Makes about 2 1/2 cups
Lemon zest is a typical addition to cream cheese frosting, and we love it paired with carrot cake cookies, lemon cake, or sugar cookies. If you don’t feel like it will suit the rest of your recipe (maybe with Devil’s food cake, for example), you can leave it out.
Ingredients
- 1 cup cream cheese, room temperature
- 1 stick (8 tablespoons) unsalted butter, room temperature
- 1 cup confectioners’ sugar, sifted
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1/4 teaspoon lemon zest (optional)
Directions
- In the bowl of a stand mixer fitted with the paddle attachment, cream the cream cheese, butter, and confectioners’ sugar on medium speed until light and fluffy, about 6 minutes.
- Add the vanilla, salt, and lemon zest, if using, and mix to combine.
- Store the frosting in an airtight container in the refrigerator until needed. Before using, allow to come to room temperature and beat on medium speed using a paddle attachment until light and fluffy.
