Publisher Photo
Publisher Photo
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.
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 5 min.
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 5 min.

Ingredients

  • 1 can (14 ounces) sweetened condensed milk
  • 3/4 cup thawed lemonade concentrate
  • 1 carton (8 ounces) frozen whipped topping, thawed

Directions

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

Nutritional Facts

2-2/3 tablespoons: 96 calories, 3g fat (2g saturated fat), 6mg cholesterol, 21mg sodium, 15g carbohydrate (14g sugars, 0 fiber), 1g protein.

  • 1 can (14 ounces) sweetened condensed milk
  • 3/4 cup thawed lemonade concentrate
  • 1 carton (8 ounces) frozen whipped topping, thawed
  1. 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

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