Ingredients
Equipment
Method
- Using the whisk attachment of your stand mixer, whisk the cream cheese. Then scrape down the sides and whisk again, repeating this step 2-3 times until the cream cheese is lumpfree.
- Add the icing sugar (start with 1.5 cups). With the mixer on low, gradually add in the whipping cream. Then turn off the mixer, scrape down the sides, add the lemon zest and pinch of salt, and whisk on medium till soft peaks form. Taste to see if you want to add the remaing 1/2 cup icing sugar. Chill in the fridge for 20 minutes before piping or spreading onto your baked goods.
Notes
Tips. Use chilled cream so it whips up nicely and adds air to the frosting.
Put the frosting in a piping bag and refrigerate for at least 20 minutes before piping if you want a more defined frosting swirl.
This frosting won't be stiff enough to pipe small details.
Make sure the cream cheese is smooth before adding the rest of your ingredients to get a smooth frosting.
If you do see some lumps in your frosting just try smoothing them out with a spatula, or whipping the frosting on low for a couple minutes. Don't over mix the frosting(as in don't leave the mixer on high and forget about tit), it will become liquid.
Flavor variations. I love adding lemon zest, but you can add so many other flavors.
Orange zest, vanilla or almond extract, or even concentrated fruit purees add great flavor. Be careful when adding fruit though, adding too much will make the frosting runny.