Lemon Cream Cheese Icing

Ingredients

8 oz. cream cheese, room temperature
4 tablespoons butter, room temperature
4 cups icing sugar
1 teaspoon pure vanilla extract
juice half a lemon

Takes 5 Minutes, serves .

Instructions

Place the cream cheese and butter into a medium-sized bowl. Using a hand or stand mixer, beat until light and fluffy. With the mixer running, add the icing sugar, vanilla extract and lemon juice, beating until light and creamy. Cover with wrap and leave unrefrigerated for up to 4 hours or until used to ice dessert.

The classic LEMON CREAM CHEESE ICING for your next adventure i cake making!

We crafted this beautiful LEMON CREAM CHEESE ICING to go with a classic CARROT CAKE, but after making it, we began dreaming up other uses. It ‘will certainly work with our SPICED PARSNIP CAKE, but we’re thinking it’ll taste great with everything from a simple white cake to a RED VELVET or even CHOCOLATE CAKE. Make it and tell us how you used it in the comment section at the bottom of this post.

Here are a few things to keep in mind:

Ingredients for Lemon Cream Cheese Icing

ICING EASY

With only five ingredients, this is a really easy icing recipe. It’s especially forgiving because there are no eggs, so no double boilers, fancy whisks and climbing peaks involved. Since the base is cream cheese and butter, just make sure these two ingredients are at room temperature before you begin and, you’ll have great success – I just know it.

BEAT IT!

Using either a hand or stand mixer for this recipe will produce the same results, wonderfully light and fluffy. The lemon juice gives the icing its distinctive tang that brightens the flavour of virtually any cake.