Reviewed: Apr. 28, 2012

Excellent. Easy and wow does it taste great.

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Reviewer:

COOZ

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Cooking Level: Beginning

Living In: Southington, Connecticut, USA

Reviewed: Apr. 8, 2012

This is fabulous. I think 5 cups of sugar would be a little too sweet for most people, but it does need a fair amount to be thick enough to pipe. I added all the confectioner's sugar I had which was about 2.5 cups I think, and it was fine on sweetness but not quite the thickness I wanted. It wasn't runny, so if you wanted a spreadable frosting it would be ok, but I wanted to pipe. It would have needed at least 3-4 cups of sugar to hold its shape properly but in terms of taste you can't really go wrong, add to your liking. All that to say, very delicious! I used it on vanilla cupcakes with a raspberry whipped cream filling.

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Reviewer:

Alex

Cooking Level: Intermediate

Home Town: Kanata, Ontario, Canada

Living In: Ottawa, Ontario, Canada

Reviewed: Mar. 20, 2012

Good basic recipe, but I cut the sugar in half, increased the cream cheese and butter, and upped the lemon juice and zest. Would have been nauseatingly sweet otherwise. I used the recipe here as a starting point but then ended up changing it a lot to get a nice, tart, cream cheese frosting.

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Reviewer:

charlottesometimes

Reviewed: Mar. 10, 2012

Only used 1 cup sugar and consistency still turned out fine. Not too sweet and you get more of the lemon flavor. There is enough to frost 12 cupcakes. Will be my go-to lemon flavored frosting from now on.

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Reviewer:

jeannie

Living In: San Diego, California, USA

Reviewed: Jan. 19, 2012

Taste was excellent, but mine was runny. Not firm to hold up on a cupcake. Recipe needs meringue powder to help with structure.

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Reviewer:

Shannon

Cooking Level: Expert

Home Town: Rolling Meadows, Illinois, USA

Living In: South Elgin, Illinois, USA

Reviewed: Dec. 30, 2011

Wow! I had a lemon cake mix and was looking for a lemon cream cheese frosting - and boy did I pick the right one to try! I followed the recipe exactly and it is perfect! It has the perfect balance of sweet and tart. Now I'm trying to come up with other things I can use it on -like mini baked donuts, cookies, my fingers. ;) Thank you for this wonderful recipe!

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Reviewer:

DOXIERAE

Cooking Level: Intermediate

Reviewed: Dec. 12, 2011

LOVED this flavor. The basics are there...I simply adjusted to my palate. I added 1 Tbs. more of lemon juice and 1/2 tsp. of more zest. Took the powdered sugar down by 11/2 cups and it was perfect for not only cake (even a lemon cake at that) but also Christmas sugar cookies that I felt needed a zip! :) It's a frosting I will use over and over again to add a zing to all my cake and cookie flavors.

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Reviewer:

syentes

Reviewed: Oct. 12, 2011

very good! i had lemons and cream cheese to use up so i made a boxed lemon cake mix and used this frosting. excellent! i love lemon anything ;)

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Reviewer:

la belle vie

Cooking Level: Intermediate

Living In: Sneads Ferry, North Carolina, USA

Reviewed: Sep. 14, 2011

This was good but not enough lemon flavour for me. I swapped the vanilla extract for lemon and it was perfect! I also think that amount of icing sugar is off...I used 4 cups and might even reduce it to 3 1/2 next time.

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