up to 3 months. When ready to use, let it thaw in the fridge overnight and re-whip it to bring back its fluffy texture.