Fresh, bright and perfectly balanced, this Lemon Cream Cheese Icing adds a sunny twist to any dessert. Rich cream cheese and butter create a smooth, luscious base, while fresh lemon juice and zest brings a vibrant pop of citrus. It's light and tangy without being overpowering - delivering that classic creamy comfort wit ha refreshing, summery finish.
Why I Love This
- Brilliant Flavors: The combination of velvety, creamy icing and a bright burst of lemon creates an irresistible balance, perfect for bringing desserts to life.
- Quick & Easy: While this icing tastes indulgent and decadent, there's nothing complicated about bringing it together. This one-bowl wonder mixes up in minutes.
- Summertime Bliss: Nothing sings summer like citrus, and this Lemon Cream Cheese Icing delivers just that. Spread it over your summertime treats or use it to brighten desserts all year long.
This pairs perfectly with my Blueberry Cinnamon Rolls or for another summertime treat try my Strawberry Rhubarb Crisp (it's even gluten free!).
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Ingredients
- Cream Cheese - this is of course the base for the icing... and what a wonderful job it does!
- Butter - provides extra creaminess for the icing and prevents the cream cheese from becoming overpowering.
- Icing Sugar/Powdered Sugar - the sweetener of the icing as well as what provides that fluffy texture we love.
- Almond Extract - Lemon Cream Cheese Icing can be a bold flavor that can become overpowering quickly. A little almond in the mix brings some deeper grounding flavors that keep it indulgent.
- Lemon Juice and Zest - using both really helps to keep the flavors bright and vivid.
See recipe card for quantities.
Instructions
Step 1: In a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the butter and cream cheese until smooth and creamy.
Step 2: Add the remaining ingredients, except the powdered sugar, and beat until well combined.
Step 3: Gradually add the powdered sugar, mixing until fully incorporated and smooth, scraping down the sides of the bowl as needed.
Step 4: Spread over your favorite desserts and enjoy.
Hint: Beat the icing for an extra minute or two at the end to make it light and fluffy. You'll notice the texture becomes smoother and more airy.
Substitutions
- Dairy-Free - there are plant based cream cheese and butter options. I have not tried them but you can certainly proceed with the recipe as is and swap them in.
- Lower-Fat - you can swap the cream cheese for Greek yogurt. This will give a looser texture but still be tasty.
Variations
- Citrus Flip - rather than using lemon juice and zest try orange!
- Basic - simply omit the citrus aspects of this Lemon Cream Cheese Icing and you have a delicious basic cream cheese icing!
- Maple Burst - try adding a touch of maple syrup instead of the vanilla for a more earthy, warm sweetness.
Need a light and filling snack? Try my Blueberry Muffins using Greek Yogurt or for a sweeter treat try my Oatmeal Cherry Cookies.
Equipment
I have used a stand mixer for this Lemon Cream Cheese Icing, but you can use a hand held mixer just as well.
Storage
The first few days: You can store the Lemon Cream Cheese Icing in an airtight container in the refrigerator for up to 5 days. Before using, let it soften at room temperature and give it a quick whip to restore its smooth, fluffy texture.
Freezing: This should not be frozen as it will change the texture and consistency of the icing.
Top Tip
Ensure both your cream cheese and butter are softened before you begin to ensure the creamiest (and lump free) icing. But be careful, we don't want either of them so soft they are beginning to melt or else you'll have runny icing. I like to have my cream cheese room temperature and my butter slightly softer.
FAQ
Yes! You can make it up to 3-5 days in advance. Store it in an airtight container in the refrigerator, then let it come to room temperature and re-whip before using.
This usually happens if the cream cheese or butter is too warm. Try chilling the icing for 20-30 minutes, then re-whip. You can also add a but more powdered sugar to help thicken it.
This can happen if it has been whipped too long or if you have let it sit out on the counter too long.
You can, but I find it has a different taste and fresh lemon juice and zest give you a much brighter, fresher flavor.
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Lemon Cream Cheese Icing
- Total Time: 10 minutes
- Yield: 3-3.5 cups 1x
Description
Fresh, bright and perfectly balanced, this Lemon Cream Cheese Icing adds a sunny twist to any dessert. Rich cream cheese and butter create a smooth, luscious base, while fresh lemon juice and zest brings a vibrant pop of citrus. It's light and tangy without being overpowering - delivering that classic creamy comfort wit ha refreshing, summery finish.
Ingredients
8 ounces cream cheese
½ cup (4 ounces) butter
3 tablespoons (42 grams) lemon juice
2 tablespoons (10 grams) lemon zest
½ teaspoon (6 grams) vanilla extract
½ teaspoon (6 grams) almond extract
pinch of salt
3 cups (300 grams) icing (powdered) sugar
Instructions
- In a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the butter and cream cheese until smooth and creamy.
- Add the remaining ingredients, except the icing/powdered sugar, and beat until well combined.
- Gradually add the powdered sugar, mixing until fully incorporated and smooth, scraping down the sides of the bowl as needed.
- Spread over your favorite desserts and enjoy.
*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used.
Notes
Ensure that your cream cheese is room temperature and that your butter is slightly warmer than room temperature (but neither should be melting).
Whip for an extra 1-2 minutes at the end for extra fluffy icing.
- Prep Time: 10 minutes
- Category: Dessert
- Cuisine: American
Jenice Wallace says
I love how bright and flavorful this icing is. Rich and creamy with that little tang we all love in a cream cheese icing - topped with a little zest of citrus. It's a beautiful match!