Key Lime Buttercream Frosting

Frosting looks as yellow as the butter used. Not sure how to make it white and fluffy as in pic.Melts super fast within minutes...looking like melted butter again... :-(Anybody has advice? If not, I've to switch back to my old trusty recipes again....

Truly delicious, but the consistency was too soft for me as written. The filling squeezed out the side of my cake. I recommend forgoing the 1T of milk, or if you do add it, be prepared to add more powdered sugar to thicken it back up.

I have not made this yet. What would be a good cake batter recipe to go with this frosting?? Looks good for this coming Easter weekend.

Having never made frosting before this recipe was simply amazing and no fuss. Truly delish and used it on a carrot cake. Brilliant :)

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This frosting is wonderful. I had more than enough to thickly frost 24 cupcakes. Going to use this same recipe but try different flavors than lime next time.

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This was truly outstanding!! I substituted regular lime zest and fresh lime juice, otherwise made it just as it is written. It got lots of raves at the gathering. I used it for white wedding cake cupcakes....yummy! Also lots of requests for the recipe...You won't be disappointed if you try it. The name should be "SPOON worthy" as we had to control ourselves from sampling and sampling it off the spoon ...lol I also agree with the review about the cream cheese and the hot weather...this will melt if out of the fridge too long!

Terrific quick recipes - great for a summer treat. You can also make this as a Cream Cheese Icing by reducing the butter to 1/2 stick and adding an 8 oz. block of softened cream cheese, beaten with the butter. The cream cheese version is good when you need a slightly sturdier icing to stand up better to hot weather, as the Buttercream version can't be without refrigeration for very long or it will run.