Yesterday I made cupcakes with lemon cream cheese frosting for my mom’s birthday. I even got out my unused cupcake decorating kit and gave it a try. My icing wasn’t stiff enough to hold its shape very well, but I had fun piping it on anyway. Are you a cake decorating pro? Is it normal to have frosting all over your hands and up to your elbows by the time you’re done icing cupcakes? If not, I may have done something wrong!
1/2 cup (1 stick) butter
1 (8 oz.) package cream cheese
4 cups powdered sugar
1 teaspoon fresh lemon zest
1/2 teaspoon vanilla extract
2-3 teaspoons fresh lemon juice
In the bowl of an electric mixer, beat butter (while still cool) until smooth. Add (cold) cream cheese and continue to beat until fully incorporated and smooth. Add powder sugar, one cup at a time, while the mixer is running. Continue mixing and add lemon zest, vanilla and lemon juice. Mix an additional 30 seconds, until smooth, light and fluffy. Frost cooled cupcakes.
recipe from the tomkat studio