In this icing, the acidity of the citrus enhances the tanginess of the cream cheese. Orange, lemon, and lime all work well. Although the orange icing is my favorite, lemon is especially flavorful with fruity vanilla cakes, such as the Blueberry “Cheesecake” (page 123), and the lime icing spread over a vanilla cupcake and sprinkled with graham cracker crumbs, or sandwiched between two homemade graham crackers (see Graham Cracker Dough, page 86), can evoke a Key lime pie.

　　

Ingredients

makes enough for one 3-layer 8-inch cake, one 2-layer 9-inch cake, or about 3 dozen cupcakes

　　3/4 pound (3 sticks) unsalted butter, at room temperature

　　1 1/2 pounds (three 8-ounce packages) cream cheese, at room temperature

　　3 cups confectioners’ sugar

　　3 tablespoons fresh lime juice, lemon juice, or orange juice

　　3 tablespoons freshly grated lime, lemon, or orange zest

　　

Step 1

Beat the butter and cream cheese in the bowl of a standing mixer fitted with a paddle attachment on high speed until they are light and smooth, about 3 minutes. (It is important that the butter and cream cheese are both at room temperature when they are mixed. Otherwise they will not fully incorporate and the icing will have small lumps of cream cheese.)

　　

Step 2

Add the confectioners’ sugar and mix on low speed until incorporated, about 1 minute.

　　

Step 3

Add the citrus juice and citrus zest and mix on medium-high speed until smooth, about 1 minute.

　　

Step 4

Use the icing immediately, or keep it in an airtight container in the refrigerator for up to 3 days. When ready to use, let the icing warm almost to room temperature.

　　Sweet Chic