Pink Lemonade Cream Cheese Frosting
Servings 5 -6 cups to frost: 36 cupcakes, 1 [8-9] inch layer cake, more than enough for a standard 9 x 13 sheet cake
- 1 cup softened butter
- 8 oz softened cream cheese
- 4-5 Tbsp frozen pink lemonade concentrate thawed
- 1 Tbsp lemon zest
- 1 tsp pure vanilla
- 1 tsp lemon extract
- 5 cups powdered sugar
- red or pink food coloring
Using a mixer, cream together the softened butter and cream cheese. Beat for 3 minutes until fluffy and pale yellow in color.
Add the vanilla, lemon extract and lemon zest, beating just until combined.
Lower the speed of the mixer, and begin to add the powdered sugar, alternately with the thawed pink lemonade concentrate. Stop and scrape the sides of the bowl periodically, so all of the ingredients will combine.
Add a few drops of red or pink food coloring.
After all of the ingredients have been added, increase the speed of the mixer and beat for 2-3 minutes until fluffy and no lumps remain.