This lemon cream cheese frosting is a fluffy whipped cream frosting. The bold lemon flavor comes from fresh lemon juice and zest. It is perfect for topping lemon cake or lemon desserts.
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What's Cool About This Recipe
- Ultra fluffy: Using heavy whipping cream makes the frosting extra fluffy.
- No butter: If you’re out of butter, no problem, because butter isn’t necessary in this frosting.
Ingredients and Substitutions
- Cream cheese: Use full fat, brick style cream cheese.
- Heavy cream: Heavy whipping cream with at least 36% milk fat.
- Sugar: We use granulated organic cane sugar.
- Lemon: You’ll need fresh lemon juice and zest.
- Vanilla extract: Optional, but recommended for flavor.
Flavor Variations
- Lime: Substitute the lemon zest and juice for fresh lime zest and juice.
- Orange: Reduce the sugar to ⅓ cup. Substitute the lemon juice for fresh orange juice and substitute the lemon zest for the zest of 1 medium orange. This orange variation is absolutely fabulous served on carrot cake.
See recipe card for quantities.
Instruction Photos
Overview of instructions with photos. See recipe card for quantities and full instructions.
Step 1: Beat the cream cheese with an electric hand mixer until smooth.
Step 2: Add the sugar and beat until combined.
Step 3: Mix in the lemon juice, lemon zest and vanilla.
Step 4: Add the cream a little bit at a time, scraping down the bottom and sides of the bowl often, beat until thickened and combined.
Serving Suggestions
This frosting is best served on top of cake, the photos show it on our whole wheat lemon cake. Some other cakes that would be great are:
- Vanilla cake
- Lemon cupcakes
- Vanilla cupcakes
- Chiffon cake
Some out of the ordinary ways to use this frosting:
- Parfaits: You could make super lemony parfaits with lemon cake cubes, lemon curd or pudding, this frosting and blueberry sauce. Layer them into a clear glass parfait bowl, or individual clear glass cups (we like to use wine glasses).
- Lemon berry poke cake: Bake either a lemon cake or vanilla cake in a 8x8, 9x9, or 13x9 inch pan. Poke holes in the cake while it is still warm, with the end of a wooden spoon, pour berry pie filling over the cake. Cover and refrigerate until cool, then spread the frosting over the top and serve.
- Filling for whoopie pies
Storage
Store the frosting covered in an airtight container in the refrigerator for 1-2 weeks.
If the frosting has thinned a little you can thicken it up again by beating it with an electric hand beater for a minute or two.
How to Freeze
Freeze in an airtight, freezer safe container for up to 3 months. Thaw in the refrigerator. Beat with an electric beater for about a minutes after it has thawed if needed.
Tips From Our Kitchen
Make sure you use heavy whipping cream with at least 36% milk fat, the higher the fat the thicker the frosting will be.
Use fresh lemon juice and zest for the best flavor.
Related Recipes
📖 Recipe
Lemon Whipped Cream Cheese Frosting
Ingredients
- 8 oz (226 g) full fat cream cheese softened
- ½ cup (105 g) granulated cane sugar
- 2 tablespoons (30 g) fresh lemon juice
- 2-3 teaspoons lemon zest from 1 lemon
- 1 teaspoon vanilla extract
- 1 cup (240 g) heavy whipping cream
Instructions
- In a medium mixing bowl, using an electric hand mixer, beat 8 oz (226 g) full fat cream cheese until smooth, add ½ cup (105 g) granulated cane sugar and beat until combined.
- Add 2 tablespoons (30 g) fresh lemon juice, 2-3 teaspoons lemon zest and 1 teaspoon vanilla extract, beat until smooth and combined.
- Add 1 cup (240 g) heavy whipping cream a few tablespoons at a time, scrape the sides of the bowl and beat until smooth after each addition. After all the cream has been added, beat on medium speed to stiff peaks. If using for piping or layer cakes, refrigerate for 1-2 hours before using.
Nutrition
We calculate these nutritional facts using an estimate and they can vary drastically between ingredients used and measuring technique. So, they are not intended for medical use.
Valery Schmidt
MAKE THIS today. It’s SO good. Thinking about using the leftovers as a topping for our traditional Dutch baby we have every Saturday morning for breakfast!😋
WholeWheatKitchen
Thank you for the comment! We’re so glad you like it. Putting it on a Dutch baby sounds delicious!