Lemon-Cream Cheese Frosting

Overbeating the frosting will make it runny, so be sure to beat it just until blended, and make sure the butter and cream cheese are chilled before using.

This recipe goes with Banana Layer Cake with Lemon-Cream Cheese Frosting, Molasses-Spice Cake with Lemon-Cream Cheese Frosting

Yield: 2 cups
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 123
  • Calories from fat: 40%
  • Fat: 5.5g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.3g
  • Carbohydrate: 17.7g
  • Fiber: 0.0g
  • Cholesterol: 16mg
  • Iron: 0.1mg
  • Sodium: 77mg
  • Calcium: 11mg


  • 1/4 cup butter or stick margarine, chilled
  • 1 teaspoon grated lemon rind
  • 1 teaspoon vanilla extract
  • 1 (8-ounce) block 1/3-less-fat cream cheese, chilled
  • 3 cups powdered sugar


  1. Beat first 4 ingredients at high speed of a mixer about 2 minutes or just until smooth (do not overbeat). Gradually add powdered sugar, and beat at low speed just until blended (do not overbeat). Cover and chill 2 hours.
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