Lemon Cream Cheese Frosting

 Ingredients

• 1 package (8oz) cream cheese, softened
• 1/4 cup butter, softened
• 2 to 3 teaspoons freshly squeezed lemon juice
• 4 cups powdered sugar
• 1 teaspoon lemon zest

Instructions

• In a large bowl, with electric mixer, beat cream cheese and butter until fluffy. Add powdered sugar and lemon juice; beat until light and fluffy. Stir in lemon zest.
• If frosting seems too thick, beat in additional juice, ½ teaspoon at a time. If frosting is too thin, add powdered sugar, ¼ cup at a time. 
• Frost completely cooled cake. For best results, chill frosted cake before cutting

Notes

• Frosts a 9x13 inch cake, or 24 cupcakes. Make 1 1/2 batch for layer cakes, double batch to frost and fill layer cake.

Decorating Frosting

thanks for the recipe Mom!

This is the BEST and least "Crisco-tasting" frosting I've found--I would recommend using 1/2 butter for your cupcakes.  'Melissa Anderson'

1 lb. Crisco - (2 1/4 cups) - don't use the cheaper shortening--it tastes terrible!
2 tsp. vanilla
2 lbs. powdered sugar (approximately 7 1/2 - 8 cups)
Dash of salt
Approximately 1/2 c. milk