Great on Lemon Drops.

Recipe Summary

Servings:
32
Yield:
4 cups
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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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

73 calories; protein 0.3g 1% DV; carbohydrates 12.3g 4% DV; fat 2.7g 4% DV; cholesterol 7.7mg 3% DV; sodium 20.8mg 1% DV. Full Nutrition

Reviews (84)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/21/2004
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! Read More
(79)

Most helpful critical review

Rating: 3 stars
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. Read More
(63)
110 Ratings
  • 5 star values: 76
  • 4 star values: 20
  • 3 star values: 11
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
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! Read More
(79)
Rating: 3 stars
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. Read More
(63)
Rating: 3 stars
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. Read More
(50)
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Rating: 5 stars
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. Read More
(30)
Rating: 5 stars
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. Read More
(26)
Rating: 5 stars
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). Read More
(23)
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Rating: 5 stars
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. Read More
(20)
Rating: 5 stars
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! Read More
(17)
Rating: 5 stars
10/01/2008
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. Read More
(16)