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Lemon-Cream Cheese Frosting

Scott Phillips

Yield: Yields 1-1/4 cups



  • 5 oz. cream cheese (not low-fat or whipped), at room temperature
  • 2 Tbs. unsalted butter, at room temperature
  • 2 Tbs. lightly packed, finely grated lemon zest
  • 4 tsp. fresh lemon juice
  • 1/2 tsp. pure vanilla extract
  • 5 oz. confectioners’ sugar (1-1/4 cups, spooned and leveled)

Nutritional Information

  • Nutritional Sample Size based on 36 servings
  • Calories (kcal) : 35
  • Fat Calories (kcal): 20
  • Fat (g): 2
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0.5
  • Cholesterol (mg): 5
  • Sodium (mg): 10
  • Carbohydrates (g): 4
  • Fiber (g): 0
  • Protein (g): 0


  • In a medium bowl, beat the cream cheese with a hand-held electric mixer on medium speed until very smooth, about 30 seconds. Add the butter and beat until smooth, about 30 seconds. Beat in the lemon zest, lemon juice, and vanilla. On low speed, gradually add the confectioners’ sugar, beating until smooth. Increase the speed to high and beat for just a few seconds, until the frosting is smooth and fluffy. Don’t overbeat or you may thin the frosting.


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