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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Reviewer:

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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Reviewer:

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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Reviewer:

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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Reviewer:

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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Reviewer:

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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Reviewer:

reachkimo

Cooking Level: Expert

Home Town: Carmichael, California, USA

Reviewed: Jan. 17, 2013

This frosting is YUMMY! Like another user, I didn't use anywhere NEAR that amount of sugar; super yummy anyway!

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Reviewer:

FluffySama

Cooking Level: Beginning

Reviewed: Dec. 31, 2012

This recipe was great for my lemon cake ... I used somewhere between 4 and 5 cups of powdered sugar. and of course it did need more lemon juice .. used a small bit of heavy cream for extra liquid .. I think everyone would make some sort of adjustments for the spreading consistency ... whipped it up on high speed and was light and fluffy.

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Reviewer:

tigerlady

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

Reviewed: Dec. 29, 2012

This is a great recipe; however, I used only about 2 1/2 cups of sugar, and it turned out very good. The frosting was very spreadable. I also added some lemon extract to up the lemon flavor.

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Reviewer:

Nicole42

Cooking Level: Expert

Living In: Dallas, Texas, USA

Reviewed: Oct. 21, 2012

This turned out really nice and fluffy. I used two cups of sugar of it was enough and added a little more lemon juice and rind. The key is the use myer lemons which gives it a nice fragrance which helps to decrease the amount of acidity. I used it on a carrot cake recipe.

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