Lemon Cream Cheese Frosting
from epicurious
makes 4 1/2 cups frosting (enough for 36 cupcakes and more than one layer cake, unless you like frosting more than cake)
three 8 oz packages of cream cheese, softened, room temperature
2 sticks unsalted butter, room temperature
1 tsp lemon zest
1 1/2 tbsp lemon juice
1 tbsp vanilla
2 3/4 cups powdered sugar
whip cream cheese and butter until combined and airy, at least 2 minutes. add lemon zest, juice and vanilla, and mix until combined.
before adding sugar, sift it into a bowl or a piece of parchment. the key to this frosting is that you add the sugar quickly, and DO NOT OVERMIX, or the cornstarch in the sugar will make it pasty and gooey instead of creamy. so, after sifting, add 1/3 of sugar. with mixer on LOW, mix just until combined. repeat 2 more times, being aware not to overmix.
set in fridge if too soft to frost.
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