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 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
Today is Labor Day, and where we are in New Jersey, the rain is coming down in sheets:( Not the best way to bid farewell to summer; but we moved the party indoors:) My sister, sister-in-law, future sister-in-law, and mother are all gathered around the computer, posting lots of recipes, eating (of course!), and enjoying the inevitable "girl talk." All of our men are out on a "food run," and the kids are napping (yay!). But anyway, my sister came over with lemon cupcakes frosted with this sensational frosting (she had to wrap the platter in foil so her husband couldn't grab any away without her knowing!); and the girls are doing quite a job on them now! And don't worry, we've seized control and hid the cupcakes from the men:)!
Provided by JamesDeansGirl
Categories Dessert
Time 8m
Yield 2 cups, about
Number Of Ingredients 5
Steps:
- In a large bowl, cream together all ingredients until thick, smooth, and spreadable; use immediately.
- Store frosted goods covered in the refrigerator; bring to room temperature before serving.
LEMON RASPBERRY CAKE WITH LEMON CREAM CHEESE FROSTING
Provided by Valerie Bertinelli
Categories dessert
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter two 9-inch cake pans, then line the bottoms with parchment paper and butter the paper.
- Combine the butter, granulated sugar, oil, lemon zest and vanilla together in a large bowl. Beat with an electric mixer until light and fluffy. Beat the eggs in, one at a time. Beat in the lemon juice.
- Whisk the flour, baking powder and salt together in a bowl.
- Add the flour mixture to the butter mixture in 3 batches, alternating with the milk and beginning and ending with the flour.
- Divide the batter evenly between the two prepared cake pans. Bake in the center of the oven until a wooden pick inserted in the center comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then run a thin knife around the edges of the pans and invert onto racks to cool completely.
- For the frosting and filling: Beat the butter, cream cheese, lemon zest and juice and vanilla together in a large bowl with an electric mixer until very smooth. Add the confectioners' sugar and beat until incorporated and smooth. Separate 1 cup of the frosting to a bowl. Mix the jam into the cup of frosting.
- Spread the raspberry frosting on top of one cake layer. Arrange most of the raspberries on top (reserve 7 or 8 for the top of the cake). Carefully put the second cake layer on top. Take about 1 cup of the remaining plain frosting and use it to cover the entire cake in a thin, even layer (it is okay if it looks messy). Refrigerate the cake until the frosting is firm, about 20 minutes. Use the remaining frosting to evenly cover the cake. Mound the remaining raspberries in the center and serve.
LEMON CREAM CHEESE ICING
Make and share this Lemon Cream Cheese Icing recipe from Food.com.
Provided by swissms
Categories Dessert
Time 10m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 6
Steps:
- Blend sugar, cream cheese, lemon juice, lemon zest and vanilla in processor, using on/off turns.
- Blend in enough cream to form thick but pourable icing.
Nutrition Facts : Calories 108.6, Fat 6.5, SaturatedFat 4, Cholesterol 21.9, Sodium 34.5, Carbohydrate 12, Sugar 11.2, Protein 1
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 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.
LEMON-CREAM CHEESE FROSTING
Our luscious, fluffy Lemon-Cream Cheese Frosting is super easy and just the right topping for your spring treats.
Provided by My Food and Family
Categories Recipes
Time 5m
Yield 24 servings, 2 Tbsp. each
Number Of Ingredients 4
Steps:
- Beat all ingredients except sugar in large bowl with mixer until blended.
- Add sugar gradually, mixing well after each addition.
Nutrition Facts : Calories 120, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 50 mg, Carbohydrate 19 g, Fiber 0 g, Sugar 18 g, Protein 1 g
CREAM CHEESE FROSTING
Whip up this easy cream cheese frosting for icing classic bakes like carrot cake, cinnamon buns, chocolate cake or cupcakes
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 15m
Yield Will cover a 18cm cake (approx 8 people)
Number Of Ingredients 4
Steps:
- Beat the softened butter to a soft and even consistency. Add the orange juice, if using, then the icing sugar. Cream until you have a smooth, soft buttercream consistency.
- Add the cream cheese and work it in - don't beat it in, just slowly mix with a wooden spoon. Depending on how soft the mixture is, you may want to put it in the fridge for 10 mins at this point. If it's runny, it will firm up again. It should be spreadable and not run off the cake.
