This easy cream cheese buttercream frosting is tangy, sweet and perfectly balanced. The secret to the perfect flavor is lemon juice! Use this professional chef’s recipe for silky, smooth cream cheese buttercream to top cakes, pound cakes, or cookies.
Cream together cream cheese, butter, and sugar until smooth.
Add lemon juice and extract. If it gets too warm, chill it. Just pop the whole bowl and attachments in the fridge and give it an hour.
Beat with a paddle.
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Notes
This is enough buttercream to frost a 6 inch, 4 layer cake or generously frost an 9-inch two-layer cake. Or 24 cupcakes. I halved the recipe to frost this gingerbread cake.Yield – 2 QuartsFlavor Tips – Use fresh squeezed lemon juice.Variations – Add cocoa powder, dehydrated strawberry powder, extracts or alcohol to change the flavor.Storage – Store cream cheese frosting in a clean, airtight container in the refrigerator for up to 3 weeks or in the freezer for up to 2 months.