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Lemonade Frosting

  • 12 ounces Cream Cheese, softened
  • 1/2 package (.23 oz size) of Kool-Aid Lemonade OR about 2 teaspoons of lemon juice
  • yellow food coloring gel, a couple of drops, to get to your desired yellow color
  • 1- 13 ounce and 1- 3 ounce jar Marshmallow Fluff
  • 12 ounces Cool Whip Whipped topping

Bake cake in two 9″ layer pans according to package instructions. (Strawberry cake is delicious with this frosting and I don’t like strawberry cake even though Sydney chooses it for her birthday cake every year. When we did this frosting I actually ate the cake and ate the leftovers too.)

Cool on wire racks.

In your mixer, cream with a paddle attachment, cream cheese, kool-aid (or lemon juice) and food coloring.

Stir in Marshmallow Fluff until creamy, making sure to scrape the sides of the mixer bowl.

Fold in Cool Whip, place in the refrigerator until ready to frost.

Slice cake layers in half once. You will now have four layers. (We didn’t split the layers)

Spread frosting in between each layer of the cake, stacking the layers. 

Do a “crumb coat” over the top and sides of the cake. Place cake and remaining frosting in the refrigerator for about an hour.

Frost with remaining frosting and garnish with sliced strawberries.

NOTES

**Notes from internet post: I had made this with the Kool Aid for the first go-around. I threw away the remaining Kool Aid, and only had one package. When I made the send (half) batch, I used lemon juice, and it tasted perfectly fine. Next time I will probably just go that way to begin with. Then there is no waste.

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Pink Lemonade Thumbprint Cookies

Shortbread cookie dough

  • 2 1/2 cups flour
  • 3/4 cups powdered sugar – divided
  • 1 tsp salt
  • 1 cup unsalted butter – softened (we used salted butter and it was fine)
  • 2 TBS finely grated lemon zest (we used 1 lemon)
  • 3 TBS lemon juice

Glaze

  • 1 1/4 cups powdered sugar – plus more for dusting
  • 2 TBS lemon juice
  • 2 raspberries
  • We have found you probably only need 1/2 a recipe
  1. In a medium bowl, whisk the flour, 1/2 cup sugar, and salt.
  2. In a large bowl, beat together the butter, 1/4 cup sugar, lemon zest, and lemon juice. Beat until light and fully combined, about 4-5 minutes. Beat in flour mixture on low until just combined.
  3. Roll the dough into 1-inch balls. Place dough balls in the freezer for 12-15 minutes. (we didn’t have room so we put them in the fridge for like 25 minutes) Transfer, dough balls to parchment paper or silicone lined baking sheet, making sure the balls are about 2 inches apart. (we just put on baking sheet and it worked)
  4. Preheat oven to 325
  5. Bake for 10 minutes. Then gently press the rounded part of a teaspoon or the end of a wooden spoon handle into the center of each ball to create an indent. Continue baking for 16-18 more minutes or until cookies just start to brown on the bottom. Place cookies on a wire rack to cool.
  6. While cookies cool, make the glad by whisking together the sugar, lemon juice, and raspberries. (You can break up the raspberries with a fork to evenly distribute them in the glaze.)
  7. Dust the cookies with powdered sugar. Then spoon or pipe the glaze into the indent. Let cookies set for at least 10 minutes.

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Real Lemon Lemonade

  • 2 cups sugar
  • 2 cups lemon juice
  • enough water to make a gallon

Add sugar and lemon juice to gallon container. Add enough water to make a gallon. Garnish with lemon slices.

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Brazillian Lemonade

Original Recipe Yield 4 servings

 

Ingredients

  • 2 limes
  • 1/2 cup sugar
  • 3 tablespoons sweetened condensed milk
  • 3 cups water
  • ice

Directions

  1. Wash limes thoroughly. Cut off the ends and slice into eight wedges. Place limes in a blender with the sugar, sweetened condensed milk, water, and ice.
  2. Blend in an electric blender, pulsing 5 times. Strain through a fine mesh strainer to remove rinds. Serve over ice.