Lighter Tangy Cream Cheese Frosting (Low Sugar)
Hanbit Cho adapted by JojoM
Smooth cream cheese frosting with lemon zest, lightened with cream and lower sugar—perfect for carrot cakes, cupcakes, and layer cakes.
Lighter Tangy Cream Cheese Frosting (Low Sugar) 🍋
When it comes to frosting, balance is everything—too sweet and it overpowers the cake, too heavy and it masks delicate flavors. This lighter tangy cream cheese frosting is the perfect middle ground. Made with less sugar, a touch of lemon zest, and lightened with cream, it delivers a smooth, fluffy texture that pipes beautifully while keeping the signature tang of cream cheese.
Whether you’re topping a carrot cake 🥕, swirling over red velvet cupcakes 🧁, or layering a celebration cake, this versatile frosting will elevate your bake with freshness and elegance.
Why This Recipe Works ✨
- Lower sugar: Just enough sweetness without being cloying.
- Lemon zest: Adds brightness and cuts through richness.
- Whipped butter & cream: Lightens the texture while keeping it pipeable.
- Stability: Holds shape well, even at room temperature.
Ingredients 🥄
- 250 g (9 oz) cream cheese – full-fat, cold but pliable
- 100 g (7 tbsp) unsalted butter – room temp, beaten until light
- 100 g (1 cup) powdered sugar – sifted
- 30 ml (2 tbsp) heavy cream – adjust 10–20 ml for consistency
- 1 tsp lemon zest
- 1 tsp vanilla extract
- Pinch fine salt
Yields: ~600 g (enough for 10–12 cupcakes or 1 x 3-layer 6-inch cake)
Instructions 👩🍳
- Lightly beat the cream cheese until smooth; set aside.
- In a separate bowl, beat the butter until pale and fluffy.
- Gradually mix the butter into the cream cheese until smooth and lump-free.
- Add powdered sugar, lemon zest, vanilla, and salt. Mix on low until combined.
- Stream in heavy cream until desired consistency is reached.
- Chill 5–15 minutes before piping for best results.
Baker’s Tips 📝
- For sharp edges, use frosting at ~18°C; chill briefly if too soft.
- Beating butter separately prevents lumps and ensures a fluffy finish.
- Adjust powdered sugar by ±20 g to tweak sweetness and stiffness.
- If over-soft, chill then whisk briefly to restore texture.
Perfect Pairings 🍰
- Carrot cake
- Red velvet cupcakes
- Spiced holiday cakes
- Layered celebration cakes
This low sugar cream cheese frosting is proof that lighter doesn’t mean less satisfying. Tangy, smooth, and endlessly versatile, it’s a recipe worth keeping in your baking toolkit. 💛
Lighter Tangy Cream Cheese Frosting (Low Sugar)
Hanbit Cho adapted by JojoMSmooth cream cheese frosting with lemon zest, lightened with cream and lower sugar—perfect for carrot cakes, cupcakes, and layer cakes.
Chef's Tips
For sharp edges and clean piping, use the frosting at ~18°C; if too soft, chill briefly.
Beating the butter separately prevents lumps and creates a lighter texture.
Adjust powdered sugar by ±20 g to fine-tune sweetness and stiffness.
If over-soft, whisk briefly after chilling to restore structure.
Tools Used
Hand Mixer
Fine Zester
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Ingredients
Frosting
Instructions
Frosting Preparation
- 1
Lightly beat the cream cheese until smooth; set aside.
- 2
In a separate bowl, beat butter until pale and fluffy.
- 3
Gradually mix the butter into the cream cheese until completely smooth.
- 4
Add sifted powdered sugar, lemon zest, vanilla, and salt; mix on low until combined.
- 5
Stream in heavy cream to desired consistency. Chill 5–15 minutes before piping.
Comments & Reviews
Sarah L.
8/19/2025
Tried this with carrot cake—love how it’s less sweet but still pipes beautifully!
Daniel R.
8/24/2025
The lemon zest makes it so fresh. Definitely my new go-to frosting.
Emily T.
8/28/2025
Worked perfectly on my red velvet cupcakes. Held shape even at room temp.
Nutrition Facts
Serving Size: 50 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
