Best 4 Lemonade Frosting Recipes

Bring a burst of zesty citrus flavor to your desserts with the tantalizing tang of lemonade frosting. Picture yourself indulging in a delectable cake or cupcake crowned with a fluffy frosting that captures the essence of freshly squeezed lemonade. This vibrant frosting guarantees to elevate your sweet treats to a refreshing culinary experience. Dive into the world of lemonade frosting and discover the perfect recipe that will awaken your taste buds and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

STRAWBERRY LEMONADE CAKE WITH FRESH STRAWBERRY BUTTERCREAM FROSTING

Strawberry Lemonade Cake with Fresh Strawberry Buttercream Frosting image

Strawberries and lemonade say 'summer', don't they? Combining these flavors in a cake makes a tangy, sweet dessert or snack. Garnish with additional fresh strawberries and lemon slices.

Provided by Bibi

Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes

Time 1h25m

Yield 12

Number Of Ingredients 17

Ingredients

2 ½ cups cake flour
1 ½ cups white sugar
2 ½ teaspoons baking powder
½ teaspoon kosher salt
¾ cup frozen pink lemonade from concentrate, thawed
½ cup milk
4 large eggs, at room temperature
2 teaspoons strawberry extract
1 teaspoon lemon extract
2 drops red food coloring, or more as needed
12 tablespoons unsalted butter, at room temperature, cubed
8 large fresh strawberries, stemmed, or more as needed
10 tablespoons unsalted butter, softened
1 pinch kosher salt
⅛ teaspoon strawberry extract, or to taste
1 (16 ounce) package confectioners' sugar
1 (10 ounce) jar lemon curd

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch cake pans.
Place cake flour, sugar, baking powder, and 1/2 teaspoon kosher salt into the bowl of an electric mixer and stir to combine.
Stir lemonade concentrate, milk, eggs, 2 teaspoons strawberry extract, lemon extract, and food coloring together in a separate bowl.
Add 12 tablespoons cubed butter to the flour mixture, 2 to 3 pieces at a time, and mix on low speed until all butter is added and the mixture resembles coarse meal. Stop the mixer and scrape the sides and bottom of the bowl.
Resume mixing at medium speed; add 1/2 of the egg mixture slowly and mix, about 20 seconds. Scrape the sides and bottom of the bowl. Resume mixing at medium speed; add remaining egg mixture in 2 batches, about 20 seconds after each addition, scraping the sides and bottom of the bowl after each addition. Pour batter evenly into the prepared cake pans.
Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 28 to 33 minutes.
Remove cakes from the oven and let cool on cooling racks for 10 minutes. Turn cake layers out onto the racks to cool completely, 15 to 30 minutes.
While cakes cool, place 8 strawberries into a small food processor or an electric blender. Blend to make 1/4 cup puree.
Place 10 tablespoons softened butter and a pinch of kosher salt into the bowl of an electric mixer and beat on medium speed until light and fluffy, about 2 minutes. Mix in 1/8 teaspoon strawberry extract. Gradually add about 1/3 of the confectioners' sugar to the butter while continuing to mix. Add 1/2 of the strawberry puree, scraping the sides and bottom of the bowl, and continue mixing.
Add the next 1/3 of the confectioners' sugar, scraping the sides and bottom of the bowl. Mix in remaining strawberry puree. Sprinkle in the remaining confectioners' sugar and mix until desired consistency is reached, adding more confectioners' sugar or strawberry puree as needed.
Place the cooled bottom cake layer on a serving plate and spread the top with lemon curd. Place the second layer on top of the first and frost with strawberry buttercream starting with the sides, then the top of the cake.

Nutrition Facts : Calories 655.1 calories, Carbohydrate 106.5 g, Cholesterol 136.3 mg, Fat 24.5 g, Fiber 0.8 g, Protein 5.2 g, SaturatedFat 14.6 g, Sodium 264.6 mg, Sugar 79.5 g

LEMONADE CUPCAKES WITH LEMON CREAM CHEESE FROSTING

Lemonade Cupcakes With Lemon Cream Cheese Frosting image

This is a Southern Living recipe that is great. These can also be made with different types of lemonade, such as pink or raspberry lemonade.

