Lemonade Butter Cream Frosting Food

QUICK VANILLA BUTTERCREAM FROSTING

Steps:

• In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
• Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading 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.

LEMONADE FROSTING

Steps:

• In a large glass, metal , or ceramic bowl beat whipping cream, sugar, and pink lemonade until fluffy and peaks form. Use immediately.

LEMONADE BUTTER CREAM FROSTING

Steps:

• In a large bowl beat butter, lemonade concentrate and zest at medium speed with a mixer until combined. Gradually add powdered sugar beating until smooth. If you would like, add a drop of red food coloring to make the frosting pink as well.

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.

BASIC BUTTERCREAM ICING

Steps:

• Combine all the ingredients in large mixing bowl and mix at slow speed until smooth. If stiffer icing is needed, or if the weather is very warm, add a little extra sugar. This recipe is enough to cover and fill a 9- by 13-inch sheet cake or two 9-inch layers.

KIM MORRISON'S REAL VANILLA BUTTERCREAM FROSTING

Steps:

• Mix 3 cups sugar with water in a small, heavy saucepan. Cook over high heat until syrup reaches 248 degrees F on a candy thermometer. Watch it closely as it gets close to temperature; it will go quickly at the end.
• While syrup is cooking, beat egg whites with 2 tablespoons sugar until stiff but not dry.* (Extra- fine granulated sugar works best). Turn mixer off until syrup is ready.
• With mixer running, pour syrup into the egg whites in a thin, steady stream, making sure not to pour directly onto beaters. Be careful, as hot syrup can burn if you. Continue to beat mixture until it is no longer hot.
• Allow to cool to room temperature and then beat in the softened butter, 1 tablespoon at a time, until all is incorporated. (Salted butter works fine. If you are using unsalted butter, add 1/2 teaspoon salt, or to taste.) The mixture will become thin and may look curdled at first, but will then become smooth as it beats. Lastly, beat in the vanilla all at once. (Use the best vanilla you can find. Artificial and white "vanilla" will ruin the delicate flavor.)
• If not using at once, refrigerate the buttercream until needed. It will keep for 1 week in a tightly sealed container in the refrigerator. To use, just bring it back to room temperature and re-beat to restore the texture. If you have trouble with the texture, getting it to room temperature and extra beating are the keys to making it smooth. Enjoy on your favorite cake!

CREAMY LEMONADE FROSTING

Steps:

• Place cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds.
• Stop the mixer; add sugar, lemonade concentrate and zest. Beat on low speed until sugar is incorporated, 1 minute, then beat on medium speed until light and fluffy, 1 minute more.
• PER SERVING (based on 24 servings): 129 calories; 7g fat (49 percent calories from fat); 4.5g saturated fat; 20mg cholesterol; 1g protein; 15.5g carbohydrate; 15g sugar; no fiber; 29mg sodium; 9mg calcium; 14mg potassium.
• Note: This makes a soft, fluffy icing. For a stiffer icing, which is easier to decorate, gradually add up to 2 cups more sugar.
• Yields 3 cups and enough for 24 cupcakes.

LEMONY SWISS MERINGUE BUTTERCREAM FROSTING

Steps:

• Make the filling and crumb coat: Cook egg whites and sugar in a small saucepan over medium heat, whisking constantly until sugar is completely dissolved. Transfer to the bowl of an electric mixer fitted with the whisk attachment; mix on high speed until mixture is room temperature. With the mixer on medium-low, add butter, one piece at a time, mixing well after each addition.
• Remove whisk attachment and switch to paddle attachment. Increase speed to high and beat until buttercream comes together, about 5 minutes; beat in lemon extract.
• Make the frosting: In a clean saucepan and bowl of an electric mixer, repeat process in step 1.

ULTIMATE BUTTER CREAM FROSTING

Steps:

• Cream powdered sugar, butter, vanilla, and salt. While mixer is running, slowly add a portion of the cream to the mixture. Continue adding the cream to make the frosting of a good spreading consistency. You may need a little less or a little more of the cream called out in the recipe to achieve your desired consistency.

LEMON BUTTERCREAM ICING

Steps:

• In large bowl, cream shortening and butter with electric mixer until light and fluffy.
• Add Lemon juice and zest; beat well.
• Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.
• When all sugar has been mixed in, if icing is dry, add additional juice or milk and beat at medium speed until light and fluffy.
• Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Re-whip before using.

STRAWBERRY LEMONADE CAKE WITH FRESH STRAWBERRY BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch cake pans.
• Place cake flour, sugar, baking powder, and 1/2 teaspoon kosher salt into the bowl of an electric mixer and stir to combine.
• Stir lemonade concentrate, milk, eggs, 2 teaspoons strawberry extract, lemon extract, and food coloring together in a separate bowl.
• Add 12 tablespoons cubed butter to the flour mixture, 2 to 3 pieces at a time, and mix on low speed until all butter is added and the mixture resembles coarse meal. Stop the mixer and scrape the sides and bottom of the bowl.
• Resume mixing at medium speed; add 1/2 of the egg mixture slowly and mix, about 20 seconds. Scrape the sides and bottom of the bowl. Resume mixing at medium speed; add remaining egg mixture in 2 batches, about 20 seconds after each addition, scraping the sides and bottom of the bowl after each addition. Pour batter evenly into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 28 to 33 minutes.
• Remove cakes from the oven and let cool on cooling racks for 10 minutes. Turn cake layers out onto the racks to cool completely, 15 to 30 minutes.
• While cakes cool, place 8 strawberries into a small food processor or an electric blender. Blend to make 1/4 cup puree.
• Place 10 tablespoons softened butter and a pinch of kosher salt into the bowl of an electric mixer and beat on medium speed until light and fluffy, about 2 minutes. Mix in 1/8 teaspoon strawberry extract. Gradually add about 1/3 of the confectioners' sugar to the butter while continuing to mix. Add 1/2 of the strawberry puree, scraping the sides and bottom of the bowl, and continue mixing.
• Add the next 1/3 of the confectioners' sugar, scraping the sides and bottom of the bowl. Mix in remaining strawberry puree. Sprinkle in the remaining confectioners' sugar and mix until desired consistency is reached, adding more confectioners' sugar or strawberry puree as needed.
• Place the cooled bottom cake layer on a serving plate and spread the top with lemon curd. Place the second layer on top of the first and frost with strawberry buttercream starting with the sides, then the top of the cake.