CREAM CHEESE-LEMON ZEST FROSTING

Cream Cheese-Lemon Zest Frosting image

Provided by Sarah Magid

Yield Makes 4 1/2 cups frosting, enough to fill and frost one 8-inch layer cake or to frost 24 cupcakes

Number Of Ingredients 6

Three 8-ounce packages organic cream cheese, softened
2 sticks (1 cup) organic unsalted butter, softened
1 teaspoon grated organic lemon zest
1 1/2 tablespoons fresh organic lemon juice
1 tablespoon organic vanilla extract
2 3/4 cups organic powdered sugar

Steps:

In a standing mixer fitted with the whisk attachment, whip the cream cheese and butter on medium-high speed until combined and airy, about 2 minutes. Mix in the lemon zest, lemon juice, and vanilla.
Sift the powdered sugar onto a piece of parchment or wax paper. With the mixer on low speed, slowly pour the sifted powdered sugar into the frosting (use both hands to bend the paper so the sugar pours slowly into the bowl).
Scrape down the sides of the bowl with a rubber spatula. If the frosting seems too soft to spread, allow it to chill for 15 minutes in the refrigerator.