Search

Join Culinate! Login or Register

Join Culinate

With a free Culinate membership, you can:

Create your own recipe collections
Queue recipes for later use
Blog your culinary endeavors
Be part of our online community of cooks
And much more…

Join Now

Lemon Buttercream Frosting

From the book Cupcakes from the Primrose Bakery by Martha Swift and Lisa Thomas

Introduction

This lemon buttercream perfectly complements our lemon cupcakes or layer cake — its citrus tang makes it the perfect foil for the sweet cake. It also smells delicious!

Ingredients

	8	Tbsp. (1 stick) unsalted butter, at room temperature
	2 to 3	Tbsp. freshly squeezed lemon juice
	~	Grated zest of 1 to 2 unwaxed lemons (you need 2 teaspoons)
	4¼	cups confectioners’ sugar, sifted

Steps

In a large mixing bowl, beat the butter, 2 tablespoons lemon juice, lemon zest, and half the confectioners’ sugar until smooth. (This can take several minutes with an electric hand mixer.) Gradually add the remainder of the confectioners’ sugar and beat again until smooth and creamy. If needed, thin with additional lemon juice.

This content is from the book Cupcakes from the Primrose Bakery by Martha Swift and Lisa Thomas.

Basic Butter Frosting

Chocolate Bundt Pound Cake

Ginger Pecan Lemon Bars

Lemon Curd

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Comment

I recommend this recipe

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.