5 Responses to “What is a good frosting to use for a lemon cake with lemon filling?”

1. By GramstoFour on May 5, 2010 | Reply

   Why don’t you just drizzle part of the lemon filling all over the top of the cake, also? MNNNNN!n Yummy.
   Grams

2. By Rli R on May 5, 2010 | Reply

   I don’t recommend something heavy like cream cheese frostings. A simple lemon icing would be nice or a whipped cream frosting. When I make Lemon Poppyseed cake, I always use a simple lemon icing drizzled over the top. I’ve had wonderful lemon cakes filled with lemon curd and topped with the whipped cream frosting.

3. By tweetyluvzme on May 5, 2010 | Reply

   sour cream frosting is good too

4. By Liz J on May 5, 2010 | Reply

   Glaze
   1 cup powdered sugar
   1 to 2 tablespoons lemon juice or milk

   In small bowl, combine glaze ingredients, adding enough lemon juice for desired drizzling consistency; blend until smooth. Drizzle over cake.

5. By Doc Hudson on May 5, 2010 | Reply

   I’d say a butter cream icing substituting lemon extract for the vanilla.

   I will include the recipe for Wilton’s Butter Cream Icing. It is pretty much the industry standard in American bakeries.

   Doc

   Wilton Buttercream Icing

   ½ cup solid vegetable shortening (Crisco)
   ½ cup butter or margarine (1 stick)
   1 Tablespoon Wilton Clear Vanilla Extract
   4 cups Confectioners Sugar (1 pound)
   2 Tablespoons Milk
   Wilton Icing Color

   Cream Butter and Shortening with an electric mixer. Add vanilla extract. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of the bowl often. When all the sugar has been mixed in, the icing will appear dry. Add milk and beat at medium speed until it is light and fluffy. Makes 3 cups.

   At this point you will have a nice white icing. For colors, use Wilton’s Icing Color paste or powder. Use a toothpick to add the paste to the icing and mix well until the color is even. If you need more color, use a new toothpick for each new addition of color.

   Keep the icing covered with a damp cloth until ready to use. For best results, keep the icing bowl in the refrigerator, with a piece of plastic wrap pushed down to be in contact with the icing, when not in use. Refrigerated in an airtight container, this icing can be stored for 2 weeks. Rewhip before use.

   For Chocolate Butter Cream Icing, add 3/4 cup cocoa powder or 3 1-ounce blocks of semi-sweet chocolate melted. Mix well at medium speed and add two tablespoons of milk.

   For Mocha Chocolate Butter Cream Icing, substitute two tablespoons of strong brewed coffee for the milk in the Chocolate Butter Cream Icing.