This luscious concoction is airier than traditional cream cheese frosting, with a rich, tangy flavor. Make sure to soften the cream cheese at room temperature for three or four hours ahead of time, or you’ll end up with lumps in the frosting.
|12||ounces||cream cheese, room temperature|
|1/4||cup||freshly squeezed lemon juice|
|2||cups||cold heavy cream|
|~||food color, if desired|
1. Fit your electric mixer with the paddle attachment and whip the cream cheese, sugar, lemon juice, and vanilla at medium speed until smooth—Approximately two minutes.
2. Remove the paddle and insert the whisk attachment. Pour in the cold cream, and beat at medium speed until the mixture just forms stiff peaks.
3. Frost your cake immediately and refrigerate it until serving.