Provided by Sassy in da South

Categories Dessert

Time 35m

Yield 24 cupcakes, 24 serving(s)

Number Of Ingredients 11

Ingredients

1 (6 ounce) can frozen lemonade concentrate, thawed
1 (18 1/4 ounce) box white cake mix
1 (8 ounce) carton sour cream
3 ounces cream cheese, softened
3 eggs
yellow food coloring (optional)
4 ounces cream cheese, softened
2 tablespoons butter, softened
1 1/2 teaspoons fresh lemon juice
1/2 grated lemon rind
1 cup sifted powdered sugar

Steps:

Cake: Preheat oven to 350 degrees.
Remove 2 tablespoons lemonade concentrate from can and discard or reserve for other use.
Combine remaining lemonade concentrate, cake mix, sour cream, cream cheese and eggs in large bowl.
Add food coloring (if desired) and mix thoroughly.
Beat with mixer until well blended.
Spoon batter into paper-lined muffin tins, filling 3/4 full.
Bake at 350 for 20 minutes or until cooked through.
Cool completely before frosting with Lemon Cream Cheese Frosting.
Frosting: In a large bowl, cream together all ingredients until thick, smooth, and spreadable; use immediately.
Store frosted goods covered in the refrigerator; bring to room temperature before serving.

LEMONADE FROSTING

Lemonade Frosting image

Tangy lemonade flavored whipped cream frosting works very well with yellow or white cakes.

Provided by Mona

Categories Desserts Frostings and Icings Lemon

Yield 16

Number Of Ingredients 3

Ingredients

2 cups heavy whipping cream
2 tablespoons white sugar
3 fluid ounces frozen pink lemonade concentrate, thawed

Steps:

In a large glass, metal , or ceramic bowl beat whipping cream, sugar, and pink lemonade until fluffy and peaks form. Use immediately.

Nutrition Facts : Calories 121 calories, Carbohydrate 5.6 g, Cholesterol 40.8 mg, Fat 11 g, Protein 0.6 g, SaturatedFat 6.9 g, Sodium 11.6 mg, Sugar 4.4 g

LEMONADE BUTTER CREAM FROSTING

Lemonade Butter Cream Frosting image

I make this frosting to go with the Pink Lemonade Cake I also submitted. It is SO good. If you would like, you can also add a drop of red food coloring to add a pink hue to the frosting as well.

Provided by HillBillyFilly

Categories Dessert

Time 10m

Yield 3-5 cups, 10-12 serving(s)

Number Of Ingredients 4

Ingredients

1 1/2 cups butter, softened (3 sticks)
6 tablespoons frozen lemonade concentrate, thats been thawed
1 teaspoon lemon zest
6 cups powdered sugar

Steps:

In a large bowl beat butter, lemonade concentrate and zest at medium speed with a mixer until combined. Gradually add powdered sugar beating until smooth. If you would like, add a drop of red food coloring to make the frosting pink as well.

Tips:

Use fresh lemons for the best flavor. Bottled lemon juice can be used, but it will not yield as bright and vibrant a flavor.
Make sure the butter and cream cheese are at room temperature before you start mixing. This will make it easier to achieve a smooth and creamy frosting.
Add the powdered sugar gradually, beating well after each addition. This will help to prevent the frosting from becoming too thick or lumpy.
If you want a thinner frosting, add a little more milk or cream. If you want a thicker frosting, add more powdered sugar.
Don't overbeat the frosting, or it will become too stiff. Beat just until it is smooth and creamy.
For a fun twist, try adding a tablespoon of lemon zest to the frosting. This will give it an extra burst of citrus flavor.
Serve the frosting immediately, or store it in the refrigerator for up to 2 days.

Conclusion:

With its bright and tangy flavor, lemon frosting is a classic for a reason. It's perfect for topping cakes, cupcakes, and cookies. And it's so easy to make, you can whip it up in just a few minutes. So next time you're looking for a delicious and refreshing frosting, give lemon frosting a try. You won't be disappointed!