Lemon frosting from Baking by Flavor: A Collection of Over 250 Luscious Desserts Arranged by Flavor--From Chocolate and Vanilla to Lemon and Buttercrunch (page 416) by Lisa Yockelson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on September 22, 2019

    This frosting had a good, strong lemon flavor, but the texture was thin to the point that the frosting did not hold its shape well on the cake and oozed. Perhaps there's an error in the recipe as printed? Since the flavor was really nice, I tweaked the recipe to firm up the texture by substituting 8 oz cream cheese for the 3 tbsp of heavy cream specified in the recipe. The tang of the cream cheese complements the lemon flavors well and its density gives a good structure to the frosting. I haven't experimented enough yet to figure out if less cream cheese would also do the trick.

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