TANGY LEMON CREAM CHEESE FROSTING
Great on Lemon Drops.
Provided by Amanda Howell
Categories Desserts Frostings and Icings Lemon
Yield 32
Number Of Ingredients 6
Steps:
- Beat cream cheese and butter in a bowl until combined. Beat in powdered sugar and lemon juice.
- 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 : Calories 72.7 calories, Carbohydrate 12.3 g, Cholesterol 7.7 mg, Fat 2.7 g, Protein 0.3 g, SaturatedFat 1.7 g, Sodium 20.8 mg, Sugar 12 g
LEMON BARS WITH CREAM CHEESE FROSTING
I won a baking contest at Purdue University with this recipe for lemon bars with cream cheese frosting. I think you'll love the dreamy topping. -Michael Hunter, Fort Wayne, Indiana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and extract. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in lemon zest., Spread into a greased 13x9-in. baking pan. Bake at 350° for 18-22 minutes or until center is set and edges are golden brown. Cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in confectioners' sugar, lemon juice and zest. Frost top and cut into bars. Store in the refrigerator.
Nutrition Facts : Calories 243 calories, Fat 11g fat (7g saturated fat), Cholesterol 59mg cholesterol, Sodium 145mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 0 fiber), Protein 2g protein.
VEGAN FROSTING
This vegan cream cheese frosting is just as creamy, sweet, and tangy as the classic kind, but it's totally dairy-free! Slather it on my pumpkin bars, carrot cake, or vegan carrot cake, or any treat you like.
Provided by Jeanine Donofrio
Categories Dessert
Number Of Ingredients 4
Steps:
- In a large bowl, beat the cream cheese and butter with an electric mixer until smooth.
- Add the vanilla and powdered sugar and mix until smooth. If you prefer a stiffer frosting, beat in additional powdered sugar, 1 tablespoon at a time, until it reaches your desired consistency.
LEMON CAKE WITH LEMON CREAM CHEESE FROSTING
I LOVE lemon!! So I decided to make a lemon cake out of the box and add my own ingredient's to the recipe, I love cold cake and this one tops my list during the summer time! I do plan to start making my own cake from scratch, this is a promise I have made myself to start doing this year, I hope to start making all my cakes from...
Provided by Elizabeth Lancaster
Categories Fruit Desserts
Time 50m
Number Of Ingredients 14
Steps:
- 1. Pre-heat oven to 350* Grease two 9 in cake pans and set aside. Make cake according to package directions, I add 1 tsp. of vanilla and 2tsp. of pure lemon juice
- 2. Bake for 25 to 30 minutes or until a wooden toothpick comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans. Cool thoroughly on wire racks
- 3. While cakes are cooling, Make your Cream cheese frosting, shred lemon peel and set aside. (Save some lemon zest for a garnish if you please) In a medium mixing bowl combine cream cheese(room temp), butter and vanilla and lemon juice, beat with electric mixer on low to medium speed until light and fluffy. Slowly add powdered sugar, beat well. Stir in the lemon peel.
- 4. place one cake on a plate or cake stand, and spread 1/3 of frosting on cake, place other cake round on top of the frosted cake, and spread the rest of the frosting on the cake, and its sides, sprinkle lemon zest on top of the cake as a garnish if you would like a little extra pretty!! (totally optional) Place in Fridge for at least 2 hours and slice and serve cold, Enjoy!
(LEMON CURD) LEMON CHEESE FILLING AND ICING
My mother made the best layer cake with the Lemon Curd,filling and icing. I asked her once why she called it lemon cheese as it has no cheese in it. She replied that when you boil it (as it thickens) that it resembles cheese because of the holes that appear while it cooks. She used all yolks -no whites. I like the lightness...
Provided by Pat Morris
Categories Other Sauces
Time 15m
Number Of Ingredients 5
Steps:
- 1. In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs and sugar until well blended.
- 2. Then add the and lemon juice and blend with the sugar/egg mixture.
- 3. Cook; stirring constantly (to prevent it from curdling) until the mixture becomes thick. It will be the consistency of sour cream -or as Mama stated, until it looks yellow-orange and has holes like Swiss cheese. This will take approximately 10 minutes.
- 4. Remove from heat and immediately pour through a fine strainer to remove any lumps (If you only simmer it and stir constantly, you many not have lumps.).
- 5. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools.
- 6. Cover immediately (so a skin doesn't form). While still warm, spread filling between 4 layers of cake; Pour filling over top of cake and let it go down the sides of cake (Or you can use a different icing from the filling).
- 7. Use right away or refrigerate for up to a week. I am having this spooned over some fresh berries tomorrow night. Yummy!!
- 8. NOTE 1: ** ALWAYS USE FRESH LEMON JUICE - do not use the bottled lemon juice.NOTE 1:
- 9. NOTE 2: I find that removing the stringy white substance (that balances the yolk within the albumin) and whisking the eggs and sugar - BEFORE adding the lemon juice helps to attain a smooth consistency that usually eliminates lumps from forming -no lumps = no straining.
- 10. NOTE 3: You can store it in a air-tight jar in the refrigerator for up to 1 week (If you don't want to use it right away.) OR if you are good at canning, you can prepare it in canning jars and have the treat on hand all the time -also makes great gifts!
- 11. USING ONLY YOLKS: As I mentioned above, Mother used only yolks -this made for a darker yellowy-orange result. And the "holes" were more visible when cooking. I like it with and without the egg whites -but it is lighter (color and consistency) using both the yolks and whites. If you want to try it with just the yolks, use 6 large yolks.
LEMON CREAM CHEESE FROSTING
This fuss-free cream-cheese frosting is ideal for those who like their sweets not too sweet.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 15m
Yield Makes about 5 cups
Number Of Ingredients 4
Steps:
- Beat cream cheese, butter and sugar until smooth, about 5 minutes. Beat in lemon zest and juice. Refrigerate in an airtight container up to 3 days. Stir until smooth before using.
LEMON CREAM CHEESE FROSTING
Great flavor and so creamy. Great on Daffodil cake.
Provided by Carol
Categories Desserts Frostings and Icings Lemon
Yield 15
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 236.3 calories, Carbohydrate 40.5 g, Cholesterol 24.6 mg, Fat 8.3 g, Protein 1.2 g, SaturatedFat 5.2 g, Sodium 66.5 mg, Sugar 39.3 g
LEMON CREAM CHEESE ICING
Categories Milk/Cream Citrus Dessert No-Cook Quick & Easy Cream Cheese Lemon Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- Also delicious over pound cake. Blend sugar, cream cheese, lemon juice, lemon peel and vanilla in processor, using on/off turns. Blend in enough cream to form thick but pourable icing.
LEMON CREAM CHEESE FROSTING
Provided by Phyllis A. Jones-Rubenstein
Categories Dessert No-Cook Quick & Easy Cream Cheese Lemon Bon Appétit New Mexico
Yield Makes 4 3/4 cups
Number Of Ingredients 5
Steps:
- Using electric mixer, beat cream cheese and curd in large bowl until smooth. Add remaining ingredients and beat until well blended, about 2 minutes.
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