This dreamy Lemon Cream Cheese Frosting is ultra smooth, perfectly tangy, and bursting with fresh lemon flavor. Made with just 4 ingredients and whipped up in 5 minutes, it’s the easiest way to add a bright, creamy finish to your favorite cakes and cookies.
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I’m obsessed with lemon desserts, and this twist on my classic cream cheese frosting recipe is no exception. It strikes the perfect balance between sweet and tart, transforming any ordinary dessert into something bakery-worthy.
It’s the same frosting I love spreading over my lemon sugar cookie bars, and it’s honestly good enough to enjoy with a spoon. And if you love citrus as much as I do, don’t miss my fresh orange cream cheese frosting for a slightly sweeter twist.
Ingredient Notes
- Cream Cheese: Use full-fat block cream cheese (not the spreadable kind in a tub). The block version creates a thick, stable frosting that pipes beautifully and holds its shape. Let it soften to room temperature for a super smooth texture.
- Butter: Unsalted butter gives you full control over the flavor. Make sure it’s also at room temperature so it blends seamlessly with the cream cheese for a silky, creamy finish.
- Lemon: Freshly grated lemon zest is what gives this frosting its bold, natural lemon flavor. Two large lemons should be plenty.
Please see the recipe card for the complete list of ingredients and measurements.
How to Make Thick and Spreadable Lemon Cream Cheese Frosting
The full recipe is found in the recipe card below, but let’s go over the basics.
I prefer using a stand mixer with a paddle attachment (a large bowl with a hand mixer will work too). The whisk attachment incorporates more air into your frosting, which is good for a light texture, but it can also add a lot of air bubbles.
You’ll start by beating the cream cheese, butter, and lemon zest together. This will take 1-2 minutes to get it smooth and creamy.
Then add the powdered sugar. Beat on low first to prevent a sugar cloud, then increase to medium and whip until light and fluffy.
This frosting should have the perfect consistency, but if you would like to make it thinner, you can add fresh lemon juice, just a tablespoon at a time, until you get your ideal consistency.
Try a fun variation! Swap out the cream cheese with mascarpone instead!
Some Helpful Tips for a Creamy Frosting
- Sift your powdered sugar. If you see lumps in your powdered sugar, it’s a good idea to sift it before adding it to your frosting.
- Beat it longer than you think. Once all the ingredients are combined, keep whipping for another minute or two. This extra step helps lighten the texture and gives the frosting that soft, cloud-like finish.
- If it’s too soft, chill before using. Because cream cheese frostings can soften quickly–especially in warmer kitchens–pop the finished frosting in the fridge for 15-20 minutes before piping or spreading. It’ll firm up just enough without losing its creamy texture.
Storage Instructions
Store this lemon cream cheese frosting in an airtight container in the fridge for up to 1 week. Before using, let it sit at room temperature for about 15-20 minutes to soften, then give it a quick stir or re-whip to bring back that smooth, creamy texture.
If you want to make it ahead of time, it freezes well–just freeze it in a sealed container for up to 3 months. When you’re ready to use it, thaw it in the fridge overnight and let it come to room temp before re-whipping.
Recipes That Pair with This Frosting
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Lemon Cream Cheese Frosting
- Total Time: 5 minutes
- Yield: 3 cups 1x
Description
Ingredients
- 226 g (8 ounces) cream cheese, at room temperature
- 226 g (1 cup) unsalted butter, at room temperature
- 2 tablespoons lemon zest
- 560 g (5 cups) powdered sugar
Instructions
- Using a handheld or a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and lemon zest together on medium-high speed until smooth and creamy.
- Add the powdered sugar and mix on low speed until completely incorporated.
- Increase the mixer to medium speed and beat for 1-2 minutes until light and fluffy.
- Spread the frosting over the completely cooled bars.
Notes
Storage: Store in an airtight container in the refrigerator for up to 1 week.
Freezer: Freeze in a sealed container for up to 3 months. Thaw it in the fridge overnight, let it come to room temperature and re-whip for a creamy texture.
- Prep Time: 5 minutes
- Category: Frosting & Fillings
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