"Great on Lemon Drops." — Amanda Howell
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2 1/4 cups
yellow food coloring
5 cups of sugar is way too much! I followed other people's instructions and only put 1 and 1/2 cups of sugar in and added a bit more lemon juice and it turned out perfectly. This is sooo good, and it goes great on the daffodil cake!
As written, only an average recipe. Too much playing around with measurements to get it to proper consistency to rate this any higher. I used only half the amount of lemon juice (and added some zest to replace lost lemon flavor) and it still was thinner than I would have liked. And, as others have remarked, it really is too sweet. By the time I manipulated the sugar and juice measurements and added lemon zest, I really wasn't making this recipe anymore. Since I was using this to pipe on cupcakes and needed a sturdier frosting, rather than add more confectioners sugar I added a couple teaspoons of meringue powder, which helped. If I was to make this in the future I would still use only 1 T. of lemon juice, and perhaps double the cream cheese.
I made this frosting yesterday, and used fresh lemon juice and no food coloring (you don't really need it, the color is nice without coloring). The flavor is great, except I think that it's much too sweet. If I make this again, I will use less sugar.
Lovely, luscious and perfectly lemony ambrosia. Applied this to the lemon drop cookie recipe on this website. The cookie was OK without the frosting, but was just devine with this frosting. It's nice and tangy with the fresh lemon. Much better than using lemon extract only. The cream cheese imparts a perfectly compatible tang. Could be used to dress up a plain vanilla cake or on an orange cake. Can be used as a glaze by thinning it out a bit with drops of milk. Versatile and delicious.
This icing is great! I used it for both lemon cupcakes and carrot muffins and it was the best part. Half of the recipe iced 12 cupcakes/muffins.
Family loved this recipe.
I doubled the lemon juice and added about 2 teaspoons of lemon zest to the mix and then added enough extra powdered sugar to compensate for the extra juice. It was super lemony.
I iced a lemon wedding cake that is my wife's favorite (I'll post the recipe for the cake soon).
I'm not usually a lemon person but omg this frosting is amazing and addictive. I can't keep my fingers out of the bowl! I use freshly squeezed lemon juice for the best flavor.
Deliciously sweet! I scaled the recipe down to 16 servings. Added 1 tablespoon of fresh lemon zest. Only used 2 drops of yellow food coloring to give a better yellow color. I used this recipe to fill and top the Lemon Gold Cake recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Cream Cheese Frosting
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories from Fat: 24
See how to make the best cream-cheese frosting for cakes, cookies, and breads.
Cream cheese and whipped cream make this frosting addictive.
This carrot cake is dense and delicious, a real crowd-pleaser.