Zingy and zesty Lemon Cream Cheese frosting
4 Cups of Powdered Sugar
4 oz butter (1 cube or 8 tablespoons) at room temperature
8 oz Cream Cheese at room temperature
½ teaspoon lemon zest
½ juice from a lemon about a teaspoon
½ teaspoon lemon extract
Bring the butter and cream cheese to room temperature by leaving on the counter 45 – 60 minutes. Beat the butter and cream cheese till thoroughly mixed and add in the powdered sugar one cup at a time until blended, add vanilla, lemon juice, lemon zest, and lemon extract. If frosting is to thin, add additional powdered sugar until desired consistency. Careful not to over mix; if you overmix the icing, you will seize up and be too stiff to spread without tearing at your cake frosting with a frosting knife. You will know when soft peaks form, and the icing will slowly plop off your beaters.
Makes enough frosting to frost a two-layer cake. Check out our Tips and Technique section for application to icing a cake that will not drive you crazy and will make cake decorating fun.
I use this frosting on my tropical Pineapple Lemon Bundt cake and coat the frosting with coconut.