Lemon Buttercream Icing

Ingredients

• 3/4 cup butter (at room temperature)
• 2 ounces cream cheese (I use the low fat, not no-fat at room temperature)
• 1 pound bag or box powdered sugar (more as needed)
• zest of 1 fresh Meyer lemon
• Juice of 1 fresh Meyer lemon (about 1 1/2-2 tablespoons)
• 1 1/2 teaspoons vanilla extract
• Milk or half and half (if needed)

Instructions

1. 1

   Beat the butter and cream cheese on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.

2. 2

   Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, add lemon juice, one tablespoon at a time, till icing is soft and fluffy. Add vanilla and beat at a low speed until incorporated, then increase to medium-high and beat for another five minutes. If icing is too thin, add a bit more powdered sugar, if too thick, add a bit more lemon juice or milk.

3. 3

   This recipe is enough to frost a 2 or 3 layer cake if icing is spread with a knife. If you like a thick icing or will be decorating your cake with the swirly piped icing (pictured), make a double batch as this method uses more icing.