I love lemon.
There’s something about bright fresh citrus on a chilly winter day that is especially delicious. And, okay, it was 68 degrees outside on Wednesday when I made this, but still. It was mighty good.
If I’m going to do the work of making homemade frosting from scratch, it’s most likely going to be cream cheese frosting. The cream cheese makes the frosting smooth, sweet, and perfectly tangy.
Cream cheese balances the flavors, allowing one to eat this deliciousness by the spoonful. If one were prone to such things.
I used this frosting for lemon birthday cupcakes. While the cupcake recipe underwhelmed us, it was barely noticeable underneath a beautiful hill of this.
Whipped Lemon Cream Cheese Frosting
adapted slightly from The Life of Jennifer Dawn
- 1 brick of cream cheese, softened
- 4 tbs butter, softened
- 1/3 cup lemon juice
- 1 1/2 tsp vanilla
- 4 cups powdered sugar
- 16 oz. tub of whipped topping
- yellow food coloring, if desired
In a bowl, beat together the first four ingredients. Slowly add the powdered sugar and then the whipped topping, blending until smooth. If desired, add 10-15 drops of food coloring for a fun lemony tint. Refrigerate at least five hours, or overnight.
I want to know: lemon- love it or hate it?