103 Ratings
  • 5 Rating Star 70
  • 4 Rating Star 20
  • 3 Rating Star 10
  • 2 Rating Star 2
  • 1 Rating Star 1

Great on Lemon Drops.

Servings:
32
Max Servings:
32
Advertisement

Ingredients

Directions

  • Beat cream cheese and butter in a bowl until combined. Beat in powdered sugar and lemon juice.

    Ads will not print with your recipe
  • Beat in 2-1/4 to 2-1/2 cups more of powdered sugar till frosting is of spreading consistency. Stir in a few drops of yellow food coloring.

Nutrition Facts

72.73 calories; 0.29 g protein; 12.32 g carbohydrates; 2.69 g fat; 7.71 mg cholesterol; 20.84 mg sodium.Full Nutrition


Reviews (78)

Read All Reviews

Most helpful positive review

Anonymous
06/20/2004
5 cups of sugar is way too much! I followed other people's instructions and only put 1 and 1/2 cups of sugar in and added a bit more lemon juice and it turned out perfectly. This is sooo good and it goes great on the daffodil cake!
(77)

Most helpful critical review

Anonymous
10/28/2011
Excellent! Wouldn't change a thing! Put on top of lemon cupcakes and they were a hit.
(6)
103 Ratings
  • 5 Rating Star 70
  • 4 Rating Star 20
  • 3 Rating Star 10
  • 2 Rating Star 2
  • 1 Rating Star 1
Anonymous
06/20/2004
5 cups of sugar is way too much! I followed other people's instructions and only put 1 and 1/2 cups of sugar in and added a bit more lemon juice and it turned out perfectly. This is sooo good and it goes great on the daffodil cake!
(77)
naples34102
04/02/2009
As written only an average recipe. Too much playing around with measurements to get it to proper consistency to rate this any higher. I used only half the amount of lemon juice (and added some zest to replace lost lemon flavor) and it still was thinner than I would have liked. And as others have remarked it really is too sweet. By the time I manipulated the sugar and juice measurements and added lemon zest I really wasn't making this recipe anymore. Since I was using this to pipe on cupcakes and needed a sturdier frosting rather than add more confectioners sugar I added a couple teaspoons of meringue powder which helped. If I was to make this in the future I would still use only 1 T. of lemon juice and perhaps double the cream cheese.
(61)
zmo
12/07/2007
I made this frosting yesterday and used fresh lemon juice and no food coloring (you don't really need it the color is nice without coloring). The flavor is great except I think that it's much too sweet. If I make this again I will use less sugar.
(50)
Baricat
06/26/2008
Lovely luscious and perfectly lemony ambrosia. Applied this to the lemon drop cookie recipe on this website. The cookie was OK without the frosting but was just devine with this frosting. It's nice and tangy with the fresh lemon. Much better than using lemon extract only. The cream cheese imparts a perfectly compatible tang. Could be used to dress up a plain vanilla cake or on an orange cake. Can be used as a glaze by thinning it out a bit with drops of milk. Versatile and delicious.
(30)
JENNIFER72_00
09/24/2004
This icing is great! I used it for both lemon cupcakes and carrot muffins and it was the best part. Half of the recipe iced 12 cupcakes/muffins.
(26)
fsufan
12/31/2008
Family loved this recipe. I doubled the lemon juice and added about 2 teaspoons of lemon zest to the mix and then added enough extra powdered sugar to compensate for the extra juice. It was super lemony. I iced a lemon wedding cake that is my wife's favorite (I'll post the recipe for the cake soon).
(23)
ZombieHuntress
10/11/2010
I'm not usually a lemon person but omg this frosting is amazing and addictive. I can't keep my fingers out of the bowl! I use freshly squeezed lemon juice for the best flavor.
(20)
freisi
04/12/2010
Easy quick and delicious recipe! I did as other reviewers and used less sugar added lemon zest and a bit more lemon juice than what the recipe called for. It turned out great!
(17)
MRSPARKERII
01/31/2011
Wonderful! I added lemon zest and a tsp of vanilla. 3 cups of sugar was perfect. It iced 8 cupcakes generously.
(16)