Lemon Cream Cheese Frosting
Makes about 5 cups
  • 1 cup butter, softened
  • 1 (8-ounce) package cream cheese, softened
  • 1 tablespoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 6 cups confectioners’ sugar
  1. In a large bowl, beat butter, cream cheese, and lemon zest and juice with a mixer at medium speed until creamy. Gradually add confectioners’ sugar, beating until smooth. Use immediately.
Recipe by Paula Deen Magazine at https://www.pauladeenmagazine.com/gingered-carrot-cake-recipe/