Ingredients

Directions

1. Cut the cool-soft butter into pieces. Keep the cream cheese cold until ready to add. Sift the powdered sugar.
2. Using the paddle attachment, beat the butter, powdered sugar and salt on medium speed for 3–5 minutes, scraping the bowl as needed, until light and smooth.
3. Mix in the vanilla and 1 teaspoon of the fresh lemon juice. Taste and add the remaining lemon juice, if desired, to reach the approved balance.
4. Cut the cold cream cheese into chunks. Add gradually with the mixer on low speed, stopping to scrape the bowl. Mix only until completely smooth; avoid overbeating, which can soften the frosting.
5. Check consistency with a spatula. The frosting should hold its shape while remaining creamy and spreadable. If too soft to pipe, refrigerate 15–20 minutes, then check again.
6. Use immediately for frosting or piping, or transfer to a covered container and refrigerate until needed.

Papa D’s Test Kitchen Notes

• Keep the cream cheese cold: Beat the butter and sugar first, then add the cold cream cheese on low. This helps keep the finished frosting thick without needing extra sugar.
• For cupcakes: The batch makes about 900 g, enough for approximately 30 moderate swirls at 26–30 g each. Actual coverage depends on piping style.
• For a tall four-layer cake: A full filling and exterior coat may require a larger batch; scale the same ingredient proportions rather than changing the recipe.
• For spreading: Let chilled frosting soften briefly before using. If it drags on a crumb coat, adjust only the portion being spread, a teaspoon of cream at a time if necessary.
• Storage: Refrigerate promptly in an airtight container and use within 3–4 days. Keep frosted desserts refrigerated; bring to serving temperature briefly for best texture. Do not leave cream-cheese frosting at room temperature for more than 2 hours.