Pink Lemonade Cream Cheese Frosting

Sweet, tangy, and irresistibly creamy, this Pink Lemonade Cream Cheese Frosting is an easy homemade frosting that's perfect for cakes, cupcakes, cookies, and more. Bursting with bright citrus flavor, it's the perfect finishing touch for spring and summer desserts.

Course Cakes, Dessert, Frosting, Icing

Cuisine American, Southern

Keyword pink-lemonade-cream-cheese-icing, pink-lemonade-frosting

Prep Time 10

Total Time 10

Servings cups

Calories 722kcal

Author Melissa Sperka

Ingredients

1 cup salted butter softened
8 oz softened cream cheese
4-5 Tbsp frozen pink lemonade concentrate thawed
1 Tbsp lemon zest
1 tsp pure vanilla
1 tsp lemon extract
5 cups powdered sugar
red or pink food coloring

Instructions

Using an electric mixer, cream together the softened butter and cream cheese in a large bowl. Beat for 3 minutes on medium-high speed until fluffy and pale yellow in color.
To the bowl add vanilla, lemon extract and lemon zest, beating on medium speed just until combined.
Lower the speed of the mixer and begin to add the powdered sugar alternately with the thawed pink lemonade concentrate. Stop and scrape the sides of the bowl periodically, so all of the ingredients will combine.
Add a few drops of red or pink food coloring, mixing on low speed to incorporate repeating until it reaches desired color.
After all of the ingredients have been added, increase the speed of the mixer and beat on high speed for 2-3 minutes or until fluffy and no lumps remain.
Store chilled in an airtight container for up to one week. Bring to room temperature and beat using a hand mixer prior to using.

Notes

Cream Cheese - You can use plain Neufchatel cheese in place of full fat cream cheese for a lighter frosting.
Adjust the Color - You can easily adjust the intensity of the color by adding food coloring until it reaches your desired level of color. You can use gel color or liquid color.
Yield - This pink lemonade buttercream recipe will make around 6 cups of frosting. That means you'll have enough to frost 36 cupcakes, one 3 layer [8] inch layer cake, and more than enough for a standard 13x9-inch sheet cake. Freeze any leftovers.
Serving Options - You can use this classic flavor combination to frost Sour Cream Angel Cakes or White Buttermilk Cake or your favorite vanilla or butter cake cupcakes.

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