This fresh-tasting citrus icing from Madge Robertson of Murfreesboro, Arkansas makes a pretty topping for white cake or cupcakes, especially when garnished with grated lemon peel. Plus, it's a snap to stir up in a jiffy.
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VERIFIED BY Taste of Home Test Kitchen
- 1 can (14 ounces) sweetened condensed milk
- 3/4 cup thawed lemonade concentrate
- 1 carton (8 ounces) frozen whipped topping, thawed
- In a large bowl, combine milk and lemonade concentrate. Fold in whipped topping. Store in the refrigerator. Yield: about 4 cups.
Originally published as Soft Lemon Frosting in Quick Cooking March/April 2000, p9