Cream Cheese Lemon Frosting is a deliciously, sweet, citrus, and creamy, topping to cakes, cupcakes, and other desserts. Most importantly, of all, it is not overly sweet or made with tons of powdered sugar. In fact, it is made with powdered Monk Fruit Sweetener. At any rate, it tastes more like a European frosting. It is chock full of tart and sweet lemon flavor that just enhances this frosting. Needless to say, it is the perfect topping for my Gluten-Free Triple Lemon Cupcakes. Not to mention, it has a natural light yellow color. So delicious and light.
Cream Cheese Lemon Frosting:
Spring is often jam-packed with lemon-flavored desserts. Lemons are so vibrant and tasty. Not to mention, the lemon zest inside the frosting adds a little tartness too. Needless to say, it would be super tasty on a vanilla cake or even a chocolate cake. Chocolate and lemon go so well together. Incidentally, I think we put way too much frosting on cakes in America. Therefore, I don’t want or crave a lot of frosting on my cakes or cupcakes. Hence, if you desire more frosting just double the recipe. Consequently, Lemon is a favorite of mine.
Last but not least, this recipe will lightly frost 18 cupcakes about 54 mini cupcakes, and one 6-inch cake. Monk Fruit is found at Costco and Amazon. For information on Monk Fruit Facts Information.
Cream Cheese Lemon Frosting
Ingredients:
- 4 oz. softened room-temperature Cream cheese
- 2 tbsp olive oil
- 5 tsp lemon zest
- 8 two tsp lemon juice
- 1 1/2 cups powdered monkfruit sweetener
- 4 tbsp lemon curd
Directions:
First, beat cream cheese until smooth and creamy. Second, add olive oil and blend until combined. Third, add in the lemon zest, lemon juice, and powdered monkfruit sweetener. Lastly, stir in the lemon curd until blended. Finally, blend some air in with a mixer. Blend for three to four minutes. Place inside a piping bag and pipe onto cakes, cupcakes, or even scones.
Cream Cheese Lemon Frosting
Equipment
Ingredients
- 4 oz softened room-temperature cream cheese
- 2 tbsp olive oil
- 5 tsp lemon zest
- 8 tsp freshly squeezed lemon juice
- 1 1/2 cups powdered monk fruit sweetener
- 4 tbsp lemon curd see the recipe on my blog
Instructions
- First, beat cream cheese until smooth and creamy.4 oz softened room-temperature cream cheese
- Second, add olive oil and blend until combined.2 tbsp olive oil
- Third, add in the lemon zest, lemon juice, and powdered monkfruit sweetener.5 tsp lemon zest, 8 tsp freshly squeezed lemon juice, 1 1/2 cups powdered monk fruit sweetener
- Lastly, stir in the lemon curd until blended.4 tbsp lemon curd
- Finally, blend some air in with a mixer.
- Blend for three to four minutes.
- Place inside a piping bag and pipe onto cakes, cupcakes, or even scones.
Notes
| Nutrition Facts | |
|---|---|
| Servings 18.0 | |
| Amount Per Serving | |
| Calories 57 | |
| % Daily Value * | |
| Total Fat 4 g | 5 % |
| Saturated Fat 1 g | 3 % |
| Monounsaturated Fat 1 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 6 mg | 2 % |
| Sodium 53 mg | 2 % |
| Potassium 4 mg | 0 % |
| Total Carbohydrate 9 g | 3 % |
| Dietary Fiber 0 g | 1 % |
| Sugars 6 g | |
| Protein 1 g | 1 % |
| Vitamin A | 0 % |
| Vitamin C | 2 % |
| Calcium | 6 % |
| Iron | 0 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
