LEMON CREAM CHEESE FROSTING
Sweet and Creamy, Lemon Cream Cheese Frosting is a Family Recipe used over the decades. Classic Recipe made with Butter, Cream Cheese, Lemon Juice, Lemon Zest and Powdered Sugar. Perfect on Cupcakes, Cookies, Cakes, and Cinnamon Rolls
Provided by Devour Dinner
Categories Dessert
Number Of Ingredients 5
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.
Nutrition Facts : Calories 217 kcal, Carbohydrate 31 g, Protein 1 g, Fat 11 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 31 mg, Sodium 97 mg, Fiber 1 g, Sugar 30 g, ServingSize 1 serving
LEMON CREAM CHEESE FROSTING
Great flavor and so creamy. Great on Daffodil cake.
Provided by Carol
Categories Desserts Frostings and Icings Lemon
Yield 15
Number Of Ingredients 6
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.
Nutrition Facts : Calories 236.3 calories, Carbohydrate 40.5 g, Cholesterol 24.6 mg, Fat 8.3 g, Protein 1.2 g, SaturatedFat 5.2 g, Sodium 66.5 mg, Sugar 39.3 g
LEMON FROSTING RECIPE
Quick and easy lemon frosting recipe, homemade with simple ingredients. Loaded with tangy cream cheese, lemon juice, zest, extract. Soft, fluffy, creamy!
Provided by Abeer
Categories Dessert
Time 10m
Number Of Ingredients 7
Steps:
- In a large mixing bowl, mix together butter and cream cheese until smooth.
- Add lemon extract, lemon juice, lemon zest and mix until combined.
- Gradually mix in powdered sugar (1/2 cup at a time) until frosting is smooth and creamy.
- Add some yellow gel coloring (quantity is based on how intense you want the yellow shade) and mix until color is evenly distributed.
- Cover bowl and chill in the fridge for 20-30 minutes to make it slightly firmer, which makes easier to pipe perfect swirls. This is an optional step but I do this with most of my frostings. Enjoy!
Nutrition Facts : Calories 1056 kcal, Carbohydrate 201 g, Fat 30 g, SaturatedFat 19 g, Cholesterol 81 mg, Sodium 275 mg, Sugar 196 g, ServingSize 1 serving
CREAM CHEESE FROSTING
The BEST Cream Cheese Frosting Recipe, it's sweet and tangy while also being fluffy and thick. Keeps its shape when piping and pairs perfectly with carrot cake, red velvet, and cinnamon buns.
Provided by Carina
Categories Frosting
Time 10m
Number Of Ingredients 4
Steps:
- Make sure all your ingredients are at room temperature, this is so important to making sure you frosting doesn't seperate.
- Add the butter to the bowl of your stand mixer or a large bowl if you're using a hand mixer.
- Whip on medium speed for about 3-5 minutes until light, fluffy and doubled in volume.
- Add the room temperature cream cheese to the whipped butter. It's important to use full fat cream cheese here, not light or spreadable as these will lead to a really soupy liquid frosting that wont hold it's shape, plus it won't taste near as good!
- Whip the butter and cream cheese for another few minutes until combined and light and fluffy. Make sure to scrape down the sides of the mixing bowl a few times just to make sure everything is evenly combined.
- Add the first half of the powdered sugar and whip on low speed for about a minute until the sugar has been incorporated.
- Add the second half of the sugar mix again until fully incorporated and the frosting is light and fluffy.
- At this point you can add any flavourings you would like. Depending what I'm serving the frosting with I will add vanilla essence but most of the time I prefer the frosting without.
- Before using the frosting place it into the fridge for 30 minutes just to let it firm up and settle from all of the whipping.
Nutrition Facts : Calories 1731 calories, Carbohydrate 253 grams carbohydrates, Cholesterol 225 milligrams cholesterol, Fat 81 grams fat, Fiber 0 grams fiber, Protein 7 grams protein, SaturatedFat 50 grams saturated fat, ServingSize 2 Cups, Sodium 689 grams sodium, Sugar 246 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 24 grams unsaturated fat
CREAM CHEESE-LEMON ZEST FROSTING
Make and share this Cream Cheese-Lemon Zest Frosting recipe from Food.com.
