This lemon cream cheese frosting is so easy to make! You only need 5 minutes and 5 ingredients like fresh lemons, cream cheese, powdered sugar, and butter, and milk. Its tangy and delicious on top of lemon desserts like lemon cupcakes or lemon muffins! This zesty frosting will brighten up any cake or cupcake and is such a fun take on classic cream cheese frosting.

Lemon cream cheese frosting swirled into a bowl with lemon zest on top.

Lemon ladies (and gentlemen) this lemon cream cheese frosting is for you. It’s my favorite twist on a cream cheese frosting that I use in the summer time, or when I just want to switch it up to something different.

It’s adapted from my classic cream cheese frosting recipe but has a ton of lemon zest and flavor added into it making it the perfect frosting for this summery lemon curd cake.

Quick tip: make sure your cream cheese is softened! If you forgot to take it out (same), I have a whole post on how to soften cream cheese quickly so you’re not stuck waiting.

As a trained pastry chef and a total lemon lover, I can tell you this frosting is a dream on anything lemony. Honestly just grab a spoon and live your best life. It’s bright, it’s creamy, it’s everything. Lemme show you how to make it.

Ingredients

Ingredients for lemon cream cheese frosting.

Pro tip- zest the lemon into the powdered sugar in the beginning to make sure you get all the essential oils and deepen the flavor. Otherwise if you forget (like I did here haha) you can add it to the bowl at the end.

How to make

Ingredients for lemon cream cheese frosting in a bowl.
Add the softened block of cream cheese and butter into a stand mixer. Using the paddle attachment, mix the two on medium speed until evenly combined and fluffy.
Add the sugar: To the creamed mixture, add the sugar slowly and mix on low speed until all of the ingredients are blended together. This should take about two minutes.
Lemon zest added to cream cheese frosting in a bowl.
To the base of the frosting, add the lemon zest, lemon juice, and milk. Mix on medium-low speed until all of the ingredients are evenly combined and the mixture is light and fluffy.

Some tips for success

  • Room temperature ingredients: In order to make sure the frosting blends properly, all of the ingredients should be at room temperature when you start. This includes butter, cream cheese, and milk! Learn how to soften butter quickly.
  • Scrape down the bowl: Make sure to scrape down the sides and bottom of your bowl as you mix the frosting ingredients together.
  • Start on low speed: To avoid a powdered sugar cloud, I always recommend starting on low speed when adding the sugar to the buttercream base. Once it’s all been added, you can turn up the mixer to medium-high speed and mix until light and fluffy.
  • Add milk as needed: If you find that your frosting is too thick, add a little bit of milk (one tablespoon at a time) until it reaches the desired consistency. If it’s too thin, add more powdered sugar.
  • Add more lemon flavor: If you enjoy more lemon flavor, add a bit more zest or a few drops of lemon flavor extract.
Lemon cream cheese frosting in a bowl with lemon slices on top sitting on a wooden cutting board.
5 stars (2 ratings)

Fluffy Lemon Buttercream Frosting

Prep: 5 minutes
Total: 5 minutes
Servings: 12 cupcakes
This lemon cream cheese frosting is so easy to make! You only need 5 minutes and 5 ingredients like fresh lemons, cream cheese, powdered sugar, and butter, and milk. Its tangy and delicious on top of lemon desserts like lemon cupcakes or lemon muffins! This zesty frosting will brighten up any cake or cupcake and is such a fun take on classic cream cheese frosting.
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Ingredients

  • 8 ounces cream cheese, (1 bar)
  • ½ cup butter, 113g softened
  • 1 tbsp lemon zest
  • 1/2 tsp lemon juice
  • 4 cups confectioners sugar, 454g
  • ½ tsp milk

Instructions
 

  • In the bowl of a stand mixer fitted with the paddle attachment cream the block of cream cheese and ½ cup butter on medium speed until evenly combined.
  • Add in the 4 cups of confectioners sugar and mix on low speed.
  • Mix until creamy, about 2 minutes.
  • Add in lemon zest, ½ tsp lemon juice, and ½ tsp milk, and mix again until combined and super fluffy.

Notes

  • This recipe makes enough frosting to frost 12 cupcakes with a piping bag and star tip or fill and frost a 2 layer 9″round cake.
  • This is the perfect frosting to go on top of lemon poppyseed cake.
  • Add milk as needed: If you find that your frosting is too thick, add a little bit of milk (one tablespoon at a time) until it reaches the desired consistency. If it’s too thin, add more powdered sugar.
  • Add more lemon flavor: If you enjoy more lemon flavor, add a bit more zest or a few drops of lemon flavor extract.

Storing and freezing

Storing: Store the frosting in plastic wrap on the counter or in a bowl covered with plastic wrap if you are using within a day or two. You can also refrigerate it in an airtight container for up to two weeks.
Freezing: You can freeze the frosting in a freezer-safe bag or container for up to three months. When you’re ready to use, let it thaw overnight in the refrigerator and then re-whip it in the stand mixer until light and fluffy.

Yield

This recipe makes enough frosting to frost 12 cupcakes with a piping bag and star tip or fill and frost a 2 layer 9″round cake.
Serving: 1portion, Calories: 290kcal, Carbohydrates: 41g, Protein: 1g, Fat: 14g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 39mg, Sodium: 121mg, Potassium: 29mg, Fiber: 1g, Sugar: 40g, Vitamin A: 491IU, Vitamin C: 1mg, Calcium: 22mg, Iron: 1mg
Course: Frosting
Author: Sam Adler
Cuisine: American
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