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lemon cream cheese frosting (or, can i eat this with a spoon?)

by on May 9, 2010

to go along with the delightful lemon-ginger cupcakes, i made a frosting that was so citrus-y that i wanted to die of happiness.


grate three teaspoons lemon peel and…squeeze three tablespoons lemon juice (there is no pretty way to say that, apparently). the actual recipe called for some separation of these two, i ignored that completely, but that’s okay, it worked out in the end.

in a large bowl, beat together 2 sticks butter and 11 ounces cream cheese, along with the lemon juice and peel AND throw in 1 1/4 teaspoons vanilla. phew. y’all. that looks narsty.

slightly less narsty, though it has the weirdest flavor now. don’t worry. we have 4 3/4 cups of confectioner’s sugar to help out there.

one cup mixed in…

another. looking more frosting-like now.

three cups of powdered sugar. seriously.

and that final 1 3/4 cup. jeebus. that is a lot of confectioner’s sugar, and i still have some left, which is worrisome.

to brighten the frosting, i added a few (4…okay, fine, 6) drops of yellow food coloring to it before i frosted the cupcakes.

very summery and pretty and divinely lemony.

yeah. a lot of frosting. i went to town on these poor cupcakes. luckily, people liked them! and one friend wanted to eat the remaining frosting with a spoon, but there was none left, sadly.


the baking goddess


From → dessert

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