Lemon Buttercream Food

THE BEST LEMON BUTTERCREAM FROSTING

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

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

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.

LEMON CAKE WITH LEMON MERINGUE BUTTERCREAM

Steps:

• Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans. Line bottoms with buttered parchment paper and dust with flour.
• In the bowl of an electric mixer cream the butter and sugar for 3 to 5 minutes, until light and fluffy. Add the eggs 1 at a time, scraping down the bowl as needed. Add the lemon juice and zest and mix well.
• In another large bowl, sift the flour, baking powder, baking soda and salt. Alternately beat in the dry ingredients and the milk to the batter in 3 parts, with dry ingredients at the beginning and the end. Mix until just combined.
• Pour the batter equally into the 2 pans. Bake for 45 to 55 minutes, until the tops are browned and a toothpick comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a rack to cool completely.
• Buttercream: Bring a few inches of water to a boil in a saucepan that can hold an electric mixer bowl above the water. Whisk the sugar, the yolks, lemon juice, cream of tartar, and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes. Transfer the bowl to a standing mixer fitted with the whisk attachment and beat the yolks at medium-high speed until light in texture and cool, about 10 minutes. Beat in the butter, a little at a time, until the icing is smooth and spreadable.
• To assemble: place 1 layer on a cake plate, browned side down, and spread with approximately 1/4 of the frosting. Top with the second layer, browned side up, and frost the top and sides. Decorate with raspberries.
• Click here to view Food Network Kitchen's healthier version of this recipe.

ROSEMARY OLIVE OIL CAKE WITH LEMON BUTTERCREAM

Steps:

• Make the cake: Preheat the oven to 300˚ F. Coat two 8-inch round cake pans with cooking spray. Combine the sugar, 2 1/3 cups flour, the baking powder, salt and 2 egg yolks in a large bowl; beat with a mixer on medium-high speed until well mixed. Stream in 1 cup olive oil and mix about 30 seconds. Beat in the 3 whole eggs, one at a time. Stream in the milk and vanilla and mix until combined.
• In a separate bowl, combine the chopped rosemary, remaining 2 teaspoons olive oil and 3 teaspoons flour. Fold the rosemary mixture into the batter.
• Pour the batter into the cake pans. Bake until a toothpick inserted into the centers comes out clean, 20 to 30 minutes. Transfer to a rack and let cool completely in the pans.
• Make the lemon curd: In a small saucepan, combine 1/4 cup sugar, the egg yolk, lemon zest and juice, cornstarch and 1 tablespoon butter. Stir continuously with a rubber spatula until the mixture boils and thickens, about 1 minute. Transfer the lemon curd to a bowl and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate to cool.
• Make the buttercream: Set up a stand mixer with the whisk attachment. In a medium saucepan, heat the egg whites and remaining 1 cup sugar over medium heat until the mixture reaches 160˚ F and the sugar is dissolved. (You should not be able to feel any sugar granules and the mixture should be very warm, not hot, to the touch.)
• Pour the egg white mixture into the mixer bowl and whisk on medium-high speed until the meringue is three times its volume, holds firm peaks and has cooled to about 95˚ F, about 4 minutes. Beat in the remaining 4 sticks butter slowly, piece by piece, until smooth and blended. Beat in the salt and vanilla.
• Remove the lemon curd from the refrigerator and fold it into the buttercream until well combined.
• Assemble the cake: Transfer 1 cake layer to a cake plate. Spread some of the buttercream on top using an offset spatula. Top with the other cake layer. Cover the top and sides of the cake with a thin layer of buttercream (this is the crumb coat); refrigerate 15 to 20 minutes. Cover with the remaining buttercream.

LEMON-BLUEBERRY CUPCAKES WITH BLUEBERRY-LEMON BUTTERCREAM FROSTING

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.

LEMON BUTTERCREAM FROSTING

Steps:

• In a mixer, blend butter until fluffy. Add in powdered sugar 1/2 cup at a time until fully incorporated. Add 2 Tablespoons of heavy whipping cream and 1/2 cup of Lemon Curd. Mix well. Spread mixture onto cake as a filling or coating or pipe onto cupcakes.

LIGHT LEMON SPONGE CAKE

Steps:

• Preheat oven to 160C/fan and then Grease or line the cake tin
• In a bowl add the ingredients FOR ONE TIER one by one in the order stated above, mixing as you go.
• Once the mixture is smooth (airy with a few bubbles is ok) pour it into the lined cake tin.
• Put the cake into the preheated oven for 15 mins, then take out and turn the tin around and put back in for another 18 mins.
• To test if the cake is cooked insert a tooth pick into the dome of the cake, if it comes out clean the cake is ready.
• It should be golden brown on top!
• Leave the cake to cool for about ten minutes in the tin then transfer onto a cooling rack for another 10-15.
• Repeat steps 1-6 for the second cake tier.
• Whilst the cakes are cooling prepare the buttercream;
• using a whisk, whisk the butter ,adding the icing sugar slowly, then when you've added all the icing sugar whisk in the lemon juice and rind.
• When the cakes have each cooled use a pallet knife ~ or flat knife~ to spread HALF of the buttercream onto ONE cake.
• Then carefully place the other cake on top (BEWARE OF ANY BUTTERCREAM SEEPING OUT THE SIDES)
• Use the remaining buttercream for the top of the cake then decorate with icing sugar and raspberries(optional)

LEMON BUTTERCREAM FROSTING (FROM THE FAMOUS SPRINKLES CUPCAKES)

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.

LEMON MERINGUE BUTTERCREAM

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.