Perfectly balanced Lemon Cream Cheese Frosting. It’s silky, slightly tart, and a little sweet. Everything you’d expect with cream cheese and lemon flavored frosting!
In the bowl of a stand mixer fitted with the paddle attachment or with a handheld electric mixer, beat the cream cheese and butter together until smooth and creamy.
Add the sugar, lemon curd, vanilla, and salt. Beat on low until just incorporated then turn the mixer to high speed and beat for 2 minutes. Mix in lemon zest if desired.
Store in an airtight container in the refrigerator for up to 1 week.
Notes
This recipe yields about 2.5 cups which is enough to frost 12-16 cupcakes or one 9x13 sheet cake.
The lemon zest is completely optional and may not be needed depending on your taste preference.