Total Time
Prep 20 mins
Cook 0 mins

These go great with the Pink Lemonade Cupcakes.


  1. In large bowl, cream shortening and butter with electric mixer until light and fluffy.
  2. Add Lemon juice and zest; beat well.
  3. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.
  4. When all sugar has been mixed in, if icing is dry, add additional juice or milk and beat at medium speed until light and fluffy.
  5. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Re-whip before using.
Most Helpful

I made this to top Lemonade Cupcakes for a birthday party. Just to up the lemon flavor, I added a packet of True Lemon also. It was a little too stiff after mixing, so I added some extra lemon juice to make it more spreadable. I really liked how the frosting was just tart enough to keep it from being super-sweet. Thanks for posting!

Muffin Goddess February 28, 2009