Lemon-Cream Cheese Frosting

in Diana's Recipe Book

Average Rating:

(total ratings: 1)

Servings: Makes 3 cups frosting

Ingredients:

1/2 cup (1 stick/4 oz./113g) butter, softened
8 oz. cream cheese, softened
4 cups confectioners' sugar
4 1/2 tsp. lemon juice
Few drops yellow food coloring (optional)

Instructions:
Beat butter and cream cheese in large bowl with electric mixer on medium speed until well blended. Add sugar gradually, beating after each addition until light and fluffy. Blend in lemon juice. If desired, add food coloring; beat until evenly tinted.

Makes 3 cups frosting, or will make enough to frost 24 cupcakes (using 2 tbsp. frosting for each cupcake).

Date: May 7, 2007

Reviews

Reviewer: Maria
Rating:

Review:
Wow! Did these pack a punch! I frosted lemon cream cupcakes from the guest recipes on this site. I may have went a little overboard on the lemon juice. I tried to adjust the taste and consistency with a little milk and more powdered sugar. What I ended up with was thick and creamy and tart frosting. But hey, I guess that's what I should expect after not having accurately measured out the fresh lemon juice :D The kids went wild over the frosting. I guess they enjoyed the tartness, but it was a little too tangy for my taste. I'll have to cut down on the lemon next time around, but I'll definitely make this again!

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