Best Zesty Lemon Frosting Recipes

LEMON CREAM CHEESE FROSTING

Steps:

• In a large bowl or Stand Mixer cream Butter and Cream Cheese until light and fluffy
• Add Lemon Juice and Lemon Zest and mix until combined. For a more stiff frosting use 3 Tbs Lemon Juice. For a more spreadable frosting use 4 Tbls Lemon Juice.
• Add powered Sugar 1 cup at a time until desired consistency is reached.

LEMON BUTTERCREAM FROSTING

Steps:

• With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy - about 2 minutes. Add confectioners' sugar, lemon juice, heavy cream, and zest with the mixer running on low. Increase to high speed and beat for 3 full minutes. Taste and add salt as needed. Add up to 1/2 cup more confectioners' sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick.
• Cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing or refrigerating, thaw in the refrigerator, bring to room temperature then beat the frosting for a few seconds so it's creamy again. You may need to add a little milk or heavy cream if it's still too stiff.

THE BEST LEMON BUTTERCREAM FROSTING

Steps:

• In a mixer, add the butter and the lemon juice.
• Cream together on low speed until they are completely combined.
• Add the powdered sugar one cup at a time and continue to beat on medium speed until the frosting is creamy.
• Add the lemon zest and 1 small drop of yellow food coloring (if desired)
• Continue to mix.
• If the frosting is too runny, add 1/2 cup additional powdered sugar. Keep adding powdered sugar 1/2 cup at a time until you have the frosting at the desired consistency.

LEMON ICING

Steps:

• Combine the butter, lemon juice, vanilla, and confectioner's sugar and beat until light and fluffy. Add more confectioner's sugar, or lemon juice to adjust the consistency as needed.

ZESTY LEMON FROSTING

Steps:

• Cream butter and lemon zest in bowl of electric mixer fitted with paddle attachment, about 3 minutes.
• Slowly add icing sugar, mixing on low speed for about 2 minutes.
• Add remaining ingredients and beat on med-high for 3-4 minutes until very fluffy.
• If using color gel, add a drop or two, then beat until blended.
• Yields enough to frost outside of three layer 8" round cake.

LEMON BUTTERCREAM FROSTING

Steps:

• Beat butter, lemon peel and lemon juice in medium bowl with electric mixer on medium speed 30 seconds. Gradually beat in powdered sugar. Beat 2 to minutes longer or until light and fluffy.

LEMON CREAM CHEESE FROSTING

Steps:

• Beat cream cheese, butter, lemon juice, lemon rind, and vanilla together until smooth and fluffy. Add confectioners' sugar in 2 additions. Beat until creamy. Add more icing sugar or juice as needed for easy spreading. Makes about 3 2/3 cups.