Non-fat Cream Cheese Icing

Remove the non-fat cream cheese from the refrigerator and allow it to sit at room temperature for 20-30 minutes to soften slightly, which will make it easier to whip into a smooth consistency.

Place the softened non-fat cream cheese into a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment.

Beat the cream cheese on medium-high speed for 2-3 minutes until it becomes light, fluffy, and completely smooth with no lumps remaining.

Gradually add the powdered sugar, one cup at a time, mixing on low speed after each addition to prevent a sugar cloud, then increasing to medium speed to fully incorporate.

Add the vanilla extract and any optional flavoring such as fresh lemon or orange zest, then mix on medium speed until fully blended.

Scrape down the sides and bottom of the bowl with a rubber spatula to ensure all ingredients are evenly combined, then beat for an additional 1 minute.

Taste the icing and adjust sweetness or flavoring as desired, adding more powdered sugar for sweetness or a small splash of milk substitute to thin the consistency if needed.

Use the icing immediately to frost cooled cakes or cupcakes, or transfer it to an airtight container and refrigerate for up to 5 days, re-whipping briefly before use.