Ingredients
*16 oz. powdered sugar
*1-8 oz. package of cream cheese (softened)
*1/2 stick of butter (softened)
*3 tbsp. lemon juice
*1 tsp. vanilla
*16 oz. container of whipped cream
*yellow food coloring
Directions
1. In a large bowl, blend together the cream cheese, butter, lemon juice, and vanilla.
2. Gradually add the powdered sugar and then the whipped cream blending everything thoroughly together.
3. Food coloring can be added to give the frosting a lovely lemon color. (About 12 drops works perfectly.)
4. For best results, refrigerate overnight before using it to frost cupcakes or a cake.
The Story Behind the Recipe
Originally this was meant to just be a lemon cream cheese frosting, but my recipe turned out very runny. After trying to thicken it up with a little more sugar and some cornstarch, it was still too runny to frost with. As a final resort, I added a container of whipped cream and...
Voila!
My kitchen mishap suddenly turned into a delicious disaster. The frosting was even tastier than before and had a wonderful creamy consistency. Thus my frosting became a yummy whipped lemon cream cheese frosting. I hope you enjoy!
Happy Eating!
YUM!!! I love lemon anything!!!
ReplyDeleteOh what a yummy save! This looks like I could just eat it all by itself! :o)
ReplyDeleteBlessings & Aloha!
I'm stopping by through Follow Me Wednesday! Please stop by if you have time...and if you do, please leave a comment so that I know you were there :o)
The texture is fabulous! I think cream cheese frosting often turns out runnier than you want. What a great idea.
ReplyDeleteSounds delicious!
ReplyDeleteSaw you on craft-o-maniac! This sounds delicious! Thanks for sharing. jenciinsideout.blogspot.com
ReplyDeletethis combines a couple of my favorite things - cream cheese frosting & lemon. Thanks for the inspiration.
ReplyDeleteSaw this on Craft-O-Maniac. I can't wait to try it. I pinned it on my Pinterest too.
ReplyDeleteI wish I was holding that spoon in my hand right now along with the entire bowl of frosting!
ReplyDeleteYum! A spoon full of frosting..mmmm. I want to eat it right off the spoon! I am your newesr follower! I would love it if you would follow back!
ReplyDeleteNow that is just down right yummy! http://caribbeanmissionarywife.blogspot.com/
ReplyDeleteYUM!!
ReplyDeleteMmm, this sounds delicious! I have to try it!!
ReplyDelete-Stephanie
www.stephmade.com
Oh wow, this looks delicious! Bookmarking to try on some cupcakes!
ReplyDeleteNew follower from the Weekend Wrap Up Party. Would appreciate it if you wouldn't mind following me back.
Suzanna
zannidify.blogspot.com
Thanks for linking up your recipes at Cast Party Wednesday. I hope you come back tomorrow and share some more of your awesome recipes!
ReplyDeleteThanks,
I hope to see you there!
When you say a 16 oz container of whipped cream, do you mean unwhipped whipping cream?
ReplyDeleteCussot,
ReplyDeleteI used a 16 oz. container of cool whip to make this. Enjoy!
Will the frosted cake need to be refrigerated when finished since it is made of cool whip?
ReplyDeleteciao Jenne..mi piace questo frosting..ma ho difficoltà a capire le vostre unità di misura...oz...once...noi abbiamo i grammi....!!!
ReplyDeleteHi Jennifer,
ReplyDeleteI couldn't quite understand how much cream cheese you used. Was that meant to be 1/8oz or 18oz? Thanks
Tania