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Results 51 - 60 of 321 for lemon frosting
Chill bowl and beaters. Combine ... consistency. Fold in lemon juice and peel. Use about 1 cup frosting between each layer and remaining 2 cups for top and sides.
Cut cake horizontally into 4 ... (about 1 cup) between each layer. Frost top and sides with whipped topping. Store in refrigerator. Serves 12.
Cream butter. Add sugar, gradually. Beat in lemon juice, lemon extract, salt and ... consistency. Spread on cooled cake. Makes about 3 1/2 cups.
Cream butter, add powdered sugar, milk, flour, pecans and cornstarch. Blend well. Chill. Preheat oven to 350 degrees. Shape cookie dough ...
Cream butter, adding sugar gradually; beat in lemon juice and enough cold water to make a spreading consistency. Stir in salt.
Cream butter and sugar well. Add juice, milk or water and rind and blend well until mixture is smooth and spreads well.
Cut cake horizontally into four ... third of filling between each cake layer. Frost top and sides with whipped topping. Refrigerate. Serves 12.
58. LEMON FROSTING
Cream butter. Add sugar and juice. Beat until smooth.
Combine cocktail juice, apricot nectar, and corn syrup in a large pitcher. Chill at least 3 hours. Just before serving, pour mixture into a ...
Cut cake into 4 layers ... third of filling (1 cup) between each cake layer. Frost top and sides with whipped topping. Refrigerate. Serves 12.
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