Categories: Frosting
Ingredients
- 8-ounce tub of FROZEN Cool Whip (Do not thaw yet!)
- 6-ounce bag of white chocolate or vanilla chips
- 1 ripe lemon large enough to produce 1/2 teaspoon lemon zest
- 1/4 cup lemon juice
Directions
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Start by chopping your white chocolate or vanilla baking chips into smaller pieces or placing the chips in a food processor with the steel blade and processing in an on-and-off motion to chip the chips into smaller pieces.
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If you haven’t done so already, zest your lemon and measure out ½ teaspoon of zest.
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Juice your zested lemon and measure out ¼ cup (4 Tablespoons) of lemon juice.
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Place the Cool Whip in a microwave-safe bowl.
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Add the white chocolate or vanilla baking chips to the bowl.
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Sprinkle the lemon zest on top of the chips.
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Drizzle the lemon juice on top of the zest.
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Stir everything up with a heat-resistant rubber spatula.
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Microwave the contents of the bowl on HIGH for 1 minute and then let it sit in the microwave for an additional minute.
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Take the bowl out of the microwave. Stir to see if the chocolate chips are melted. If they’re not, heat them in 30-second intervals with 30-second standing times on HIGH in the microwave until you succeed in melting the chips.
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Once the chips are melted, let the bowl sit on the countertop or on a cold burner for 15 minutes to thicken the icing.
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When the time is up, give the bowl a stir and remove your cake from the refrigerator. Frost your Ultimate Lemon Bundt Cake with the frosting and don’t forget the sides of the crater. That’s almost impossible. Just frost an inch or so down the sides of the crater.
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Return your cake to the refrigerator for at least 30 minutes before cutting it and serving it to your guests.