This recipe was modified from a well-known regional staple served at Ting-Town, a drive-in restaurant in northeastern Minnesota’s Iron Range or Arrowhead region that has been closed since 1970. The dish is made more authentic by putting the steak on hamburger buns.
| Prep Time: | 5 mins |
| Total Time: | 5 mins |
| Servings: | 12 |
| Yield: | 2 cups |
Ingredients
- ½ cup unsalted butter, at room temperature
- 2 tablespoons lemon juice
- ½ teaspoon vanilla extract
- 3 cups confectioners’ sugar
Instructions
- Combine butter, lemon juice, vanilla, and confectioners’ sugar in a large mixing bowl and beat until light and fluffy. Add more confectioners’ sugar, or lemon juice to adjust the consistency as needed.
Reviews
I used this icing for cupcakes at a recent hangout and they were a BIG hit!! It has a sweet lemon flavor and had the perfect, smooth consistency to spread. I strongly recommend using lemon juice squeezed from a lemon rather than from a bottle to get the best possible lemon flavor. Side note: this icing pairs perfectly with fresh raspberries on a dessert!!
I love all your recipes and this Lemon Icing is fabulous
Very tasty but came out thick so I added a tablespoon of milk, yellow food coloring and the juice of a whole lemon. It made enough to frost 24 cup cakes This will be my new go to lemon frosting.
It was delicious. We added 3 lemons and 1 TBSP of milk.
I added 4 ounces of cream cheese, it was very good without but I was looking for a heavier consistency. It is definitely a keeper. A*****
I needed to add more lemon juice so it wasn’t so stiff. It was hard to spread. It was really good I will be adding even more next time so it spreads easier and is maybe a bit less sweet and hopefully adds more lemon flavour.
This was totally delicious and it made the perfect amount to frost a two layer cake. The only change I made was to add a couple teaspoons of lemon zest and a few drops of yellow food coloring. Yum!
Sooooo good!!! I used a whole lemon juiced in it and added a table spoon of milk to make it thinner. I was also able to divide into 3 portions because it’s so sweet. I put straw holes in the cake and poured the coat the cake.
So good!! I used a entire lemon, zested it the pealed it and puréed the whole thing until no pulp! Put the zest on top!
A very simple and delicious recipe for an amazing lemon icing for my vanilla cake. Thank you for adding this recipe.
I love it
Made this icing to go on yellow cake cupcakes. It was delicious! I squeezed one large lemon, it was just over two Tablespoons worth. I had to add a little more then the two Tablespoons of lemon juice to get the icing consistency right. I added lemon zest to give it a little pop.
I made this recipe and put onto of a lemon and coconut slice. It was really delicious
I love lemon and I really love this lemon icing!!!
Nice flavor! I read the reviews and took some of their suggestions, like adding a bit of milk to loosen it up, and also added a small amount of lemon extract. When you taste it alone, I thought it was too sweet, but it works great with my cake I made! Easy to make as well.
No way this recipe would frost a whole two layer cake. Doubled the recipe and added extra teaspoon of lemon juice. Frosted white cake. Delicious.
this recipe is great but….it does not make much at all!!! other than that, this recipe is DELISH
I made the recipe to a T (almost)…after I added 2 1/2 cups of icing sugar…and tasted it…I just couldn’t add the remaining 1/2 cup of icing sugar…This is without a doubt the SWEETEST icing I have ever tried….way over the top….will NOT MAKE AGAIN…
This is awesome. I used the alteration Ms. Chakas suggested in her review to use Baileys Irish Cream in place of the lemon juice. It was a little sweet for me so I add some sour cream to soften and cut the sweetness worked like a charm! Great icing recipe
Great recipe… I just made it a few minutes ago to top off some crescent rolls. I should have adjusted the recipe for 8 rolls! I did make a few changes due to lack of ingredients: (1) I used lemon extract (half of what it would have been in lemon juice) and (2) cut the butter amount in half but added the amount back in cream cheese. I can’t wait to put this on other desserts!! Fantastic!!!
My son & I made this recipe (teaching him how to cook) & it was just lovely! It was smooth, creamy & not too buttery, we even used a piping tool to make nice patterns with it. I did use lemon juice from a bottle, (no fresh lemons around) & just needed to add a bit extra of the lemon juice to make it the perfect lemony taste. Remember to put the icing in the fridge if you are going to use a piping tool with it, (10-15 minutes).