Provided by gailanng
Categories Dessert
Time 10m
Yield 4 1/2 cups
Number Of Ingredients 6
Steps:
- In a standing mixer fitted with the whisk attachment, whip the cream cheese and butter on medium-high speed until combined and airy, about 2 minutes. Mix in the lemon zest, lemon juice and vanilla.
- Sift the powdered sugar onto a piece of wax paper. With the mixer on low speed, slowly pour the sifted powdered sugar into the frosting (use both hands to bend the paper so the sugar pours slowly into the bowl).
- Scrape down the sides of the bowl with a rubber spatula. If the frosting seems too soft to spread, allow it to chill for 15 minutes in the refrigerator.
Nutrition Facts : Calories 1174.6, Fat 92.8, SaturatedFat 55.1, Cholesterol 275.1, Sodium 493.6, Carbohydrate 80.1, Fiber 0.1, Sugar 77.1, Protein 9.4
LEMON ROLLS WITH LEMON CREAM CHEESE FROSTING
You don't have to be a pastry chef to make these lemony rolls with cream cheese frosting. The secret? Add rapid rise dry yeast to lemon cake mix.
Provided by My Food and Family
Categories Home
Time 3h25m
Yield 24 servings
Number Of Ingredients 18
Steps:
- Rolls
- Mix yeast and warm water until dissolved.
- Combine cake mix, salt and flour in a large bowl.
- Add yeast mixture and vanilla to cake mixture. Mix well. This may require kneading with your hands a bit to completely combine ingredients.
- Cover tightly with plastic. Let rise for one hour. Punch down and let rise again for another 30-60 minutes.
- Divide dough in half. On a floured surface, roll one half of dough into a rectangle shape, approximately 1/4" thick.
- Once dough is rolled out, brush with half of softened butter.
- Combine white sugar, lemon zest and pudding mix in a bowl stirring until well combined.
- Sprinkle half of the sugar mixture over buttered dough.
- Starting at end opposite from you, roll the dough towards you until all dough is rolled into one long piece.
- Slice dough into 12 equal sized pieces. Place 12 rolls into a 13x9 inch pan that has been sprayed with nonstick cooking spray.
- Repeat process with remaining dough to make the second pan of lemon rolls.
- Cover with plastic and let both pans rise until almost doubled in size, approximately 30 minutes. Don't worry if rolls don't completely double in size, they will continue to rise while baking.
- Preheat oven to 350°F.
- Bake at 350°F for 15-25 minutes or until lightly brown.
- While rolls are baking, prepare your frosting.
- Remove from oven and either frost immediately if you would like frosting to melt into rolls, or wait until rolls have cooled, then frost.
- Frosting
- Beat cream cheese, softened butter and lemon extract in a bowl until light and fluffy. Mix until well combined. Add in your confectioner's sugar, one cup at a time, mixing well after each addition.
- Add in three tablespoons milk, and mix until very well combined.
- Store rolls in refrigerator.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
LEMON CUPCAKES WITH LEMON CREAM CHEESE FROSTING
I've been on a lemon and lime kick lately and these cupcakes are DELICIOUS! Let your inner artist shine. Cupcakes are a fun way to experiment with piping frosting and trying out new decorating ideas. If you mess up, just eat it! Found on countryhome.com
Provided by kittycatmom
Categories Dessert
Time 38m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 12
Steps:
- Line twenty-four 2 1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl combine flour, baking powder, soda, and salt. Set aside.
- In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat until well combined. Add eggs, 1 at a time, beating well after each. Add flour mixture and buttermilk or sour milk alternately to beaten mixture, beating on low speed after each addition just until combined. Stir in lemon peel and lemon juice (batter may appear slightly curdled). Divide evenly among prepared muffin cups.
- Bake in a 350° oven for 15 to 18 minutes or until a wooden toothpick inserted near the center of the cupcakes comes out clean. Cool cakes in pans for 5 minutes; remove from pans and cool thoroughly on wire racks.**.
