The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 23, 2008
Oh. My. Gosh. This frosting recipe is TOO GOOD! I only used 4 cups of confectioners sugar, which made the frosting perfectly sweet. I added more fresh lemon juice (about 2 tbsp more) as I like extra-lemon-y frosting. The extra juice made the frosting a tad thinner than what the pictures looked like, which is probably why I ended up with so much frosting left over! I made 15 cupcakes to frost, and still had at least half of the frosting left over! This frosting is absolutely wonderful and I will never give up this recipe!!!
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Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Photo by Darcey55
Reviewed: Aug. 17, 2008
I actually had to add more sugar in order to keep the frosting stable on the ginger cupcakes I made. I took them to work and everybody raved, and I personally didn't find it too sweet either. I'll use this recipe again!
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Cooking Level: Intermediate

Home Town: Longmont, Colorado, USA
Living In: Mexico Beach, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 29, 2008
I only used about half the sugar, but I refrigerated overnight to thicken before using it and it was perfect.
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Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 20, 2008
Very tasty, however, I only used about 1/2 of the sugar and found it plenty sweet with that.
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Cooking Level: Expert

Home Town: Tacoma, Washington, USA
Living In: Lakewood, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Apr. 2, 2008
This is an outstanding and relatively easy recipe. I sifted the sugar to create a smoother consistency. I also added orange zest, which was a nice addition.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Mar. 22, 2008
I go with 1/2 cup butter with one 8 oz package of cream cheese - both softened and then beaten together before adding other ingredients. Also can use orange zest and orange juice or concentrate instead of lemon - orange flavor is GREAT on pumpkin muffins (makes them like cupcakes) or pumpkin cookies. My son's birthday is right before Halloween and the kids at school loved the orange colored treat (I added a bit of orange food coloring).
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Cooking Level: Intermediate

Living In: Parker, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 15, 2008
This frosting was so yummy. I added another tsp of lemon juice, and I followed others advice and used only 3 cups of powdered sugar. I refrigerated it while the cake finished cooling and it was perfect, not at all runny. This with definitely become a favorite.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 11, 2008
Too thin. Too sweet. I should have stopped when I was at 2 cups of icing sugar and a few drops of lemon and orange essential oils. That was perfect. The consistency was ok until I added about 1 tsp of lemon juice. Then it all got disappointing. But the only reason I did use the lemon juice is because it was too sweet.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 8, 2008
I love the frosting. It turned out rich and creamy and for once it didn't curdle the butter or cheese. I did use less sugar than it called for about 2.5 cups to be exact, and it is much thicker than a glaze, its just right!
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Cooking Level: Professional

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The reviewer gave this recipe 3 stars. This recipe averages a 4.64 star rating.
Photo by Hot Chilli
Reviewed: Nov. 4, 2007
This has way too much sugar as written. I only used 2 cups and it was plenty. Apart from the excess sugar the icing was very nice. It went well with the banana cake I made.
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Photo by Hot Chilli

Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.64 star rating.
Reviewed: Oct. 13, 2007
I was a little disappointed in this recipe- the texture was a little too runny. I expected it to be more fluffy for frosting a cake. I frosted a birthday cake and much of it ran down the sides to the bottom of the cake plate.I had to quickly refrigerate it to try to set it. I couldn't add any more powdered sugar to thicken it as I had already added the 5 cups and it was overly sweet. The flavor was good, although a little too much on the sweet side. My mother's birthday cake was not the best it could have been!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 31, 2007
I intended to use this icing for some frseh-baked cookies I made. The cookies only turned out so-so but this frosting was/is fantastic! I love the lemony- cheese cake like flavor given by the cream cheese in this recipe. I can't wait to try it on a freshly baked lemon cake!
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Photo by Jackie

Cooking Level: Beginning

Home Town: Schaumburg, Illinois, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 2, 2007
Amazing frosting! Just great on the lemon cream cupcakes (also on this site)...however, I did follow prior advise and used only 4 cups of sugar instead of the 5 & the frosting was just perfect.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: May 24, 2007
I really enjoyed this frosting on my lemon cake. I didn't have lemon zest, for the frosting so I substituted with lemon extract. It was pretty good. Next time I will definitely do it with the zest.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Apr. 2, 2007
YUMMMMM!! I thought I could get away with 4c of powdered sugar but it was too thin. So I added a 5th cup and it was perfect. I also added a few drops of yellow food color. It's beautiful and delicious.
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Photo by FairyCakesBakery.com

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Mar. 26, 2007
Spring time always makes me want something lemon! This was very good on our boxed lemon cake mix! I did not add that much sugar. My boy friend's kids love to help me cook and they enjoyed making this and eating it too! We dyed coconut pink and sprinkled it on top for a special touch! Nice idea for Easter cake.
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Cooking Level: Expert

Living In: Akron, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Mar. 5, 2007
I only used 3 cups of powdered sugar. Perfect!
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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. 21, 2007
Excellent flavor and very creamy. I did add some yellow food coloring to complete the look. It couldn't have been any better!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 17, 2007
Great recipe, taste as you add the P. Sugar so you can get it to your liking, it's pretty sweet and I love sweet frosting! If you run out of powdered sugar like me, just throw a cup of sugar/1 t of cornstarch in a blender and mix for a minute or two until it's powdery.
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Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 18, 2006
I get rave reviews every time I make this icing, it's simple yet oh so tasty. I love the fact that it's not too sweet or heavy. It actually refreshes the palate.
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