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Pink Lemonade Cream Cheese Frosting Recipe

Pink Lemonade Cream Cheese Frosting

Course Cakes, Dessert, Frosting, Icing
Cuisine American
Keyword pink-lemonade-cream-cheese-icing
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 cups
Calories 722kcal
Author Melissa Sperka


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


  • Using a mixer, cream together the softened butter and cream cheese. Beat for 3 minutes until fluffy and pale yellow in color.
  • Add the vanilla, lemon extract and lemon zest, beating 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.
  • After all of the ingredients have been added, increase the speed of the mixer and beat for 2-3 minutes until fluffy and no lumps remain.
  • Store chilled.


6 cups to frost: 36 cupcakes, one 3 layer [8] inch layer cake, more than enough for a standard 13 x 9 sheet cake


Serving: 1cup | Calories: 722kcal | Carbohydrates: 108g | Protein: 6g | Fat: 31g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 538mg | Potassium: 126mg | Fiber: 1g | Sugar: 104g | Vitamin A: 966IU | Vitamin C: 3mg | Calcium: 145mg | Iron: 1mg