The Perfect Lemon Cream Cheese Frosting (Lactose Free)
This Lemon Cream Cheese Frosting is a family favorite! It’s perfect for cupcakes, cakes, cookies and so many other delicious treats.
Cream cheese frosting is hands down one of my favorite frostings out there. For many years I made it with regular cream cheese, but my body has begun to change over the recents years. Which means, I can’t consume as much lactose. My body tends to reject it…..although I do enjoy some products with lactose every once in a while.
I have recently found a brand of cream cheese that I absolutely love! Green Valley Creamery. They make their cream cheese lactose free. Which is AWESOME!
This recipe can also be made with regular cream cheese, if you aren’t lactose intolerant!
Combine butter and cream cheese in a bowl and mix together. Beat until its creamy and lump free.
Add vanilla extract and salt.
Mix in lemon zest.
Have your mixer on slow. Gradually add powdered sugar until throughly mixed in with creamy cheese. It will be very creamy.
Use to frost completely cooled off cupcakes, cakes and cookies!
Make sure you allow cream cheese and butter to soften before making frosting, This will allow the cream cheese and butter to mix well together and lump free.
This frosting can be piped. I recommend that you place frosting in the fridge after mixing it together. Leave it in fridge for 10 minutes. Then place in pipe bag.
Want thicker cream cheese frosting? Add 2 tablespoons of powdered sugar at a time, until you reach desired consistency.
Pair it with our Gluten Free Carrot Cupcakes!
We might be a little bias, but this creamy Lemon Cream Cheese Frosting pair wonderfully with out Gluten Free Carro Cupcakes! Click here to find the recipe!
If you have any questions or comments about this recipe, please feel free to leave a comment below or send me a message. I would love to hear from you!
I hope everyone is staying healthy and sane during this trying times. My heart is with everyone.
The Perfect Lemon Cream Cheese Frosting
- Stand Mixer or Hand Mixer
- 1/2 cup vegan butter Earth Balance
- 8 oz lactose free cream cheese Green Valley Creamery
- 2 tsp vanilla extract
- pinch salt
- 3-4 tsp lemon zest
- 4 1/2 cups powdered sugar
- Combine butter and cream cheese in a bowl and mix together. Beat until its creamy and lump free.
- Add vanilla extract and salt
- Mix in lemon zest.
- Have your mixer on slow. Gradually add powdered sugar until throughly mixed in with creamy cheese. It will be very creamy.
- Use to frost completely cooled off cupcakes, cakes and cookies!
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