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This frosting is ah-mazing, and so, so simple. It has a delicious, yet not overpowering lemony taste to it.
2 8 oz packages of room temperature cream cheese
2 sticks of room temperature butter
2 lbs of powdered sugar (confectioners sugar)
The zest of 4 large lemons
Cream the butter and cream cheese until smooth. Add the sugar a little at a time, with the mixer on low speed. Add the lemon zest and mix well. Frosting will be white. Refrigerate until using.
4 thoughts on “Shannon’s Lemon Cream Cheese Frosting”
Maybe I am off base, but doesn't this make A LOT of icing?Uh, how did you get the icing yellow in the photos?
It does make a lot of icing– enough for an entire cake or two dozen generously frosted cupcakes. I used yellow food coloring to get the frosting yellow. Thanks for visiting.
Is it really 2 POUNDS of powdered sugar, or 2 Cups?
Yep, 2 lbs. Thanks for visiting!