Lemon Cream Cheese Frosting
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1 (8-ounce) package cream cheese, softened
1 (14-ounce) can
Eagle Brand® Sweetened Condensed Milk
1 cup powdered sugar
1/3 cup lemon juice
1 teaspoon vanilla extract
1 1/2 cups frozen non-dairy whipped topping, thawed
3-4 drops yellow food coloring
BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Beat in powdered sugar. Stir in lemon juice and vanilla. Fold in whipped topping.
FROSTS up to 4 dozen cupcakes, 2 layer cake or one 13 x 9-inch cake.
TINT white frosting with a few drops of red food coloring for pink frosting or use color of your choice.