Lemon Cream Cheese Frosting
I am incapable of resisting a good party or an opportunity to expose un-expecting diners to my culinary creations.
Lucky for me, each parent of a UCLA men’s water polo team member is required to put on a meal after a game for the team and parents.
Since we live in close proximity to Los Angeles, as well as Irvine where the team played on Sunday, we were lucky enough to get to host a lunch at our home instead of at the super awesome (not) recroom near the pool on their campus.
Now, I don’t know if you’ve ever had to cook for a team of thirty giant college athletes who just competed plus their parents and some extended family, but let me just tell you it requires a lot of food.
Like enough to feed an army. And not a small army. I regular old army.
Loaves and loaves of bread, many packs of ribs, pounds and pounds of marinated meet, three pots worth of rice, three different salads in five different two pound bowls and lots and lots of desserts.
Tons of brownies, cookies, cake and cupcakes were present and accounted for. And while I am not a huge fan of the baking, I somehow go suckered into baking all the cookies and making the frosting for the cupcakes.
Which I of course had to gussy up and dye to match the decor.
I don’t have a huge sweet tooth, but I do love cream cheese frosting. So sorry you butter cream fans, this recipe isn’t your cup of tea.
I however will probably make many different versions of it in every color of the rainbow.
You will need…
4 ounces unsalted butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract
1 tablespoon lemon zest
Juice of 1 lemon
1 tablespoon yellow food coloring (optional)
Start by combining the butter and cream cheese in a large bowl or stand mixer.
Beat together the butter and cream cheese until they are well combined.
On a low speed, add the powdered sugar a cup at a time until the frosting is smooth and creamy.
Beat in the vanilla and food coloring.
Finally beat in the zest, juice until completely combined.
Use a knife or a pastry bag (or in my case a zip lock bag with an end cut) to frost your cupcakes.
Voila. School spirit in cupcake form.
Love and Beer Floats