1/2 cup (4 ounces) block-style fat-free cream cheese, chilled
1/4 cup butter or stick margarine, softened
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
3 1/2 cups powdered sugar
How to Make It
Beat the first 4 ingredients at medi-um speed of a mixer until smooth. Lightly spoon sugar into dry measuring cups, and level with a knife. Gradually add sugar to butter mixture; beat at low speed just until blended (do not overbeat).
This frosting is delicious! The only change I made was that I added another block of reduced fat cream cheese which made just enough for a 9 inch 2 layer cake. This will definitely be my 'go to' recipe for cream cheese frosting!
I have used this recipe several times on carrot cake cupcakes for kids' birthdays. I don't think I've used the lemon just because I don't usually keep lemons. I used full fat cream cheese and butter--if you're going to indulge, indulge! Otherwise I follow the recipe and the results are delicious. I have to hide the leftovers because my kids will eat it off the spoon (leaving less for me!) Far better than store bought frosting. Will definitely use it again--this morning, in fact!
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