Nutrition Facts : Calories 206 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Protein 1 grams protein, Sodium 0.4 milligram of sodium
LEMON BUTTERCREAM FROSTING
The secret to perfecting every dessert you make this season? This homemade lemon buttercream frosting. Layer cakes, cookies, cupcakes-you name it, chances are it's going to taste better with a little bit of this citrusy frosting on top. The best part is that it's super easy to make, and you only need four ingredients to get started. Just mix together butter, powdered sugar, lemon juice and grated lemon peel for an ultra-creamy, tart and tangy, best-you-ever-had lemon buttercream frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 12
Number Of Ingredients 4
Steps:
- Beat butter, lemon peel and lemon juice in medium bowl with electric mixer on medium speed 30 seconds. Gradually beat in powdered sugar. Beat 2 to minutes longer or until light and fluffy.
Nutrition Facts : ServingSize 1 Serving
EASY LEMON LAYER CAKE
Indulge in a slice of lemon cake for afternoon tea. With lovely light sponge layers, a citrus zing offsets the rich and creamy soft cheese icing
Provided by Liberty Mendez
Categories Dessert
Time 1h25m
Number Of Ingredients 14
Steps:
- Heat the oven to 180C/160C fan/gas 4 and line the base of two 20cm sandwich tins with baking parchment. Beat the butter and sugar together for 3 mins using an electric whisk until smooth and fluffy. Add the eggs, one at a time, beating well between each addition and scraping down the sides of the bowl. Fold in the flour and baking powder until well incorporated, then fold in the yogurt, vanilla and lemon zest. Divide between the tins and bake for 30-35 mins until golden and a skewer inserted into the middles comes out clean.
- Meanwhile, make the drizzle. Tip the sugar, lemon juice and 100ml water into a small pan set over a medium heat and stir until dissolved. Add the lemon zest, bring to the boil and simmer for 2-3 mins until the zest has softened and the liquid is syrupy. Remove the zest to a sheet of baking parchment using a slotted spoon, and remove the syrup from the heat.
- Leave the sponges to cool for 10 mins in the tins, then pour over the warm drizzle. Leave to cool completely.
- For the icing, beat the butter and icing sugar together using an electric whisk for 4-5 mins until smooth, scraping down the sides of the bowl as you go. Add the vanilla and soft cheese and beat for 4 mins more until thick and creamy. Don't worry if it doesn't look thick at first - it will loosen, then thicken again as you beat it.
- Remove the cooled sponges from the tins. Spoon the icing into a piping bag fitted with a star nozzle. Put one sponge on a cake stand or serving plate, and pipe just under half the icing around the edge using a circular motion for a wavy effect. Pipe a little more icing over the empty middle (this doesn't need to be neat) and smooth with the back of a spoon. Chill for 45 mins-1 hr until set. Top with the second sponge, then pipe eight blobs of icing around the edge at regular intervals, leaving a gap between each. Spoon the candied lemon zest into each gap, then serve.
Nutrition Facts : Calories 690 calories, Fat 41 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 55 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
VANILLA SHEET CAKE WITH LEMON CREAM-CHEESE FROSTING
This timeless frosted vanilla cake is finished with lemon zest tossed in granulated sugar for a sweet, citrusy crunch. It's topped with the perfect lemon cream-cheese frosting for a delightful dessert.
Provided by Martha Stewart
Categories Cake Recipes
Time 1h
Yield Serves 12 to 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Lightly butter a 9-by-13-inch baking pan; dust with flour. Whisk together flour, baking powder, baking soda, and salt.
- Beat butter with 1 cup sugar on medium speed in a mixer fitted with the paddle attachment until light and fluffy, 5 minutes. Add eggs, one at a time, beating until combined after each addition and scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low and add flour mixture in two batches, alternating with buttermilk and beginning and ending with flour.
- Transfer batter to prepared pan, smoothing top with an offset spatula. Bake, rotating pan halfway through, until cake is golden and puffed and a tester inserted in center comes out clean, 22 to 25 minutes. Let cake cool completely in pan on a wire rack.
- Combine lemon zest and remaining 1 teaspoon sugar. Use an offset spatula to spread cake with frosting. Sprinkle with lemon sugar. Serve, with blueberries.
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.
PHILADELPHIA CREAM CHEESE FROSTING
Looking for a classic cream cheese frosting? Our 10-minute PHILADELPHIA Cream Cheese Frosting might be better than Mom used to make. We won't tell.
Provided by Kraft Heinz
Yield 20 servings, 2 Tbsp. each
Number Of Ingredients 4
Steps:
- Beat cream cheese, butter and vanilla in large bowl with mixer until blended.
- Add sugar gradually, beating after each addition until blended.
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.
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