Ingredients:

  • 8 oz (225g) cream cheese, softened to room temperature
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (240ml) heavy whipping cream, chilled
  • 3/4 cup (90g) powdered sugar, sifted
  • 1 tsp (5ml) pure vanilla extract
  • 1 tbsp (6g) lemon zest, finely grated
  • 1 tsp (5ml) fresh lemon juice

Instructions:

  1. Beat the softened cream cheese and butter together on medium-high speed for 2-3 minutes until the mixture is pale and completely smooth.
  2. Reduce the mixer speed to low and gradually add the sifted powdered sugar. Once incorporated, stir in the vanilla extract, lemon zest, and lemon juice, then increase speed to medium for 30 seconds to evenly distribute aromatics.
  3. In a separate chilled bowl, whip the heavy cream until stiff peaks form.
  4. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula with a cut-and-fold motion until the color is uniform.