Reviewed: Jun. 10, 2013

Made it pretty close to written, only used 4.5 cups sugar. Most frosting recipes I use have at least 3 to 3.5 cups of powdered sugar anyway. And you have to remember that 1 cup of powdered sugar is equal to about 1/2 cup of granulated, so the difference is not as significant. The extra sugar in this recipe makes it a bit sturdier so I felt that was the point of it anyway.

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jhawksrule

Reviewed: Jun. 6, 2013

sooooo AMAZING!

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Erica333

Reviewed: Jun. 1, 2013

Used a bit less than a cup of confectioners sugar.

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locejim

Reviewed: May 28, 2013

I took the advise of others and reduced the sugar. I ended up using a little over 2 cups. I say start out with 1.5 cups and go from there until you get the right amount to your liking. I found a little over 2 cups to be perfect for my tastes. The texture was perfect. I'll definitely be saving this for future usage.

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Chobette

Cooking Level: Intermediate

Home Town: Jamestown, North Dakota, USA

Reviewed: Apr. 19, 2013

i loved this recipe, only I add 2 sponne more of lemon juice and is sweet enough, I will not add nothing only maybe food yellow color to make more lemon color or green color to made like limen color, , but was all perfect. is only need be cold to use for frosting.

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gina

Reviewed: Apr. 18, 2013

A little to thick to pipe, I added a tiny bit of water as to the texture I needed. I also added a little bit of lemon extract. Everyone liked it at the church. I also added one toothpick of hello to dye frosting a very light yellow.

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debdelight

Cooking Level: Intermediate

Home Town: Mastic, New York, USA

Reviewed: Mar. 28, 2013

It was creamy and easy to make. The lemon and the cream cheese paired well. I recommend this recipe.

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CorynCakes

Cooking Level: Beginning

Reviewed: Mar. 26, 2013

Delicious! I did put less sugar in it and more lemon juice but I loved the consistency and the taste was so lemony and creamy. I it was very good!

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Donica

Cooking Level: Intermediate

Living In: Rockford, Illinois, USA

Reviewed: Mar. 10, 2013

I can definitely see how people got a glaze consistency when making this frosting, because that's what happened when I made it! Some reviewers mentioned that they had to use an extra tablespoon of lemon juice, and a cup or two less of sugar because it wasn't thin enough, but that was not the case at all for me. Maybe I should have tightly packed the sugar when I was measuring it? I don't know! It is super yummy, though -- a perfect combination of sweet and tart -- it's just a little too runny for my cupcakes. I'm hoping that some time in the refrigerator will stiffen it up!

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Kacie

Reviewed: Jan. 21, 2013

This frosting was so amazing. I loved it so much. Made a lemon layered cake for my daughters birthday and used this. I did add a little more lemon zest..but was a big hit. Yummy!!!

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