Cream Cheese-Lemon Zest Frosting
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 1/2 cups frosting, enough to fill and frost one 8-inch layer cake or to frost 24 cupcakes
- Carbohydrate 20 g(7%)
- Cholesterol 69 mg(23%)
- Fat 23 g(36%)
- Fiber 0 g(0%)
- Protein 2 g(5%)
- Saturated Fat 14 g(69%)
- Sodium 140 mg(6%)
- Calories 293
Preparation In a standing mixer fitted with the whisk attachment, whip the cream cheese and butter on medium-high speed until combined and airy, about 2 minutes. Mix in the lemon zest, lemon juice, and vanilla. Sift the powdered sugar onto a piece of parchment or wax paper. With the mixer on low speed, slowly pour the sifted powdered sugar into the frosting (use both hands to bend the paper so the sugar pours slowly into the bowl). Scrape down the sides of the bowl with a rubber spatula. If the frosting seems too soft to spread, allow it to chill for 15 minutes in the refrigerator. Reprinted with permission from Organic and Chic by Sarah Magid, (C) 2009 William Morrow
Preparation In a standing mixer fitted with the whisk attachment, whip the cream cheese and butter on medium-high speed until combined and airy, about 2 minutes. Mix in the lemon zest, lemon juice, and vanilla. Sift the powdered sugar onto a piece of parchment or wax paper. With the mixer on low speed, slowly pour the sifted powdered sugar into the frosting (use both hands to bend the paper so the sugar pours slowly into the bowl). Scrape down the sides of the bowl with a rubber spatula. If the frosting seems too soft to spread, allow it to chill for 15 minutes in the refrigerator. Reprinted with permission from Organic and Chic by Sarah Magid, (C) 2009 William Morrow
