← Back to Search Results
Lemon–Cream Cheese Icing

Photo by: Joseph De Leo
Comments: 1
 

Recipe

The carrot cake muffins were for the longest time the only thing we iced. We’re not into goopy, saucy baked goods, but we felt very strongly that it would be wrong to have carrot cake without cream cheese icing. It’s essential that your butter and cream cheese be soft for making icing. Otherwise, you’ll have lumps in your icing that are impossible to smooth out.

Yield: Enough for 6 big muffins

Ingredients

  • 8 tablespoons (1 stick) unsalted butter, softened
  • 6 ounces cream cheese, softened
  • 2 cups confectioners’ sugar
  • Grated zest of 1 lemon
  • 1 tablespoon lemon juice
  • ¼ teaspoon vanilla extract
  • A pinch of salt

Directions

1. Beat the butter and cream cheese together in a big bowl, using the whisk attachment on an electric mixer on high speed (or a sturdy wire whisk and a lot of elbow grease), until they’re smooth and creamy and totally combined.

2. Gradually sift the sugar over the bowl (or pass the sugar through a sieve), beating all the while, until there are no lumps left. Add the remaining ingredients, and beat until the icing is smooth. If you find that while you were making icing the butter melted and made the icing thin, you may want to put the icing in the refrigerator before using it.


© 2003 Frank Mentesana and Jerome Audureau

Note from Cookstr's Editors

Nutritional information is based on 6 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

389kcal (19%)
33mg (3%)
1mg (2%)
233mcg RAE (8%)
48mg
3mg
2g
40g
0g
41g
72mg (24%)
142mg (6%)
15g (76%)
25g (39%)
0mg (1%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • walker449

    06.24.11 Flag comment

    I love the lovely light flavors of the icing!

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

lidias-italy Lidia's Italy
by Lidia Bastianich
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
american-masala American Masala
by Suvir Saran
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
good-to-the-grain Good to the Grain
by Kim Boyce
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
mexican-everyday Mexican Everyday
by Rick Bayless
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?