Author Notes: Simple but unbelievably delicious, refreshing, and addicting. Lime and cream cheese were meant to go together. - cynthia | two red bowls
Food52 Review: This icing was worth breaking down and buying a Microplane zester for (albeit a clearance one from Target). The lime-y flavor was great but not overpowering. I essentially used the cupcakes I baked for this recipe as frosting vehicles -- arguably the best way to eat cupcakes. The recipe is very easy. I highly recommend it. - Rachel
Makes enough frosting for about a dozen cupcakes if frosted; about a half-dozen if piped.
- 4 ounces cream cheese or Neufchatel cheese, softened
- 1 tablespoon butter, softened
- 1 1/2 cup confectioners' sugar
- 1-2 teaspoon lime juice, or more depending on resulting thickness of the frosting
- 1 teaspoon lime zest
- If using an electric mixer, simply combine all the ingredients and beat until fluffy and smooth.
- If making by hand, cream together cream cheese and butter until very smooth. It will help greatly if the cream cheese and butter are quite soft beforehand.
- Add confectioners' sugar 1/2 cup at a time, beating until incorporated after each addition.
- Finally, add lime juice and lime zest and beat again until smooth. If the frosting is too soft, add more confectioners' sugar, 2 tablespoons at a time, until frosting is the right stiffness. If it is too stiff, you can add more lime juice a few drops at a time.