Add powdered sugar and lemon juice, beating until the mixture is the right consistency. Brush glaze over top and sides of warm lemon loaf. A cream cheese frosting. Store it in the freezer for up to a month. I love the idea of not using icing powder, I will use honey as my sweetener. Let me know how it goes. . I’m glad that the notes were helpful!

I wanted to try out your recipe because traditional cheesecake frostings use sooo much powdered sugar I was shocked. (You may not use all the glaze.) Be here…or be….I dunno…..very sad because you didn’t get a slice of carrot cake to go with your cream cheese frosting.

To get the best flavor, you'll want to use real butter and pure vanilla extract. Carrot cakes wouldn’t be the same without a thick layer of cream cheese frosting. but its always way to sweet! I like it even better than the typical cream cheese frosting. Usually, powdered or confectioner's sugar is a key ingredient in homemade frosting. I haven’t had this happen, but another person said that she’s had good luck with blending the milk/flour mixture with a blender before cooking it. That’s awesome Elaine, I am so glad to hear that the frosting turned out for you. Put milk and flour in a medium-sized pot over medium heat and bring to a slow boil. Hi Emily, that is so great to hear that you and your kids enjoyed the frosting. You’re welcome! Once colored, set aside until time to ice the cookies.

You have a few options—choose the recipe that best matches the ingredients you have on hand and the type of dessert you're decorating. Lemon frosting without powdered sugar Lemon frosting without powdered sugar Measure 2 tablespoons zest, and set aside.

Warm cake + frosting = a mess. It’s perfect for lemon cake, vanilla or white cake, banana cake, pretty much any kind of cake. If it’s true room temp (about 70F), it should hold up for about 3-4 hours without refrigeration. For best results, thaw overnight in the fridge. Trust me, I’ve resorted to that process many times.

It provokes sore feelings and tribal tendencies and war — all best avoided. Hi, I’m Amy!

cream cheese, 1-2 tablespoons milk or cream, 1 teaspoon vanilla extract and 3 cups powdered sugar.

and hadn’t eaten anything else around that time.

Add 1/2 cup more powdered sugar if too soft, or another tablespoon of lemon juice or cream if too thick. You need to take the cream cheese and butter out of the fridge to soften. Unwrap the cream cheese and butter, place them on a plate, and microwave at low power (30-50% power) in one minute intervals until both are softened, but not melted.

I am interested in making this chocolate version. if you are looking for another chocolate frosting option you might enjoy my vegan chocolate frosting recipe: Thanks. (Vanilla extract will evaporate, so be sure to add it after you remove the mixture from the heat.). It just makes my teeth and stomach hurt thinking about it. Hi Maria, what kind of sweetener did you use? Add remaining powdered sugar, heavy cream, lemon juice, and lemon zest.

Thanks for sharing your recipe ? When cool (or just barely warm), slice and serve. This recipe was originally published on 12/22/12. . Like glaze. Do you think I could substitute Arrowroot for the cornstarch?

Privacy Policy The frosting gets warmer the longer you mix it, so mixing it for 20 minutes would make a difference, too. Then add the completely cooled milk mixture. , Tag @RobustRecipes on Instagram and hashtag it #RobustRecipes, 52 Comments Filed Under: 10 Ingredients or less, 30 Minutes, Baking, Cakes, Desserts, Easy, Egg Free, Fall, Frostings, Gluten Free, Refined Sugar Free, Spring, Summer, Vegetarian, Winter Tagged With: Baking, Dessert, Easy, frosting, Gluten Free, refined-sugar free, vegetarian. Once I have made my cake and use this icing recipe, can you leave the cake at room temperature or do you have to keep the cake in the refridgerator.


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