Directions: |
Directions:1. Using a stand mixer, beat the butter on medium setting until light in color and creamy, about 3 minutes.
2. Add the cream cheese, and beat on low setting for 1 minute until blended and smooth.
3. Add the salt (if using unsalted butter), vanilla extract, lemon juice, and zest.
4. Gradually add the sifted powdered sugar, ¼ C. at a time on the lowest speed.
5. Use 6 C. of the sugar first, adding it all on the lowest speed until combined.
6. Once combined, increase the speed to medium and beat the frosting for 1 minute.
7. Check the consistency at this point. Scoop some frosting with a spoon or spatula, and turn it over to see if it holds its peaks. Soft peaks are ok, as it will get more sturdy after refrigeration. If it seems too soft, add more of the powdered sugar. If too stiff, add some of the room temperature cream or milk.
Tips for cream cheese frosting:
- Always use room temperature cream cheese. It should be soft to the touch. Never use cream cheese melted or straight out of the fridge. Leave it out on the kitchen counter AT LEAST 4-5 hours (or even overnight). Butter should be soft to the touch as well...not melted or runny. Using cold cream cheese or butter will curdle the frosting. Using melted cream cheese or butter will make the frosting runny.
- Always use full-fat cream cheese
- This frosting can be tinted or flavored
- Extra frosting can be frozen in an airtight container for up to 3 months. Thaw out for one day in the refrigerator, then let it rest on the counter to bring up to room temperature. |
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