Reviewer:

Reviewed: Apr. 1, 2010

As is, the recipe is way too sweet and the consistancy too thick. It was more like a real sugary frosting, not a lemon icing. I added the juice of 1 1/2 fresh lemons and a bit of whipping cream to thin it out. It came out perfect. But I think I could use even more lemon juice next time.

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Reviewer:

thisgurlluvs2cook

Cooking Level: Expert

Reviewed: Mar. 21, 2010

Easy to make but too sugary and not lemony enough. So, I added zest of 1 large lemon and the juice of that lemon instead of the 2 Tbsp. called for. Leave the rest of the recipe as is and spread over slightly warm, not hot, cake that has been pierced all over. It will partially sink into the cake and still ice the top, and it tastes GREAT!

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Reviewer:

RitaThinks

Reviewed: Mar. 11, 2010

Love this frosting. I don't recommend adding lemon juice to thin the texture. It loses some of the creaminess. The thickness of the recipe as written worked fine for frosting my cake .

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Reviewer:

Pam

Reviewed: Mar. 7, 2010

Good recipe. Yes, the frosting is sweet but what frosting isn't? I added a teaspoon more fresh lemon juice since I like my frosting a little more tart. I also highly recommend adding at least 2 extra tsp of whipping cream because this frosting is super dense and unspreadable. It turned out perfect for my lemon cupcakes w/those tweaks. Enjoy!

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Reviewer:

oddasiangirl

Cooking Level: Intermediate

Home Town: Killeen, Texas, USA

Living In: Woodland Hills, California, USA

Reviewed: Feb. 15, 2010

I will try using less lemon the next time it was almost a little to sour for me. Will try less and review again later.

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Reviewer:

StarStacey

Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA

Living In: Sherman Oaks, California, USA

Reviewed: Jan. 16, 2010

Oof, it started out badly when I didn't put enough lemon juice, but when I sorted it out this recipe was wonderful! I used it on the Lemon Fluff Cake and it all turned out wonderfully. Great recipe for lemony icing.

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Reviewer:

LittleMissDisaster

Cooking Level: Beginning

Home Town: Montreal, Quebec, Canada

Reviewed: Jan. 3, 2010

This recipe was too sweet for my taste. Also you must use real lemons and not lemon extract or bottled lemon juice from concentrate. I would also agree with the previous recommendation to use extra lemon juice. I used 3 tablespoons of bottled lemon juice and the juice squeezed from one small lemon, adding only half teaspoon of vanilla about quarter cup extra of the powdered sugar (make to your desired consistency). It turned out very lemony and lovely spread over a store bought lemon cake mix.

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Reviewer:

Janelle

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Reviewed: Dec. 20, 2009

This is a mild and tasty icing. I decided to make it for my Christmas gingerbread cookies because when I was a kid, my mom made real gingerbread covered in lemon sauce. It was a perfect addition to my cookies. I imagine it would be really good on lemon flavored shortbread or sugar cookies too. Yum!

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