Lemon Kissed Buttercream Frosting
Served at the Relief Society "singing in the rain" program.
Yield
4 servingsPrep
20 minCook
20 minReady
60 minIngredients
1/2 c unsalted butter, softened
2 3/4 c powdered sugar
1/2 t salt
1 T plus 1 t whole milk
1 t pure vanilla extract
2 T fresh lemon juice
lemon zest from the fresh lemons
Ingredients
1/2 c unsalted butter, softened
2 3/4 c powdered sugar
1/2 t salt
1 T plus 1 t whole milk
1 t pure vanilla extract
2 T fresh lemon juice
lemon zest from the fresh lemons
Directions
- With an electric mixer, cream the butter and salt for about 30 seconds.
- Add half of the powdered sugar and the milk. Beat again until combined. Scrape down the bowl.
- Add the remainder of the powdered sugar, vanilla, and lemon juice. Beat until combined. Scrape down the bowl again.
- Beat on high speed for 5 to 6 minutes or until the frosting is fluffy. Add wilton yellow food coloring gel if desired, to achieve a pastel color.
- It is preferable to use the frosting on the same day you make it, but it can keep in the refrigerator for 3 days if tightly wrapped. Make sure and stir the buttercream well before using to get the air bubbles out of the frosting and then pipe onto completely cooled cupcakes.
- Sprinkle with the fresh lemon zest.
