Tangy, creamy, and ready in just 10 minutes, this Lemon Lime Frosting is a citrusy twist on classic cream cheese frosting. It’s thick and velvety, perfect for cakes, cupcakes, or cookies, it’s the kind of frosting that tastes so fresh you’ll want to eat it straight from the bowl.
A Citrus Twist on Cream Cheese Frosting
Sometimes you want frosting that makes people stop mid-bite and go, “what is this?” That’s exactly what this Lemon Lime Frosting does. It’s tangy, creamy, and just the right amount of zippy without being sour.
The citrus hits you first, then the cream cheese settles in with that smooth, velvety finish. And the best part? It takes all of ten minutes. You could whip it up while your cake’s cooling.
I’ve piped it on fluffy homemade cupcakes spread it across layer cakes, even spooned a little onto cookies when I wanted something extra. It also happens to be amazing on my retro cake recipe with 7-Up, the citrus on citrus is a match made in dessert heaven.
If you love the sunny flavors in a bright citrus bundt cake or the creaminess of a Southern layer cake with coconut, this frosting sits right in that sweet spot.
When Cream Cheese Frosting Needs a Glow-Up
Cream cheese frosting is already pretty perfect. But sometimes it feels a little heavy, a little one-note. That’s when I start reaching for lemons and limes. The zest brightens the flavor in a way that juice alone never could.
You get that bold citrus aroma before you even take a bite. The juice keeps it fresh and lively, balancing out the richness from the cream cheese and butter. It’s frosting that feels light but still indulgent.
The Three Things You Can’t Skip
I won’t list everything, you’ll find the full ingredient list and amounts in the recipe card. But here are the essentials:
- Cream cheese (full-fat, brick-style is non-negotiable for the best texture)
- Lemon & lime zest (don’t skip this, it’s the flavor booster)
- Fresh lemon & lime juice (since you’re zesting, you may as well use the juice too)
That’s the trio that makes this frosting stand out.
Whip Up This Zesty Citrus Frosting in 10 Minutes
Step One: Beat the Base and Add the Zest
Tip: Make sure the butter and cream cheese are at room temperature before beating to remove any lumps. Learn how to soften cream cheese and soften butter quickly if you’re short on time.
Step Two: Mix in the Sugar
Tip: Scrape down the sides of the bowl to make sure everything is incorporated.
Step Three: Finish with Juice
The Beater-Licking Moment
And don’t even try to pretend you won’t lick the beaters. I do it every single time. The citrusy tang is just too tempting to wait until it’s on a cake. Consider it baker’s tax, you made the frosting, so you get first dibs.
Don’t Forget!
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Ingredients
- ½ cup butter softened
- 12 ounces cream cheese softened
- 1 teaspoon lemon zest
- 1 teaspoon lime zest
- ⅛ teaspoon salt
- 6 cups powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon lime juice
Instructions
- Use an electric mixer to beat the butter and cream cheese until it is smooth and creamy. Add lemon and lime zest and beat until it is incorporated. Add powdered sugar, a cup at a time until it is smooth. Add the lemon and lime juice and beat until light and fluffy. If it is too runny, add a little more powdered sugar. Refrigerate for a few minutes if piping.
Notes
- Lemon Lime frosting will last in an airtight container in the fridge for up to one week or in the freezer for up to 3 months. Let it thaw in the fridge overnight before piping onto your favorite cakes. You may need to whip it to regain that same creamy texture.
- This will frost a 3 layer cake or 18 cupcakes.
