Simple Lemon Cream Cheese Frosting without Lemon Extract

Tangy and perfectly sweet, this lemon cream cheese frosting will be your new go-to! My recipe gets its flavor from real, fresh lemons–no lemon extract needed. Recipe: https://sugarspunrun.com/lemon-cream-... Ingredients 8 oz cream cheese, softened (226g) ½ cup unsalted butter, softened (113g) 1 ½ Tablespoons lemon zest ⅛ teaspoon salt 4 cups powdered sugar (500g) 1 Tablespoon lemon juice ½ teaspoon vanilla extract Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below. Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx Zester (Affiliate Link): https://amzn.to/44Uu0T8 Instructions 00:00 Introduction 00:17 In a large mixing bowl, use an electric mixer to combine the cream cheese and butter and beat until smooth and creamy. 01:12 Add lemon zest and salt and beat to combine. 03:30 Gradually add powdered sugar while stirring on low speed until completely combined. 04:57 Add lemon juice and vanilla extract and stir to combine. 06:10 Frost completely cooled cakes and cupcakes. Notes Yield Recipe makes enough to generously frost 12-18 cupcakes or modestly frost 20-24 cupcakes. It will also cover a (single layer) 9x13” cake or a two layer 8” or 9” cake. Storing Frosting should be refrigerated. Will keep covered in an airtight container for up to 5 days. If you’d like to make the frosting in advance, keep refrigerated as indicated and note it will likely need to sit at room temperature for some time in order to be soft enough to be stirred before being spread or piped over your baked goods. Facebook:   / sugarspunrun   Instagram:   / sugarspun_sam   Pinterest:   / sugarspunrun   Email List: https://sugarspunrun.com/subscribe/