Lemon Cream Cheese Frosting
Serves: 3 cups
  • 8 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 teaspoons lemon zest
  • 2 teaspoons fresh lemon juice
  • ½ teaspoon kosher salt
  • ¼ teaspoon vanilla extract
  • 1 pound confectioners’ sugar
  1. In a large bowl, beat cream cheese and butter with a mixer at medium speed until smooth and creamy, about 1 minute. Add lemon zest and juice, salt, and vanilla, beating until combined. Gradually add confectioners’ sugar, beating at low speed until combined after each addition. Increase mixer speed to medium, and beat until fluffy, 1 to 2 minutes. Use immediately.
Recipe by Paula Deen Magazine at https://www.pauladeenmagazine.com/lemon-curd-layer-cake/