Cream Cheese Frosting

I made the BEST-EVER cream cheese frosting last Friday and I just HAD to share it! I made it to go with some red-velvet cupcakes (that were more pink-ish because I had absolutely no interest in adding a WHOLE bottle of red food coloring as the recipe called for – I have a great idea for my next batch though that involves ZERO food coloring – check back soon 😉

Now let me tell you, I’ve tried a good share of different cream cheese frostings in my day, and this was by far, hands down, the best one out there!

SO without further ado, I present to you…


  • one 8 oz. bar cream cheese, cold
  • 1/2 cup butter, softened to room temperature
  • 1 tsp vanilla extract
  • 1 tsp lemon zest OR extract (optional)
  • 2 1/2 cups powdered sugar, measure then sifted
  1. With the mixer on a low speed, beat the cream cheese and butter till blended.
  2. Mix in vanilla and lemon extract.
  3. Slowly add the powdered sugar a cup at a time.
  4. Once all the powdered sugar is added, increase to a higher speed to whip up the frosting till light and fluffy.

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