- When completely cooled, pipe or spread with Lemon Cream Cheese Frosting. Decorate as desired with additional piped frosting, edible flowers (pesticide-free), shaved white chocolate, and lemon zest. Store frosted cupcakes in a covered container and keep refrigerated. Makes 24 cupcakes.
- Lemon Cream Cheese Frosting: Finely shred 1 teaspoon lemon peel; set aside. In a medium mixing bowl combine two 3-ounce packages cream cheese, softened; 1/2 cup butter, softened; and 1 teaspoon lemon juice; beat with electric mixer on low to medium speed until light and fluffy. Gradually add 2 cups sifted powdered sugar, beating well. Gradually beat in 2 1/2 to 2 3/4 cups additional powdered sugar to make frosting that is easy to spread. Stir in the lemon peel. If desired, tint some of the frosting with pink gel icing color for decorating.
- *NOTE: To make sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup, then add enough milk to make 1 cup. Let stand 5 minutes before using.
- **MAKE AHEAD: Freeze unfrosted cupcakes in a freezer container for up to 3 months. Bring to room temperature before frosting. The frosting can be made up to 3 days ahead, covered, and refrigerated. Set out at room temperature to soften enough to spread.
Nutrition Facts : Calories 193.1, Fat 8.7, SaturatedFat 5.2, Cholesterol 51.7, Sodium 163.7, Carbohydrate 26.7, Fiber 0.3, Sugar 17.2, Protein 2.7
CREAM CHEESE-LEMON ZEST FROSTING
Provided by Sarah Magid
Categories Mixer Quick & Easy Cream Cheese Vanilla Organic Butter Lemon Juice
Yield Makes 4 1/2 cups frosting, enough to fill and frost one 8-inch layer cake or to frost 24 cupcakes
Number Of Ingredients 6
Steps:
- In a standing mixer fitted with the whisk attachment, whip the cream cheese and butter on medium-high speed until combined and airy, about 2 minutes. Mix in the lemon zest, lemon juice, and vanilla.
- Sift the powdered sugar onto a piece of parchment or wax paper. With the mixer on low speed, slowly pour the sifted powdered sugar into the frosting (use both hands to bend the paper so the sugar pours slowly into the bowl).
- Scrape down the sides of the bowl with a rubber spatula. If the frosting seems too soft to spread, allow it to chill for 15 minutes in the refrigerator.
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5/5 (6)Category Lemon Cake
- Preheat oven to 350°F. Combine granulated sugar and lemon zest in a large bowl, and rub with fingers to disperse lemon oil until sugar feels moist, about 1 minute. Whisk in olive oil. Add eggs; whisk until well combined. Add milk, vanilla, and salt; whisk until sugar is dissolved, about 2 minutes. Whisk in flour and baking powder just until combined, and then whisk 20 turns around the bowl. Lightly coat a 13- x 9-inch metal baking pan with cooking spray; pour batter into pan. Bake in preheated oven until a wooden skewer inserted in center comes out clean, 30 to 35 minutes. Let cake cool in pan on a wire rack 10 minutes. Invert cake onto wire rack, and poke cake all over with a wooden skewer or fork 15 to 20 times. Stir together honey and lemon juice in a small bowl until smooth. Brush or drizzle syrup over warm cake. Let cake cool completely, about 1 hour.
- Combine cream cheese, lemon zest and juice, and salt in a large bowl. Beat with an electric mixer on medium-high speed until smooth, about 30 seconds. Add butter, and beat on high speed until pale and fluffy, about 1 minute, stopping to scrape sides of bowl as needed. Reduce speed to low, and gradually add powdered sugar, beating until incorporated. Increase speed to high, and beat until fluffy, about 2 minutes.
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Ratings 20Calories 140 per servingCategory Frostings & Sweet Sauces
- In a large bowl, with electric mixer, beat cream cheese and butter until fluffy. Add powdered sugar and lemon juice; beat until light and fluffy. Stir in lemon zest.
- If frosting seems too thick, beat in additional juice, ½ teaspoon at a time. If frosting is too thin, add powdered sugar, ¼ cup at a time.
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- Gradually add the butter 2 Tablespoons at a time, and continue beating until smooth and well blended.
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