Crusting Lemon Cream Cheese Buttercream

By SewingDragonfly

Reviews...
I actually use this recipe but sub 1/2 the butter for shortening, increase the zest to 1 T, and double the sugar (well, most times it’s closer to 6 or 7 lbs). It pairs well with a triple lemon cake that I use for weddings.

I think this would be fine to leave out like you would a butter-based bc. I left it out unrefrigerated overnight and it maintained texture and flavor fine

Ingredients

• 1 lb cream cheese
• 1 lb butter
• 4 t lemon zest
• 7 T lemon juice
• 2 t vanilla
• 4 lb confectioner’s sugar

Preparation

Step 1

Beat cream cheese, butter, lemon zest, half of lemon juice, and vanilla in mixer until creamy. Scrape down sides and beater at least once and beat again. Add half of powdered sugar and beat well. Scrape down sides and beater. Add remaining lemon juice and beat well. Scrape down sides and beater. Add remaining powdered sugar and eat well. Scrape down sides and beater again and then beat on high speed for 5-7 minutes to get fluffier texture. Yields a soft, spreadable frosting, a little soft for serious stacking or thick layers of of filling without refrigerating in stages, but delicious and worth the effort. Add more sugar for stiffer texture if desired.