Yes, you can freeze this frosting for longer storage. Keep it in an airtight container or zip-top bag for up to one month. When you’re ready to use it, let the frosting thaw overnight in the fridge, then bring it to room temperature.
Preheat the oven to 350°F. Line a 12-cup standard muffin tin with liners.
Mix in the cream cheese, vanilla and lemon juice.
Turn the mixer to low speed and slowly add the powdered sugar.
Continue to mix until you have a smooth, thick frosting.
Add to a piping bag and frost your favorite cupcakes!
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