Zesty cream cheese frosting
A lemony cream cheese frosting with lemon zest. Perfect to spread over a cake or pipe onto cupcakes. Smooth and creamy, comes together in 10 minutes and has a lovely sweet tang.
Servings 10 portions
- 400 g cream cheese full fat preferred
- 40 g powdered sugar
- 2 tbsp granulated sugar
- 1/2 lemon zested
- 60 ml whipping cream 30% fat or over
Combine the lemon zest and granulated sugar and whip with a hand mixer at low speed for a couple of minutes. This will rub the essential oil from the lemon zest into the sugar, flavouring it.
Add the cream cheese and mix at medium speed for 5 minutes, in order to dissolve the granulated sugar as much as possible. Incorporate the powdered sugar one tablespoon at a time while mixing.
Stop the mixer and pour in the whipping cream. Start the mixer again at very low speed. The mixture thins after adding the cream, but it will whip again. Stop the mixer when the frosting holds firm peaks, after about 1-2 minutes.
One batch of this frosting will be enough to spread on top of a regular-sized cake, like Carrot Cake or Lemon Lavender Cake. Or you can use it to pipe onto 12 cupcakes.
Please notice that the nutritional information included in this recipe card is made by an online calculator and meant to be used as a guideline only.
Calories: 184kcal | Carbohydrates: 9g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 52mg | Sodium: 131mg | Potassium: 67mg | Fiber: 1g | Sugar: 8g | Vitamin A: 627IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 1mg