msmofet
🌹 🍉 Still trying to get it right.
Ms. Mofet's Lemon Cream Cheese Buttercream Frosting
1 C. (2 sticks)(230g) unsalted butter, softened to room temperature
8 oz. (224g) cream cheese, softened to room temperature*
5 C. (600g) confectioners’ sugar
1 TBSP. Lemon Zest (≈2 lemons)
1/4 C. (≈4 TBSP.) freshly squeezed Lemon Juice (≈2 lemons)
1 tsp. pure vanilla extract or vanilla paste
Room temperature is cool to touch and about 65°F*
In a large bowl using a hand-held mixer (or stand mixer) beat the butter on medium speed until creamy, about 2 minutes.
Add the cream cheese and beat until completely smooth and combined. Add confectioners’ sugar, lemon juice, and vanilla extract with the mixer running on low.
Increase to high speed and beat for 3 minutes.
Add more confectioners’ sugar if the frosting is too thin, more lemon juice if the frosting is too thick, or a pinch of salt if the frosting is too sweet.
I frosted a 3 layer lemon cake with homemade lemon curd and fresh strawberries in the layers.
1 C. (2 sticks)(230g) unsalted butter, softened to room temperature
8 oz. (224g) cream cheese, softened to room temperature*
5 C. (600g) confectioners’ sugar
1 TBSP. Lemon Zest (≈2 lemons)
1/4 C. (≈4 TBSP.) freshly squeezed Lemon Juice (≈2 lemons)
1 tsp. pure vanilla extract or vanilla paste
Room temperature is cool to touch and about 65°F*
In a large bowl using a hand-held mixer (or stand mixer) beat the butter on medium speed until creamy, about 2 minutes.
Add the cream cheese and beat until completely smooth and combined. Add confectioners’ sugar, lemon juice, and vanilla extract with the mixer running on low.
Increase to high speed and beat for 3 minutes.
Add more confectioners’ sugar if the frosting is too thin, more lemon juice if the frosting is too thick, or a pinch of salt if the frosting is too sweet.
I frosted a 3 layer lemon cake with homemade lemon curd and fresh strawberries in the layers.
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