Name: Lemon Cream Cheese Frosting
Yield: Makes about 4 1/2 cups
Ingredients: 2 8-ounce packages cream cheese, room temperature; 3/4 cup (1 1/2 sticks) unsalted butter, room temperature; 4 cups powdered sugar; 1 teaspoon grated lemon peel; 1 teaspoon vanilla extract

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This recipe is an accompaniment for Blueberry-Lemon Cake with Lemon Cream Cheese Frosting .

Recipe information

Yield
Makes about 4 1/2 cups

Ingredients

2 8-ounce packages cream cheese, room temperature

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

4 cups powdered sugar

1 teaspoon grated lemon peel

1 teaspoon vanilla extract

Preparation

Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy. Gradually beat in powdered sugar. Beat in lemon peel and vanilla. Cover and refrigerate until just firm enough to spread, about 30 minutes.