this homemade lemon buttercream frosting is creamy, delicious and subtly sweet. my definition of a good dessert is balancing the level of sweetness. a lot of recipes call for more than 3 cups of powdered sugar. i think that’s bit much and the frosting usually leaves you with a sugar crash. i want to feel good during and after eating a dessert. it’s perfect for frosting a sugar cookie, cake, and cupcake. honestly, it’s so good, you can even eat it plain.
- - 1/2 cup unsalted butter at room temperature
- - 8 oz (1 brick) cream cheese at room temperature
- - 1 1/4 cups powdered sugar
- - 1/4 tsp himalyan salt
- - 2-3 tbsp lemon juice room temperature
- - 2 tsp vanilla bean paste or pure vanilla extract
- - zest of 1 whole lemon
cream your room temperature butter and cream cheese in your mixing bowl for approximately 1 minute. slowly add your powered sugar and then your salt. mix at a low speed. add your vanilla paste or extract. scrape the edge and bottom of your mixing bowl to make sure everything is well combined and is a nice fluffy consistency. refrigerate your frosting for 20-30 minutes in the fridge.