The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Oct. 29, 2009
this was the first frosting i've ever made and i thought it turned out great and was so much easier than i had imagined. i read the comments about only using a fourth of the sugar- i probably used about 3 cups, but only had half the cream cheese on hand. i think the increased sugar just helps to cut all the buttery taste and doesn't necessarily make it super sweet- so i would definitely lean towards more than less.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 23, 2009
This icing is great for Lemon/Orange Peel cookies. When i use it for orange I just substitute the lemon for oranges! Awesome all the way around!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 21, 2009
blah!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 24, 2009
This frosting was wonderful. I used 4 C of confectioners sugar and the just added lemon juice until I had a nice spreading consistency. It tasted wonderul and I used it to ice some lemon cookies I also found from this site. Delish!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 22, 2009
I thought this was a fantastic, light tasting icing. I made angel food cupcakes like a previous reviewed suggested. My husband loved them. I disagree phil's review--I used 2 cups confectioners suger and the icing had a perfect consistency--not a gaze, but more like a frosting. If you want to cut the sugar, I recommend this.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 21, 2009
Don't know what these people who are complaining it is too sweet are doing. This is the exact recipe I use for my cream cheese frosting on my carrot cake. Definately NOT too sweet. If they only use 1 1/2 cups of powdered sugar they will end up with a glaze and not a frosting.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 10, 2009
This recipe was so easy to make, and coming from someone who barely enters the kitchen that's a huge compliment, and it was absolutely delicious. I made minor changes, substituted lemon ingredients with lime ones and used only 3 teaspoons of confectioner's sugar. It was for my mom's, who is a caterer, birthday and she practically moaned upon her first bite! Thanks so much carol, great recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 7, 2009
Used this to frost a boxed lemon cake. I think I like the frosting better than the cake! I realized, after frosting the cake, that I had left out the vanilla. I wouldn't have known the difference and I really can't imagine adding that warm woodsy flavor to all these cool tangy flavors. I would think the vanilla would take away too much of the tang. I didn't measure the sugar... just kept adding until it was as thick as I wanted it. I added a full two pound bag and I was happy with it at that point. I don't find it "too" sweet, but my sweet tooth and I have an excellent relationship. And, really, how can a mixture of fat and sugar be "too" sweet?? That's it's purpose!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 26, 2009
Excellent. I used two cups of powered sugar and whipped it with my Kitchen Aid - very light and fluffy. I used it to frost a chocolate cake from this site and it brought a little tang but not too too much lemon taste.
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Cooking Level: Intermediate

Living In: Fort Lauderdale, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 30, 2009
Loved this! Just finished icing some basic butter recipe cupcakes and it really made the cupcakes. Once the butter, cream cheese, zest, and extract were blended, I played with the lemon juice and powdered sugar. I think I ended up putting in three tablespoons. I eyeballed the powdered sugar to get the consistency I wanted... and the end result was delicious. I couldn't stop licking the spoon :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 20, 2009
I needed another frosting recipe besides buttercream and fondant and this one caught my eye as an easy to make, tasty finish to a white cake with lemon filling I was asked to make for a friend. WOW! the sample cake I made for my family was a hit and this frosting was the perfect fit for the cake. I did hold back a little on the sugar as I didn't want it too sweet. Thanks.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 6, 2009
WOW, this frosting is soo delicious! I seriously just want to dip everything in it like it's chocolate fondue. I used it to frost lemon poppy seed cupcakes and it really made them perfect. i'm definitely going to make this again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Mar. 1, 2009
This recipe is perfect as is! The frosting melts in your mouth and has the perfect lemon flavor. I am so glad I didn't listen to all the other reviews and halve the sugar... This one is perfect!
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Cooking Level: Intermediate

Living In: Owosso, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 21, 2009
Fabulous! I had to add more lemon juice (I like a stronger lemon flavor) and it was absolutely wonderful - the tartness of the lemon is a great compliment to the cream cheese, and cream cheese icing is always preferred over any other type.
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Photo by Allrecipes

Cooking Level: Expert

Home Town: Fayetteville, Arkansas, USA
Living In: Louisville, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 19, 2009
Excellent icing. Consistancy is great. You can change the flavoring of the extract and change the taste completely. Very versatile recipe.
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Photo by MONICA397

Cooking Level: Expert

Home Town: Marrero, Louisiana, USA
Living In: Bixby, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Photo by CATIETOD
Reviewed: Feb. 12, 2009
Soooo good! I used this frosting to ice the roll-out cookies from this site, and everyone loved them. I used 3 c. powdered sugar, which made the frosting a perfect consistency and taste -- not too sweet, not too tart. Definitely a keeper!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 29, 2009
Simply delicious. I followed the directions to a "t" and it turned good. It wasn't to sweet to me. The frosting turned out just fine despite what other viewers had to say. It was thick enough for my cream cheese pound cake. Thanks for sharing.
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Cooking Level: Expert

Home Town: Washington, D.C., USA
Living In: Montclair, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 24, 2009
Very good! I added more lemon because I wanted it to be very "lemony."
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
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Reviewed: Jan. 23, 2009
I really like the flavor of this frosting and will make it again.
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Photo by CRISSY MARAS

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 3, 2009
i only used 1 cup of sugar and it was perfect for my taste--i wanted something more tangy than sweet, so you could taste the lemon and cream cheese (which was the point of making this frosting!) i can't even fathom it with 5 cups of sugar!
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