297 cream lemon frosting Recipes

lemon cake mix, butter, eggs, divided, lemon frosting, canned, cream cheese

cream cheese, softened, butter, lemon juice, lemon zest, vanilla extract, sugar

cream cheese, softened, butter, softened, lemon juice, grated lemon , rind of, powdered sugar

cream cheese, at room temperature, sugar, zest of 1 lemon, grated, fresh lemon juice

cream cheese, powdered sugar, lemon , zest of, fresh lemon juice

cream cheese, room temperature, unsalted butter, room temperature, powdered sugar, grated lemon peel, vanilla extract

style fat-free cream cheese, chilled, butter or stick margarine, softened, grated lemon rind, vanilla extract, powdered sugar

cake flour, baking powder, granulated sugar, butter, egg yolks, lemon rind grated, lukewarm milk, egg whites beaten until stiff, lemon sliced thin and in half, lemon cream cheese frosting, cream cheese softened, butter, lemon juice, lemon zest, vanilla extract, powdered sugar

firm silken tofu drained, bananas roughly chopped, juice and rind of 1 lemon, tahini, honey, vanilla extract, butter, cream, lemon juice, lemon zest, powdered sugar

cream cheese, softened, milk, lemon juice, lemon zest, stevia, honey, vanilla, cool whip , sugar free

cream cheese , can use neufchatel, softened butter, honey, vanilla, grated lemon peel or 1 tsp orange peel, omit if using vanilla extract

cream cheese, butter, room temp, icing sugar (confectioners), lemon rind

cream cheese, softened, unsalted butter, softened, vanilla extract, grated lemon rind, powdered sugar, honey

butter, softened, cream cheese, softened, cream cheese, softened, powdered sugar, fresh lemon juice

butter, softened, cream cheese, softened, cream cheese, softened, powdered sugar, fresh lemon juice

lemon chiffon cake, flour, sugar, baking powder, salt, vegetable oil, egg yolks, cold-water, lemon juice, lemon rind, egg whites, cream of tartar, sift flour. add sugar , baking powder and salt; sift 3 more times, last time into a large mixing bowl. make a well in the center of the mixture, and pour in oil, lightly beaten egg yolks, lemon juice and rind. beat all this thoroughly., in another bowl, beat egg whites and cream of tartar until very stiff. gently fold flour mixture into egg whites. pour into greased and floured tube pan. bake at 325f for 1 hr. and 10 min. test with straw or cake tester to see if done. invert over bottle and let set on table. let cool completely. frost the cooled cake with lemon frosting. serves 12-16 easily., lemon frosting, sugar, soft butter, milk , more if necessary, grated rind and juice of 1 lemon, grate lemon rid and wrap in piece of cheesecloth. wring the oils into the sugar before it is blended, or gently blend with the sugar. let set 15 min. or more to allow the flavors to blend. then cream sugar and butter, add juice and enough milk to make icing. frost cake, tip decorate with sprigs of mint for color .

peeled and shredded zucchini, sugar, eggs, oil, lemon extract, flour, salt, baking soda, baking powder, zest of 1 lemon, blueberries, lemon cream cheese frosting, soft butter, soft cream cheese (i used reduced fat), powdered sugar, salt, zest of 1 lemon (2-3 tsp), fresh lemon juice (approximately ), beat butter and cream cheese till smooth. add powdered sugar, salt, zest, and enough lemon juice to make a spreadable consistency.