THE BEST LEMON BUTTERCREAM FROSTING
Classic Buttercream Frosting flavored with fresh lemons makes this Best Lemon Buttercream Frosting one of those go-to frostings that will always be a hit.
Provided by Two Sisters Crafting
Categories Frosting
Time 10m
Number Of Ingredients 9
Steps:
- In a mixer, add the butter and the lemon juice.
- Cream together on low speed until they are completely combined.
- Add the powdered sugar one cup at a time and continue to beat on medium speed until the frosting is creamy.
- Add the lemon zest and 1 small drop of yellow food coloring (if desired)
- Continue to mix.
- If the frosting is too runny, add 1/2 cup additional powdered sugar. Keep adding powdered sugar 1/2 cup at a time until you have the frosting at the desired consistency.
LEMON BUTTERCREAM FROSTING
Make and share this Lemon Buttercream Frosting recipe from Food.com.
Provided by Molly53
Categories Dessert
Time 10m
Yield 9 inch double layer cake
Number Of Ingredients 6
Steps:
- Beat butter or margarine until soft in a medium sized bowl.
- Beat in confectioners' sugar alternately with lemon rind, salt lemon juice, and milk.
- Continue beating until smooth and spreadable.
LEMON BUTTERCREAM FROSTING (FROM THE FAMOUS SPRINKLES CUPCAKES)
I got this from my sister, who got it off the box of a Sprinkles Cupcake mix. She said it was to die for. Sprinkles is a famous bakery in CA, and was featured on Oprah.
Provided by C. Taylor
Categories Dessert
Time 10m
Yield 12 cupcakes
Number Of Ingredients 5
Steps:
- Combine butter, sugar and salt and beat till well combined.
- Add lemon juice,zest and vanilla and continue to beat for another 3 to 5 minute or until creamy.
BUTTERCREAM ICING
Foolproof cake frosting requires just butter and icing sugar - try out different flavourings and use our guide for quantities
Provided by Caroline Hire - Food writer
Categories Afternoon tea, Dessert
Time 10m
Yield Makes enough to ice 12 cupcakes/fill and cover a 20cm cake
Number Of Ingredients 7
Steps:
- Beat 600g sifted icing sugar and 300g butter together with your chosen flavouring and colouring if using, add 2-3 tablespoons of boiling water to loosen and beat until smooth.
- Fill a piping bag with a star nozzle and pipe onto cupcakes or smear in the middle and over the top of a 20cm cake using a palette knife.
Nutrition Facts : Calories 284 calories, Fat 20.6 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 25 grams sugar, Protein 0.1 grams protein, Sodium 0.4 milligram of sodium
LEMON BUTTERCREAM FROSTING
Delicious lemon buttercream frosting, the perfect topping for any cake or cupcake.
Provided by Karlynn Johnston
Categories Dessert
Time 6m
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 196 kcal, Carbohydrate 26 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 27 mg, Sodium 90 mg, Sugar 26 g, ServingSize 1 serving
LEMON BUTTERCREAM FROSTING RECIPE
Calling all lemon dessert lovers! This easy Lemon Buttercream Frosting is impossible to resist. Pipe it onto cupcakes, spread it on a cake--or just eat it with a spoon. It's that good!
Provided by Aimee Shugarman
Categories Basics
Time 10m
Number Of Ingredients 4
Steps:
- For the frosting, beat butter for 3-5 minutes until pale in color.
- Add powdered sugar, lemon zest and lemon juice (about 2 Tbsp from fresh lemon) and cream. Beat for 3-5 minutes until fluffy.
Nutrition Facts : Calories 143 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 22 milligrams cholesterol, Fat 8 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 2 grams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
LEMON BUTTERCREAM FROSTING
The secret to perfecting every dessert you make this season? This homemade lemon buttercream frosting. Layer cakes, cookies, cupcakes-you name it, chances are it's going to taste better with a little bit of this citrusy frosting on top. The best part is that it's super easy to make, and you only need four ingredients to get started. Just mix together butter, powdered sugar, lemon juice and grated lemon peel for an ultra-creamy, tart and tangy, best-you-ever-had lemon buttercream frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 12
Number Of Ingredients 4
Steps:
- Beat butter, lemon peel and lemon juice in medium bowl with electric mixer on medium speed 30 seconds. Gradually beat in powdered sugar. Beat 2 to minutes longer or until light and fluffy.
Nutrition Facts : ServingSize 1 Serving
LEMON-BLUEBERRY CUPCAKES WITH BLUEBERRY-LEMON BUTTERCREAM FROSTING
Zesty and bright, these cupcakes are sure to wow! A vibrant frosting (flavored with a quick homemade jam) sits atop a lemony, moist cupcake studded with colorful berries. Using frozen blueberries makes these cupcakes accessible any time of year, too!
Provided by Kim
Categories Lemon Cupcakes
Time 4h25m
Yield 18
Number Of Ingredients 21
Steps:
- Combine frozen blueberries, sugar, and lemon juice for jam in a small pot over medium heat; bring to a simmer. Cook, stirring occasionally, until mixture has reduced and thickened, about 12 minutes. Remove from the heat.
- Pour mixture through a fine mesh sieve, pressing solids to extract as much jam as possible; you should have approximately 1/4 cup. Discard any solids and refrigerate jam until completely cool, at least 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
- Whisk flour, baking powder, and salt for cupcakes together in a small bowl.
