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Cream Cheese Frosting with Milk Powder and Lemon Zest

Tangy, silky frosting made with full-fat block cream cheese, cool butter, sifted confectioners' sugar, milk powder, lemon zest, and alcohol-free vanilla. Spreads smoothly and holds soft piped peaks.
Print Recipe
Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 16
Course: Dessert, frosting
Cuisine: American, Italian
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

  • 115 g ½ cup unsalted butter, softened until cool and pliable
  • 360 g 3 cups confectioners' sugar, sifted
  • 20 g ¼ cup skim milk powder, sifted
  • ¼ teaspoon fine salt
  • 1 teaspoon lemon zest finely grated
  • 1 teaspoon alcohol-free vanilla paste
  • 225 g 8 oz full-fat block cream cheese, cold, cut into 8 pieces

Equipment

  • Hand mixer or stand mixer with paddle attachment
  • Fine sieve
  • Digital scale

Method
 

  1. Beat the cool butter on low to medium-low for 60–90 seconds until creamy with no firm pieces. It should not look pale, whipped, or glossy.
  2. Add the sifted sugar and milk powder mixture in thirds. Mix each addition on low for 20 seconds, scraping the bowl between each. Once combined, mix on medium-low for 45–60 seconds until the base looks thick.
  3. Add the salt, lemon zest, and vanilla. Mix on low for 15 seconds, then scrape and fold twice.
  4. With the mixer on low, add the cold cream cheese one piece at a time, waiting until each piece disappears before adding the next. Scrape the bowl after the last piece, then mix 20–30 seconds until the frosting looks satiny.
  5. Check consistency: lift the beater — the frosting should form a soft point with a bent tip, and a spatula channel should hold for several seconds. Stop mixing as soon as the texture is smooth.
  6. Use immediately for spreading, or chill the covered bowl for 20–30 minutes before piping. Fold gently after chilling — do not rewhip.

Notes

  • Store in an airtight container in the refrigerator for up to 3–4 days, or freeze for up to 1 month. Thaw overnight in the refrigerator and fold gently before use.
  • Make up to 2 days ahead. Press wrap onto the surface, refrigerate, then rest 10–15 minutes and fold before decorating.
  • If the frosting loosens, chill for 20 minutes and fold. If still soft, stir in 1 tablespoon sifted milk powder.