*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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.
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.
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.
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).