This recipe for lemon cream cheese frosting came about for a number of reasons. Firstly, I had leftover cream cheese and icing sugar from making icing for another recipe. And I was making carrot cake cupcakes that needed a perfect topping. I also had a lemon that needed using up so this seemed like the ideal way to do all of that.
When Dave and I were in the Netherlands last year, we bought Mark a braai. We went looking at several places for one that would be suitable. But they were either too big, or not of good quality. Knowing our Weber gas braai is amazing, we looked for one online. This was easy enough to find, and we decided the one size down from ours would be perfect. It can take a small camping canister, making it transportable. And as Mark goes to music festivals, this is ideal. It can also take a standard gas bottle making it easy to use at home. The site only offered a few payment methods, and the one that would work best for us was PayPal. I quickly linked Dave’s credit card to my account and signed in on Mark’s computer. The braai was ordered, and delivered within a few days.
Today’s inspirational recipe from Lavender and Lime ♥ Lemon Cream Cheese Frosting ♥ #LavenderAndLime Click To Tweet
And put straight to the test for a burger braai for 7 people. A few nights ago Dave and I were watching TV and my phone pinged. It was the two factor PIN from PayPal to login. I got quite a fright thinking someone was trying to hack my account. While I was having a small panic attack, a second PIN came through, as well as a message for Mark. For some reason, my account was now the default on his computer. And he was trying to buy something for his motorbike. I was quite relieved it was not someone trying to get into my account. And hopefully Mark has changed the default account to his own one. Do you use PayPal for online purchases?
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Lemon Cream Cheese Frosting
- 115 g good quality cream cheese
- 62 g softened butter
- 150 g icing sugar, sifted
- 1 lemon, finely grated zest and 15 mls juice
- Place the cream cheese and butter into a stand mixer bowl
- Beat until pale, scraping down the sides of the bowl as necessary
- Add the icing sugar, lemon zest and juice and beat on a low speed until the frosting comes together
- Increase the speed and beat until completely smooth
- Use the frosting as needed, either straight from the bowl, or in a piping bag
Take a look at what was previously posted on Lavender and Lime on June 13:
- 2021: 21st Birthday
- 2018: Which Whisk Is Which
- 2016: Octopus Spaghetti
- 2013: Fennel Parmigiana
- 2012: Carrot And Beetroot Soup
- 2011: The Post House
Dave and I are in England to see friends and family. I won’t be replying to comments or reading blog posts until the 17th of June. You can follow our trip by taking a look at our holiday blog.