Lemon Cream Frosting
 
Makes approximately 2 ½ cups
Ingredients
  • 2 (8-ounce) packages cream cheese, room temperature
  • ¼ cup ricotta cheese
  • ½ cup plus ⅓ cup confectioners’ sugar
  • 3 tablespoons Lemon Simple Syrup (recipe above)
  • 2 teaspoons vanilla bean paste
  • 2 teaspoons honey
  • 1½ teaspoons lemon zest
  • 1 teaspoon fresh lemon juice
Instructions
  1. In the bowl of a stand mixer, beat cream cheese and ricotta at medium speed until fluffy, about 4 minutes. Reduce speed to low, scrape sides of bowl, and add confectioners’ sugar. Beat until smooth, about 3 minutes more. Scrape sides and bottom of bowl. Add Lemon Simple Syrup, vanilla bean paste, honey, lemon zest, and lemon juice. Beat at medium speed until fully incorporated.
  2. Transfer to a medium bowl. Cover with plastic wrap, and refrigerate for 20 minutes before using.
Recipe by Victoria at https://victoriamag.com/lemon-ricotta-olive-oil-cake-with-lemon-cream-frosting-recipe/