Lemon cream cheese frosting made with real lemon curd for a light, tangy, smooth topping perfect for cakes and cupcakes.
This version blends Philadelphia cream cheese, cold heavy cream, powdered sugar, and homemade lemon curd to get a smooth, stable frosting with a bright citrus flavor.
It’s the style I use for my lemon cakes and cupcakes when I want something lighter than buttercream.
The lemon curd adds real depth: fresh lemon juice, zest, and eggs give the frosting a natural tartness that pairs perfectly with summer desserts.
It pipes beautifully, stays creamy, and brings a clean lemon taste you don’t get with extracts alone.
Why you'll love this recipe
- Light and tangy with a fresh citrus taste that lifts any dessert.
- Fast to make with simple ingredients and a smooth, creamy texture.
- Perfect for piping on cakes, cupcakes, and summer treats.
Ingredients you need
This lemon curd cream cheese frosting comes together with a few simple baking staples.
- Cream cheese – Philadelphia cream cheese for the best texture and flavor.
- Cold heavy cream – 30–35% fat so the frosting whips up light and stable.
- Powdered sugar – Helps keep the frosting smooth and creamy.
- Lemon curd – Thick homemade lemon curd made with egg yolks, fresh lemon juice, zest, and butter for a bright citrus flavor.
- Vanilla – A little vanilla extract or vanilla bean for balance.
Tips for this recipe
A few simple steps help this lemon cream cheese frosting whip up smooth and stable.
- Use cold ingredients – Cold cream and chilled cream cheese help the frosting thicken quickly.
- Thick lemon curd only – A firm curd keeps the frosting stable and prevents it from turning runny.
- Whip gradually – Start slow, increase speed, and stop as soon as it holds soft peaks.
- Chill if needed – If the frosting softens, pop the bowl in the fridge for 10 minutes before piping.
How to make lemon cream cheese frosting
This method gives you a smooth, whipped lemon cream cheese frosting with a bright lemon flavor.
Place all the ingredients in a mixing bowl (cream cheese, cold heavy cream, powdered sugar, lemon curd, vanilla).
Tip: chill the bowl a few minutes to firm up before piping.
Beat with an electric mixer until the frosting becomes smooth, thick, and creamy.
How to use this lemon frosting
Use this light, tangy frosting on cakes, cupcakes, and simple desserts that pair well with citrus.
- Cakes – Spread between layers of lemon sponge or on top of a chilled sheet cake.
- Cupcakes – Pipe tall swirls on lemon or vanilla cupcakes.
- Cheesecakes – Add a smooth topping before chilling for a creamy lemon finish.
- Loaf & pound cakes – Spread a thin layer on lemon loaf or pound cake.
- Fruit desserts – Spoon over tarts or fresh berries for a bright, creamy topping.
Storage
- Keep this frosting in an airtight container in the fridge for up to 3 days.
- Re-whip briefly before using if it firms up.
- For piping, chill it 10–15 minutes to help it hold its shape.
Recipe variations
- Lemon zest boost – Add extra zest for a sharper citrus flavor.
- Lemon extract – A few drops intensify the lemon taste without adding liquid.
- Lemon mascarpone frosting – Swap cream cheese for mascarpone for a smoother texture.
- Berry lemon frosting – Fold in raspberry or blueberry purée for a fruity twist.
- Orange–lemon mix – Add a bit of orange zest for a sweet citrus blend.
Recipe Questions
Why is my lemon cream cheese frosting too runny?
Usually the lemon curd was too warm or the cream not cold enough. Chill everything and whip again until it firms up.
Can I make this frosting without lemon curd?
Yes. Use cold cream cheese, powdered sugar, zest, and a little lemon juice for a lighter lemon flavor.
Can I pipe this frosting?
Yes, as long as it’s well chilled. The colder it is, the better it holds tall swirls.
Can I freeze it?
Freezing isn’t ideal. It changes the texture of cream cheese and whipped cream. Refrigeration works best.
How do I make the lemon flavor stronger?
Add more zest, or a tiny amount of lemon extract to boost the citrus without thinning the frosting.
More Lemon Recipes
- lemon curd cupcakes
- lemon meringue cake
- lemon curd cake
- homemade lemon curd filling
- Lemon mascarpone frosting
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
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Lemon Cream Cheese Frosting
- Total Time: 15 minutes
- Yield: 12 portions
Description
Light lemon frosting made with Philadelphia cream cheese and lemon curd, perfect for decorating 12 cupcakes or filling two layers of a 15 cm layer cake.
Ingredients
- 200 g cream cheese (Philadelphia, cold)
- 200 g heavy cream (full-fat, cold)
- 60–80 g powdered sugar (sifted)
- 80–100 g homemade lemon curd
- 1 tsp vanilla extract or seeds from ½ vanilla pod
Homemade Lemon Curd
- 1 large egg
- 40 g (3 tbsp) granulated sugar
- 25 ml (1 ½ tbsp) lemon juice
- Zest of ⅓ lemon
- 30 g (2 tbsp) unsalted butter
- ⅓ tsp cornstarch (optional, for thicker curd)
Instructions
Homemade lemon curd
- Place the egg (or yolks), sugar, lemon juice, and zest in a heatproof bowl.
- Cook over a double boiler, stirring constantly, until the mixture thickens.
- Remove from heat, add the butter, and stir until fully melted and smooth.
- Strain through a fine mesh sieve and let the curd cool completely.
Lemon cream cheese frosting
- Place all ingredients in a large bowl: cold Philadelphia cream cheese, cold heavy cream, powdered sugar, cold lemon curd, and vanilla.
- Whip with an electric mixer (or stand mixer with whisk attachment) on medium speed for 2–3 minutes until smooth, fluffy, and stable.
- Use immediately to frost or fill your desserts, or refrigerate until ready.
Notes
Storage: Refrigerate for up to 3 days in an airtight container. Freeze for up to 3 months only when the frosting is already spread on a dessert.
Tips:
- Substitute cream cheese with mascarpone for a lighter lemon mascarpone frosting.
- Add a few drops of yellow coloring for a brighter shade.
- Chill the bowl and ingredients 10 minutes before whipping for a firmer texture.
- Prep Time: 15 minutes
- Category: frosting, filling
- Cuisine: American
Hina
Hi! I stumbled upon this recipe a few weeks ago and gave it a try! It was absolutely delicious but a little too liquid. I tried again today with more sugar but same result... Do you have some tips for me?
Fadela
Hi! I’m so glad you loved the recipe! If the frosting turns out too soft, it's usually because the cream wasn’t whipped enough. Make sure the heavy cream is very cold, and the cream cheese is full fat and also well chilled (you can pop it in the freezer for 10 minutes before using). Then whip the mixture until it’s thick and holds its shape — that’s key for the right texture! Let me know if you try again!
M van Emmerik
Thanks for this recipe! Made it with the mascarpone and it turned out great.