Lemon Cream Cheese Frosting?!
Does anyone have good recipe that is fairly easy? Thanks.
Answers: I have lemon cake mix and I want to make a lemon frosting. I have two lemons, 1 8oz. pkg of cream cheese already at room temp. Powdered Sugar, etc...
Does anyone have good recipe that is fairly easy? Thanks.
Here are some I found online:
Lemon Cream Cheese Frosting.
Servings: Makes about 4 1/2 cups.
http://www.epicurious.com/recipes/food/v...
Ingredients:
2 8-ounce packages cream cheese, room temperature
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
4 cups powdered sugar
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
Preparation:
Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy. Gradually beat in powdered sugar. Beat in lemon peel and vanilla. Cover and refrigerate until just firm enough to spread, about 30 minutes.
Lemon Cream Cheese Frosting
From Diana Rattray, http://southernfood.about.com/od/icingre...
Your Guide to Southern U.S. Cuisine
Use this frosting to frost and fill a layer cake or frost a Bundt cake.
INGREDIENTS:
4 ounces cream cheese, softened
4 ounces butter, softened
3 1/2 cups powdered sugar
2 tablespoons fresh lemon juice
1 to 2 teaspoons finely chopped lemon zest
PREPARATION:
Combine all ingredients; beat until fluffy.
This recipe makes enough to frost and fill a layer cake or frost a tube or bundt cake.
Lemon Cream Cheese Frosting
http://allrecipes.com/Recipe/Lemon-Cream...
INGREDIENTS
1 (8 ounce) package cream cheese, softened
1/4 cup butter
2 tablespoons lemon juice
2 teaspoons lemon zest
1 teaspoon vanilla extract
5 cups confectioners' sugar
DIRECTIONS
Beat cream cheese, butter, lemon juice, lemon rind, and vanilla together until smooth and fluffy. Add confectioners' sugar in 2 additions. Beat until creamy. Add more icing sugar or juice as needed for easy spreading. Makes about 3 2/3 cups.
Ingredients
1 8-ounce packages cream cheese, room temperature
1/2 cup unsalted butter, room temperature
2 cups powdered sugar
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy. Gradually beat in powdered sugar. Beat in lemon peel and vanilla. Cover and refrigerate until just firm enough to spread, about 30 minutes.
Honestly, to me it sounds too lemony. I would balance the lemon cake with a butter or cream cheese frosting. If you really want the lemon frosting all you do is whip the cream cheese, sugar, milk, butter, vanilla, lemon juice together until smooth and creamy. Be sure to store the finished cake in the refrigerator otherwise the frosting will spoil.