Reviewed: Feb. 20, 2009

Delicious & so simple! I made this for the Lemon Cream Cupcakes recipe on this site & they both came out perfect!! Thank you!

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Khrystyne

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Feb. 19, 2009

I too made a lemon sheet cake from a box and did not have any frosting. So I made this. I think next time I will use lemon extract instead of the Vanilla. Also, I put in some lemon zest from the yellow of the lemon before I juiced the lemon. This is great and creamy!

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HEART2HAND

Cooking Level: Intermediate

Home Town: Los Altos, California, USA

Living In: Portland, Oregon, USA

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Reviewed: Jan. 21, 2009

MMMMMM...This is so yummy and has a great texture! Thanks!

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Monic368

Cooking Level: Intermediate

Home Town: Salem, Oregon, USA

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Reviewed: Jan. 21, 2009

Great, easy recipe. Not too overwhelmingly lemony. Add more lemon juice if you want a strong lemon taste. I left out about a quarter cup of the sugar since I wanted it a little less sweet and a little thinner. Whipped with mixer to perfect consistency.

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Shannon M.

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Provo, Utah, USA

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Reviewed: Jan. 7, 2009

I tried this recipe for a box lemon cake. This is an overall perfect icing that you can use for just about any cake. Since I didn't have lemon juice or flavoring on hand, I substituted orange juice, and it came out delicious! Just enough citrus tang. Because I modify the box cake instructions (I add 1 package of lemon instant pudding and substitute orange juice for the water) the icing didn't really need any more lemon flavoring. It turned out very good! Thanks for a great icing recipe. I'm sure I will use it many times.

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Janyce

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Jan. 4, 2009

This is perfect- light and fluffy if you beat it long enough, and fresh tasting with fresh lemon juice. Was perfect on top of lemon cupcakes that weren't very lemony. I went with 2.5 tablespoons of lemon juice in the frosting, and that was bordering on too strong, so I would be careful about adding any more than that. I would add some milk to thin it out if needed, and more sugar if you need to thicken it up. If you go with cupcakes, after frosting, top them with a large-grain turbanado-style sugar for a delicious crunch that looks gorgeous! Yum!!!

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AMYINATLANTA

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Reviewed: Nov. 14, 2008

This ended up being way too sweet for our taste. I do agree that fresh lemon juice is much better for this recipe.

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AngelaW

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Reviewed: Oct. 22, 2008

This recipe was phenomenal! My younger daughter (7) made it with ease. We added an extra splash of lemon juice and then cut a lemon in half and squeezed that in the mixture and it turned out just perfect!!!!

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nikkibalithechefette

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Reviewed: Aug. 2, 2008

YUMMY! I used the juice of one freshly squeezed lemon and added yellow food coloring. I put this icing on top of some sour cream cookies and they were absolutely amazing!

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julie

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Jun. 16, 2008

This is really good icing. I add more lemon juice which gives it a kick.

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KC

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Reviewed: Jun. 13, 2008

MM, BABY. GREAT...MMM! MM, BABY

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tools1

Living In: Corona, New York, USA

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Reviewed: May 11, 2008

Very nice taste. I needed to think it out with a little extra lemon juice though it was to stiff with just the 2 tablespoons. It is tastey and perfect for the lemon cake I made. Thanks-

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: Apr. 22, 2008

This is a keeper. Sure you may have to add a little extra lemon juice or, as I did, a little milk...icing is like that..this icing is lemony and not too sweet.

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ntreez

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Reviewed: Mar. 25, 2008

Delicious! Has just the right amount of lemon flavor, it isn't too overpowering. I used fresh juice and some yellow food coloring to make it look extra lemony.

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ballerinagurl_312

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Reviewed: Mar. 20, 2008

i used 2 1/2 cups of the sugar and 3 tablespoons of lemon juice to add more lemon flavour and make it thinner as people were complaining it was too hard to spread. Ended up tasting excellent, very lemony but a little too runny. A little more confectioners sugar would have done the trick so maybe use 3 cups like the recipe says but add 3 tablespoons of lemon juice.

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*Lisa*

Cooking Level: Intermediate

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Reviewed: Feb. 12, 2008

I found it to be too sweet and too thick, so I added a bit of softened light cream cheese. I then used this to ice a lemon cake, but I feel it would be better suited as a lemon cookie or sugar cookie frosting since it is so sweet and thick.

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Jolisouci

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Rockford, Illinois, USA

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Reviewed: Feb. 2, 2008

I frosted sugar cookies with this and it was really good. I ended up adding another teaspoon of lemon juice because I didn't think the flavor was strong enough, but I still think it might have needed more.

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