- Cream sugar and butter together in a large bowl until light and fluffy. Mix in lemon juice, lemon zest, and vanilla until combined. Add flour mixture in 2 batches, alternating with buttermilk, beating batter just until combined after each addition; batter will be somewhat thick.
- Place frozen blueberries in a small bowl and toss with flour until coated. Add to the batter and fold to incorporate. Spoon batter into the prepared muffin cups, filling each one 3/4 full.
- Bake in the preheated oven for 20 minutes. Check to see if a toothpick inserted into the centers comes out clean, and continue to bake, if needed, for 4 to 8 more minutes. Cool in the pans for 5 minutes before removing to a wire rack to cool completely, about 20 minutes more.
- While the cupcakes are cooling, remove blueberry jam from the refrigerator. Measure out 1/4 cup for the frosting and reserve any extra for another use.
- Beat butter for frosting in a large bowl until creamy and smooth. Add 1 cup powdered sugar, lemon zest, lemon juice, and salt; beat until thoroughly combined. Add 1/4 cup blueberry jam and mix until combined. Add 1 cup powdered sugar and mix until smooth. Repeat with remaining 1 1/2 cups powdered sugar. Add heavy cream and beat until frosting is smooth and fluffy, 1 to 2 minutes more.
- Frost cooled cupcakes.
Nutrition Facts : Calories 344.7 calories, Carbohydrate 48.8 g, Cholesterol 62.5 mg, Fat 16.5 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 10.1 g, Sodium 132.7 mg
LEMON MERINGUE BUTTERCREAM
Categories Dairy Dessert Lemon Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 12 cups
Number Of Ingredients 13
Steps:
- Make lemon curd:
- In a small heavy saucepan whisk together yolks and sugar and whisk in lemon juice, butter, and a pinch of salt. Cook mixture over moderately low heat, whisking, until it reaches boiling point, 5 to 7 minutes (do not let it boil). Strain curd through a fine sieve into a bowl and cool, its surface covered with a plastic wrap. Chill curd, covered at least 4 hours or overnight.
- Make buttercream:
- In a heavy saucepan combine sugar and water and bring to a boil, stirring until sugar is dissolved. Boil syrup, undisturbed, until it reaches 248°F on candy thermometer. While syrup is boiling, in a standing electric mixer beat whites with a pinch salt until foamy and beat in cream of tarter. Beat whites until they just hold stiff peaks and add hot syrup in a stream, beating. Beat mixture at medium speed until completely cool, 15 to 20 minutes. Beat in butter, 1 piece at a time, and beat until it is thick and smooth. (Buttercream will at first appear very thin but as more butter is beaten in, it will thicken.) Beat in lemon curd and salt, beating until smooth, and drizzle in framboise, 1 tablespoon at a time, beating. Buttercream may be made 4 days ahead and chilled in an airtight container or 2 weeks ahead and frozen in anairtight container. Let buttercream come completely to room temperature (this may take several hours if frozen) and beat before using.
BRIGHT LEMON BUTTERCREAM FROSTING
Make and share this Bright Lemon Buttercream Frosting recipe from Food.com.
Provided by SweetSueAl
Categories Dessert
Time 45m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Cream butter, gradually add sugar, beating well.
- Add remaining ingredients, beat until smooth.
- Will frost a 3-layer (9 inch) cake.
VERONICA'S LEMON BUTTERCREAM FROSTING
This frosting is to die for if you love lemon! Perfect as the frosting on a white or lemon cake. I think I found this in Betty Croker's cookbook, but can't remember. VERY VERY LEMONY!
Provided by Trixyinaz
Categories Dessert
Time 10m
Yield 1 9x13 cake
Number Of Ingredients 4
Steps:
- Beat butter, lemon peel and lemon juice in medium bowl on medium speed until smooth.
- Gradually beat in powdered sugar.
- Beat 2 to 3 minutes longer or until light and fluffy.
- Note: This frosting is very lemony.
- However, when eaten the next day, it isn't as lemony and still very good.
- Will cover a 9 x 13 cake or bunt cake.
TANGY LEMON FROSTING
Frosts two 8-9"-inch layers or one 13x9"-inch cake. I have not tried this recipe. I got it from a recipe box from an estate sale.
Provided by internetnut
Categories Dessert
Time 15m
Yield 2 8-9 inch layers, 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Mix crisco, salt, 1 c confectioners sugar, lemon peel, and food coloring, if desired.
- Add lemon juice, water, and remaining sugar alternately; mix until smooth and creamy.
- Add more sugar to thicken or water to thin frosting if needed for good spreading consistency.
Nutrition Facts : Calories 928.7, Fat 25.6, SaturatedFat 7.8, Sodium 585.8, Carbohydrate 180.2, Fiber 0.3, Sugar 176.2, Protein 0.1
LEMON FROSTING
Lemon juice and zest give this simple buttercream frosting a refreshing zing.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 15m
Yield Makes 3 1/2 cups frosting
Number Of Ingredients 3
Steps:
- Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium-low. Add sugar, 1/2 cup at a time, beating and scraping sides of bowl after each addition, about 5 minutes total. Add lemon juice and zest, and beat until frosting is smooth. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)
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- Slowly add milk if necessary, one tablespoon at a time until the proper consistency is reached: add more milk for a creamy, spreadable frosting; less milk for piping. Whip 1-2 minutes until fluffy, then stir in the zest, if using.
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