*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.
Deliciously sweet! I scaled the recipe down to 16 servings. Added 1 tablespoon of fresh lemon zest. Only used 2 drops of yellow food coloring to give a better yellow color. I used this recipe to fill and top the Lemon Gold Cake recipe.
i made this frosting for a boxed lemon cake mix. it was delicious! i followed the recipe exactly.. it was sweet but thats what i thought frosting was supposed to be? i couldn't quit licking the bowl it was so good. the flavors of the cream cheese and lemon go very well together. thanks for a great recipe!
EVERYBODY loved it! I used this on a fresh blackberry cake and it was perfect. I used about 3 c. sugar in all and added about a tsp of lemon zest and a dash of vanilla extract. It was easy so creamy and just the right amount for a 2 layer cake. Definitely a keeper and the flavor variations that are possible mean it will get used often.
This recipe was very very good but extremely sweet. I'm a huge icing fan so sometimes I taste it after I've made it to see if it needs anything. And this was way too sweet to eat alone. I only put in 2 cups of sugar and it was still unbelievably sweet. It was good on cupcakes however. It didn't spread that well either.
This frosting is a bit thin but that was fine for how I was using it. I poured it on a whipping cream pound cake cooked in a bundt pan. I did not have lemon zest so I added 1/2 tsp lemon kool aide. It added a nice zing for a lemon lover like me.
Rating: 1 stars
Excellent! Wouldn't change a thing! Put on top of lemon cupcakes and they were a hit.