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.
Recommended: Homemade Frosting Recipes
VERIFIED BY Taste of Home Test Kitchen
- 1 can (14 ounces) sweetened condensed milk
- 3/4 cup lemonade concentrate
- 1 carton (8 ounces) frozen whipped topping, thawed
- In a bowl, combine milk and lemonade concentrate. Fold in whipped topping. Store in the refrigerator. Yield: about 4 cups (enough to frost 24 cupcakes or a two-layer, tube or 13- x 9-inch cake).
Originally published as Soft Lemon Frosting in Quick Cooking March/April 2000, p9