Cream Cheese Frosting

12 ounces cream cheese, at room temperature

¾ stick (3 ounces) unsalted butter, at room temperature

Finely grated zest of 1 lemon

3 cups (9¾ ounces) unsifted confectioners' sugar

1½ teaspoons pure vanilla extract

Place the cream cheese, butter and lemon zest in the bowl of the stand mixer and blend on medium speed until smooth, about 1 minute. You can also use a hand mixer and a medium bowl, although you may need to beat the mixture a little longer to achieve the same results. Scrape down the bowl with the spatula and beat again for 15 seconds.

Use the fine-mesh strainer to sift in the confectioners' sugar and blend on low for 15 seconds, then scrape down the bowl. Add the vanilla, turn the speed to medium and beat for 1 minute. Use immediately or refrigerate until needed.

Makes about 3 cups (1 pounds), enough for a 2-layer, 9-inch cake or 16 cupcakes.

Cook's notes: Cream cheese frosting can be made up to 3 days ahead and kept refrigerated in an airtight container. If it's too stiff to spread easily, allow it to warm at room temperature for 30 minutes, stir well and then use as desired.

"The Art and Soul of Baking" by Cindy Mushet (2008 Andrews McMeel Publishing, $40)