Lemon Icing

Serves: 5
Total Calories: 81
Yield: 2/3 cups


1/2 cup non-instant dry milk powder
1/4 to 1/3 teaspoon powdered stevia extract
2 tablespoons butter or margarine, softened
2 tablespoons lemon juice
finely grated rind of 1/2 lemon
1 tablespoon honey or 2 tablespoons powdered sugar
2 to 4 tablespoons hot water


• Mix the milk powder and stevia extract together in a small bowl. Mix in the softened butter as best you can. Add the lemon juice, lemon rind, honey or powdered sugar, and water.
• Start with the lesser amount of water for a thick icing. For an icing that will run down the sides of a bundt cake or for a thin icing on sweet rolls, use the larger amount of water. Beat until smooth and fluffy.
• This is enough for a bundt cake or single-layer cake. Double the recipe for a double-layer cake.

NOTES: If using powdered sugar, pass the milk powder, powdered sugar, and stevia extract through a fine-mesh strainer before adding the other ingredients. This icing gets very thick in the refrigerator. Try putting it in the refrigerator for 20 minutes, then adding 1 or 2 tablespoons more water before spreading it on the cake. For a nondairy substitute, try to find a soymilk powder.

Nutritional Facts:

Serves: 5
Total Calories: 81
Calories from Fat: 40

This Lemon Icing recipe is from the Stevia Cookbook. Download this Cookbook today.

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