Lemon Buttercream Icing

 

I knew this was coming.

I knew this was coming and I just stood there like a deer in the headlights, waiting. Because when I perfected my icing recipe to my taste and liking, we all knew that I had to add lemon. Because that’s what I do to everything and anything I can. Add lemon.

Because lemon makes life better.

You’d better hold on to your spoons.

Because this one is irresistible.

Ingredients needed:

1 cup of salted butter

4 cups of icing sugar

2 tablespoons lemon zest

3 tablespoons lemon juice

2 teaspoons cream

NO vanilla even though it’s in my picture.I changed my mind. I’m like that.

Whip your butter with the paddle attachment if you have one, or just a general beater with your mixer.

Add in your icing sugar, one cup at a time, beating continously. Now 2 tablespoons lemon zest worked wonderfully for me. Zested peel should not be done on a regular grater, by the way, you need a smaller size, a zester grater, in fact. The size is perfect without being overwhelming chunks in your cooking.

The 3 tablespoons of lemon juice was just perfect for my tastes, zingy and zippy with a sweet background of pure sugar and butter. I then added the 2 teaspoons of cream to thin it out.

And THEN….then, I put it on my lemon blueberry coffee cake, (recipe coming in the next couple of days) took half to my work, where the ladies promptly raved over the icing and demolished it all, and half went to my son’s school for the teacher’s lunchroom.

5.0 from 1 reviews
Lemon Buttercream Icing
Delicious lemon buttercream icing, the perfect topping for any cake or cupcake.
Author:
Recipe type: icing
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 cup of salted butter
  • 4 cups of icing sugar
  • 2 tablespoons lemon zest
  • 3 tablespoons lemon juice
  • 2 teaspoons cream
Instructions
  1. Whip your butter with the paddle attachment if you have one, or just a general beater with your mixer.
  2. Add in your icing sugar, one cup at a time, beating continously. Now 2 tablespoons lemon zest worked wonderfully for me. Zested peel should not be done on a regular grater, by the way, you need a smaller size, a zester grater, in fact. The size is perfect without being overwhelming chunks in your cooking.
  3. The 3 tablespoons of lemon juice was just perfect for my tastes, zingy and zippy with a sweet background of pure sugar and butter. I then added the 2 teaspoons of cream to thin it out.

 

 


 

 

 

 

 

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