Buy Now → Lemon Cream Cheese Frosting
Ingredients
Scale
- 2 sticks of real (salted) butter, at room temperature
- 4 ounces (115g) of shortening
- 4 ounces (115g) of cream cheese, at room temperature
- 1/2 Tablespoon (7ml) vanilla extract
- 8-9 cups (1 quart) of powdered sugar
- 1/2 cup (118ml) fresh lemon juice
- 2-3 (30-45ml)Tablespoons milk
Instructions
- In a large mixing bowl, cream together the butter, shortening, and cream cheese until very smooth. Add in the vanilla and mix again.
- Begin adding powdered sugar, one cup at a time up to 8 cups.
- Your frosting will be very stiff at this point – now add in the lemon juice and 2 tablespoons of milk.
- Mix and check the consistency.
- From here, I had to add a little more powdered sugar (it was too soft) but then I went too far, so I added a little more milk. Just play with it until you get a consistency you’re happy with! I made mine on the softer side so it was silky smooth … but still able to hold it’s shape!
Nutrition
- Serving Size: cupcake
- Calories: 454
- Sugar: 63.2 g
- Sodium: 27.5 mg
- Fat: 22.4 g
- Carbohydrates: 64.9 g
- Fiber: 0 g
- Protein: 0.7 g
- Cholesterol: 40 mg
