Recipe information
Yield
makes about 1 1/2 cups
Ingredients
6 tablespoons (3/4 stick) unsalted butter, softened
8 ounces cream cheese, softened
3/4 teaspoon vanilla extract
2 teaspoons freshly squeezed lemon juice
About 3/4 cup powdered sugar, sifted
Preparation
Step 1
Beat the butter in a small bowl and add the cream cheese. Mix until thoroughly blended, scraping the sides of the bowl while stirring. Stir in the vanilla and lemon juice. Add the powdered sugar, 1/4 cup at a time. Taste after each addition for sweetness. Add more powdered sugar until the desired level of sweetness is reached.
Make Ahead
Step 2
The frosting can be stored in an airtight container for up to 1 week in the refrigerator. Bring to room temperature before using.
