Reviewer:

lala7919

Home Town: Marlborough, Massachusetts, USA

Reviewed: Jun. 3, 2012

Good recipe for something just a little different. Nice hint of flavor.

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1 user found this review helpful

Reviewer:

ccofer

Cooking Level: Intermediate

Reviewed: Jun. 2, 2012

Nice icing, very soft and spreadable...be careful!! Will spread more then expected if you don't watch it. I used this recipe to top lemon lime cupcakes. made a nice touch. Now will make this on some other cakes too.

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3 users found this review helpful

Reviewer:

mis7up

Cooking Level: Intermediate

Home Town: Burkburnett, Texas, USA

Living In: Cave Junction, Oregon, USA

Reviewed: May 25, 2012

For every pineapple lover out there.....this is THE recipe. However, I did only add 2 C. powdered sugar along with 1/2 a can crushed pineapple (drained) and about 2-3 TBS. of the juice. This is THE BEST EVER and I could have gotten a spoon and just pigged out! Even better? Coconut all over the cake....TRULY tropical. THANKS for this simple yet so, so yummy recipe. **by the way mine went on a smaller baked yellow cake with pineapple juice substituted for the water called for**

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Reviewer:

LOPIEKITTY

Cooking Level: Expert

Home Town: Waterford, Michigan, USA

Living In: Port Huron, Michigan, USA

Reviewed: Mar. 25, 2012

Excellent!! Didn't have lemon extract, so I used lemon juice instead, and it seems fine. Makes a LOT of frosting, more than enough for a 9in layer cake.

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1 user found this review helpful

Reviewer:

Christine

Reviewed: Mar. 19, 2012

This icing was so easy and quick to make. I didn't need the entire recipe as I just wanted to more or less drizzle on the Bundt cake. So I halved the recipe but added the entire 8 oz of Cream Cheese. I wanted a cream cheesy taste and I also added 4 TBLSP of Lemon Juice to cut back on the sweetness as I didn't have Lemon Extract on hand. It was the right consistency for drizzling, not too thin and not too thick and after I drizzled it on the cake, I added some crushed pineapple to give it some color. The flavor was just wonderful, not too sweet and not too pineappley.By the way, the cake itself, was Carrot Cake IV submitted by Cookie and the cake was superb also. I will use this frosting again.l

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4 users found this review helpful

Reviewer:

PATTY456

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

Living In: Kissimmee, Florida, USA

Reviewed: Feb. 2, 2012

I reduced the pineapple juice by about a tablespoon and added some pineapple puree. I made pineapple cupcakes with this frosting and a marichino cherry on top. It gave it a very "classic cupcake" look and tasted delicious. I made 24 of them and they were gone a day later. My family and friends gave so many compliments! Thanks for the recipe! I will be using it again! :)

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1 user found this review helpful

Reviewer:

hey its alyssa

Reviewed: Nov. 27, 2011

This frosting was perfect. It was not runny nor was it too thick. Tasted really good. Daughters loves it!!!!!!

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Reviewer:

edithm

Reviewed: Oct. 29, 2011

I love this idea, I have used freeze dried fruit to flavor frostings with as well, it would add a lot more flavor than juice, and not thin the frosting as much...freeze dried strawberries is my fav.

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2 users found this review helpful