Creamy Lemon Pie Sallys Baking Addiction Food
SALLY'S BAKING ADDICTION LEMON BUTTERCREAM FROSTING
This is dangerously delicious. I put it on Lemon Sugar Cookies, but I'm not sure what this wouldn't go well with (ha ha). Recipe courtesy of Sally's Baking Addiction. This makes enough for 12-16 cupcakes or a 9x13 quarter sheet cake.
Provided by AmyZoe
Categories Dessert
Time 5m
Yield 2 1/2 cups, 12-16 serving(s)
Number Of Ingredients 6
Steps:
- With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy--about 2 minutes.
- Add confectioners' sugar, lemon juice, heavy cream, and zest with the mixer running on low.
- Increase to high speed and beat for 3 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 cream if frosting is too thick.
- Cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer.
- After freezing or refrigerating, thaw in the refrigerator, bring to room temperature then beat the frosting for a few seconds so it's creamy again. You may need to add a little milk or heavy cream if it's too stiff.
Nutrition Facts : Calories 320.1, Fat 16.3, SaturatedFat 10.3, Cholesterol 44.1, Sodium 16.9, Carbohydrate 45.2, Sugar 44.1, Protein 0.2
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