Скачать или смотреть 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

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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.

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