I wanted to make a cake for my dad's birthday so I went looking for a lemon frosting. This lemon buttercream frosting went beyond my expectations. I stuck to the recipe and the consistency was perfect. It also made just the right amount for this small-ish 3-layer cake. Delicious!
lemon buttercream icing (sally's baking addiction)
1 cup butter, softened to room temperature
4 1 /2 cups confectioners' sugar
2 1/2 tablespoons fresh lemon juice
2 tablespoons milk (okay, the recipe called for heavy cream but I didn't have it)
2 teaspoons lemon zest
pinch of salt, to taste
With a handheld mixer, beat the butter on medium speed until creamy- about 2 minutes. Add confectioners' sugar, lemon juice, milk, and zest with the mixer funning on low. Increase to high speed and beat for 3 full minutes. Taste and add salt as needed. Add up to 1/2 cup more confectioners' sugar if frosting is too thin or another tablespoon of milk if it is too thick (I did not need to make any adjustments).
No comments:
Post a Comment