LEMON CREAM CHEESE FROSTING
Monday, December 13th, 2010 at
10:19 pm
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Lemon cream cheese topping for Carrot Cakes and Pound Cakes
Ingredients
- 3/4 cup powdered sugar
- 1 x 3 oz pack of cream cheese
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon peel
- 1 teaspoon vanilla
- 1/4 cup (or more) whipping cream
Blend sugar, cream cheese, lemon juice, lemon peel and vanilla in a processor, using on/off turns. Blend in enough cream to form a thick but pourable icing. Makes 1 cup
NOTES : Use as icing for CARROT CAKE if you bake it in the bundt pan. Also good on POUND CAKE. (click links to see recipes)
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