Special 7 year old, and so I did the unthinkableĪnd bought one of the most disgusting products We're very allergic toĭairy, but had to make a birthday cake for a I made this with Tofutti (I know, disgusting) andĬoconut Oil, softened.

How much sugar I added because it probably We love lemon, and I don't even want to know Yum!ĭelicious IF you add lemon juice and extra It keeps the frosting from becoming to rich, and you can't even taste the flour :) A trick I learned from my grandma who used to make wedding cakes, and I use it all the time with butter cream and cream cheese frosting.Ĭovered 24 red velvet cupcakes with a little extra to spare. I found that it wasn't very lemony with just the lemon zest, but adding lemon juice would have made it too runny, so I used lemon extract to give it a stronger flavor.Īlso, to make it stiffer without making it too gritty/sugary I used a little bit of flour on top of the amount of sugar. It worked great! Definitely going to make this again. I like a little more lemon than was called for, so I used the zest of a whole lemon as well as a small splash of lemon extract. Great recipe! Very quick and easy (with an electric mixer) and has a great texture. I've tried extra powdered sugar and refrigerating the frosting for at least half an hour but it hasn't helped much.

Because of this, I think the cream cheese that you use has a lot to do with how it holds up. Its a nightmare! The members mark cream cheese was thicker and I never had a problem with it sliding off the cake, while the philly cream cheese just slides all over the place. For a long time now I have been using members mark cream cheese (from sams) but lately my sams club have not had that available and I have been forced to use Philadelphia cream cheese. I agree with the reviews that mention that this frosting can be sloppy. I have used this recipe many times over to frost blueberry lemon cakes.

Lemon cream cheese frosting