Recipe by Janelle Williams Hawthorne
"This frosting goes great on lemon cake, 7-up® cake, or lemon cookies."
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butter, room temperature
1 (8 ounce) package
cream cheese, room temperature
sifted confectioners' sugar
I use the juice from a can of crushed pineapple then I add some of the crushed pineapple. This makes a wonderful textured frosting that EVERYONE will love! I've used this recipe for years but this is the first time seeing it on Allrecipes.
Pretty good but very runny. The pineapple is subtle in this recipe. I would use it as a glaze (maybe a Jamaica Cake?) but definitely would not try to frost cupcakes with it again.
I made a 13 x 9 cake & knew as written it would be too much frosting, so halved it. it came out nicely, a bit thicker than a glaze, but not one that could be swirled either. Which was fine w/me. The only change I did was add a few drops of lemon extract to "brighten" the flavor. I used it on a carrot cake, to which I had added crushed pineapple. Very tasty together.
I added the lemon extract, Candy Lady, thanks for adding that to the reviews (I was going to do that anyway, lol). I frosted the top of a lemon pound cake and it was awesome. I like the consistency of this frosting, it doesn't run yet it is firm enough for spreading. I will definitely use this again with and without the pineapple juice. In my opinion it's the right amount of each ingredient, for what I was looking for of course. Thanks Candy Lady, after searching hours for a frosting I finally found something right for me.
Oh good lord, yes! Make sure you sift! And decorate with tidbits!
I forgot to add the 1 tsp lemon extract to this frosting
Very easy to make and very tasty. I used this on a pineapple cake (box).
Yummy! Doubled the pineapple juice! Very faint flavor!
* Percent Daily Values are based on a 2,000 calorie diet.
Pineapple Cream Cheese Frosting
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories from Fat: 48
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