LEMON FROSTING - SOFT

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This fresh-tasting citrus icing makes a pretty topping for a white cake or cupcakes, especially when garnished with grated lemon peel. Plus, its a snap to stir up in a jiffy.

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Ingredients

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

Preparation

Step 1

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 13x9 inch cake).

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