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Lemon Cream Frosting

Yield frosting for one 13- x 9-inch cake


  • 1/4 cup butter or margarine, softened
  • 1 (16-ounce) package powdered sugar, sifted and divided
  • 1/4 cup whipping cream
  • Grated rind and juice of 1 lemon
  • 5 drops yellow food coloring

How to Make It

  1. Combine butter and 2 cups sugar, beating well. Add remaining sugar, whipping cream, lemon rind and juice, and food coloring; beat until smooth.

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