LEMONADE FROSTING
Tangy lemonade flavored whipped cream frosting works very well with yellow or white cakes.
Provided by Mona
Categories Desserts Frostings and Icings Lemon
Yield 16
Number Of Ingredients 3
Steps:
- In a large glass, metal , or ceramic bowl beat whipping cream, sugar, and pink lemonade until fluffy and peaks form. Use immediately.
Nutrition Facts : Calories 121 calories, Carbohydrate 5.6 g, Cholesterol 40.8 mg, Fat 11 g, Protein 0.6 g, SaturatedFat 6.9 g, Sodium 11.6 mg, Sugar 4.4 g
CREAMY LEMON FROSTING
This is a nice springtime frosting for a small cake or a dozen cupcakes. It has a pale yellow color and a nice lemon flavor.
Provided by Chris from Kansas
Categories Dessert
Time 10m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Place the butter and cream cheese in a large mixing bowl and blend with an electric mixer on low speed until fluffy, 30 seconds.
- Add powdered sugar, lemon zest and lemon juice and blend on low speed until sugar is incorporated, 1 minute. Increase the mixer speed to medium and beat until light and fluffy, 1 minute longer, adding up to 1/2 cup more sugar, a tablespoon at a time, if needed to make the right spreading consistency.
Nutrition Facts : Calories 108.7, Fat 5.4, SaturatedFat 3.4, Cholesterol 15.4, Sodium 41.6, Carbohydrate 15.2, Sugar 14.7, Protein 0.6
CREAMY LEMONADE FROSTING
I found this while searching for a new cupcake recipe online. It was adapted from "Cupcakes From the Cake Mix Doctor"
Provided by Kathy in Fla
Categories Dessert
Time 5m
Yield 3 Cups
Number Of Ingredients 5
Steps:
- Place cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds.
- Stop the mixer; add sugar, lemonade concentrate and zest. Beat on low speed until sugar is incorporated, 1 minute, then beat on medium speed until light and fluffy, 1 minute more.
- PER SERVING (based on 24 servings): 129 calories; 7g fat (49 percent calories from fat); 4.5g saturated fat; 20mg cholesterol; 1g protein; 15.5g carbohydrate; 15g sugar; no fiber; 29mg sodium; 9mg calcium; 14mg potassium.
- Note: This makes a soft, fluffy icing. For a stiffer icing, which is easier to decorate, gradually add up to 2 cups more sugar.
- Yields 3 cups and enough for 24 cupcakes.
Nutrition Facts : Calories 1034.9, Fat 57.2, SaturatedFat 36.1, Cholesterol 164.5, Sodium 443.6, Carbohydrate 130.2, Sugar 125.9, Protein 6.1
LEMONADE BUTTER CREAM FROSTING
I make this frosting to go with the Pink Lemonade Cake I also submitted. It is SO good. If you would like, you can also add a drop of red food coloring to add a pink hue to the frosting as well.
Provided by HillBillyFilly
Categories Dessert
Time 10m
Yield 3-5 cups, 10-12 serving(s)
Number Of Ingredients 4
Steps:
- In a large bowl beat butter, lemonade concentrate and zest at medium speed with a mixer until combined. Gradually add powdered sugar beating until smooth. If you would like, add a drop of red food coloring to make the frosting pink as well.
LEMONADE CUPCAKES WITH LEMON CREAM CHEESE FROSTING
This is a Southern Living recipe that is great. These can also be made with different types of lemonade, such as pink or raspberry lemonade.
Provided by Sassy in da South
Categories Dessert
Time 35m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 11
Steps:
- Cake: Preheat oven to 350 degrees.
- Remove 2 tablespoons lemonade concentrate from can and discard or reserve for other use.
- Combine remaining lemonade concentrate, cake mix, sour cream, cream cheese and eggs in large bowl.
- Add food coloring (if desired) and mix thoroughly.
- Beat with mixer until well blended.
- Spoon batter into paper-lined muffin tins, filling 3/4 full.
- Bake at 350 for 20 minutes or until cooked through.
- Cool completely before frosting with Lemon Cream Cheese Frosting.
- Frosting: 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.
CREAMY DREAMY LEMONADE CUPCAKES
These creamy dreamy lemonade cupcakes brighten any summer afternoon party.
Provided by By Arlene Cummings
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- Pour water into large bowl. Add 1/2 cup lemonade drink mix; mix well. Add remaining cake ingredients; beat with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl as necessary until mixture is smooth. Divide batter evenly among muffin cups, filling each about 2/3 full.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans to cooling racks; cool completely, about 30 minutes.
- Meanwhile, in medium bowl, beat all frosting ingredients except food color with electric mixer on medium speed until creamy. If necessary, add a little more milk until mixture is spreadable. For a yellow frosting, beat in a few drops yellow food color. Refrigerate until ready to frost cupcakes.
- Frost cooled cupcakes. Refrigerator until ready to serve. Store in refrigerator.
Nutrition Facts : ServingSize 1 Serving
LEMON BUTTERCREAM FROSTING (FROM THE FAMOUS SPRINKLES CUPCAKES)
I got this from my sister, who got it off the box of a Sprinkles Cupcake mix. She said it was to die for. Sprinkles is a famous bakery in CA, and was featured on Oprah.
Provided by C. Taylor
Categories Dessert
Time 10m
Yield 12 cupcakes
Number Of Ingredients 5
Steps:
- Combine butter, sugar and salt and beat till well combined.
- Add lemon juice,zest and vanilla and continue to beat for another 3 to 5 minute or until creamy.
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