Monday, March 24, 2014

Lemon-Cream Cheese Frosting

Makes about 3 1/4 cups.
This is a very soft frosting, perfect for spreading over a sheet cake. If you use it for a layer cake, reduce the lemon juice to 1 tablespoon.

1 1/2 (8 oz.) packages cream cheese, softened
1/4 cup butter, softened
1/4 cup fresh lemon juice
1 (16 oz.) package powdered sugar
2 teaspoon lemon zest

Beat cream cheese and butter at medium speed with an electric mixer until creamy; add lemon juice, beating just until blended. Gradually add powdered sugar, beating at low speed until blended; stir in lemon zest.

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