I tried a recipe for frosting at first, but then just made this frosting.

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Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
24
Yield:
24 servings
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat confectioners' sugar, butter, and milk together in a bowl until desired consistency is reached. Add vanilla extract and beat until smooth. Add lemon juice and lemon zest; beat until smooth and thick.

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Nutrition Facts

138 calories; protein 0.2g 1% DV; carbohydrates 21.3g 7% DV; fat 5.9g 9% DV; cholesterol 15.7mg 5% DV; sodium 43.3mg 2% DV. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/23/2015
I dare you not to eat all of this directly out of the bowl. Make the whole portion because half will only make it to your cake! It is a light and fresh accent to your pastry; not too sweet and not too tart. I was weary about the butter giving it too much butter flavour, but it doesn't. No one particular flavour overpowers this. I suggest adding the milk at the end of your mixing little-by-little as you need to judge the consistency you want. If you want a glaze, then add more milk, if you want a frosting then add less. The amount of lemon is right on. Thank you Dwight E for the recipe. Read More
(4)

Most helpful critical review

Rating: 1 stars
03/10/2019
This is not a frosting it’s a glaze. I made it because it was supposed to be a frosting. Extremely disappointed Read More
(1)
13 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
03/23/2015
I dare you not to eat all of this directly out of the bowl. Make the whole portion because half will only make it to your cake! It is a light and fresh accent to your pastry; not too sweet and not too tart. I was weary about the butter giving it too much butter flavour, but it doesn't. No one particular flavour overpowers this. I suggest adding the milk at the end of your mixing little-by-little as you need to judge the consistency you want. If you want a glaze, then add more milk, if you want a frosting then add less. The amount of lemon is right on. Thank you Dwight E for the recipe. Read More
(4)
Rating: 1 stars
03/10/2019
This is not a frosting it’s a glaze. I made it because it was supposed to be a frosting. Extremely disappointed Read More
(1)
Rating: 4 stars
04/03/2018
Tastes amazing but the texture was kind of strange. I recommend adding toasted coconut to the frosting to make it taste one level up. YUM! Read More
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Rating: 5 stars
09/14/2018
frosting very good will make it again. thanks Read More
Rating: 4 stars
08/05/2015
Love this recipe but for me it was too much frosting. I am doing 2 pound cakes. Read More
Rating: 2 stars
03/31/2020
Good flavor but not “frosting” because it is very runny. More of a glaze. I tried adding more sugar to thicken it and the consistency just wont go on a cake. Pour it over a bunt, fine, but not thick fluffy frosting which is what I wanted. Read More
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Rating: 3 stars
07/31/2018
1/2 c milk is too much. It turned out very runny. I would add 1/4 c to start and adjust from there as needed. Turned out to be more of a glaze which would have worked well say on angel food cake... Read More
Rating: 5 stars
02/20/2016
A bit sweet for me I will use less powdered sugar next time and reduce milk accordingly. I love lemon and this hit the spot. Read More
Rating: 3 stars
04/11/2020
As others have said, it is very runny - like a cream soup if you follow the directions. I think it might be the vanilla and lemon that could be the problem. I think they should be teaspoons, not tablespoons. Read More