Zesty Lemon Frosting Food

ZESTY LEMON FROSTING

Steps:

• Cream butter and lemon zest in bowl of electric mixer fitted with paddle attachment, about 3 minutes.
• Slowly add icing sugar, mixing on low speed for about 2 minutes.
• Add remaining ingredients and beat on med-high for 3-4 minutes until very fluffy.
• If using color gel, add a drop or two, then beat until blended.
• Yields enough to frost outside of three layer 8" round cake.

LEMON ICING

Steps:

• Combine the butter, lemon juice, vanilla, and confectioner's sugar and beat until light and fluffy. Add more confectioner's sugar, or lemon juice to adjust the consistency as needed.

CREAM CHEESE-LEMON ZEST FROSTING

Steps:

• In a standing mixer fitted with the whisk attachment, whip the cream cheese and butter on medium-high speed until combined and airy, about 2 minutes. Mix in the lemon zest, lemon juice, and vanilla.
• Sift the powdered sugar onto a piece of parchment or wax paper. With the mixer on low speed, slowly pour the sifted powdered sugar into the frosting (use both hands to bend the paper so the sugar pours slowly into the bowl).
• Scrape down the sides of the bowl with a rubber spatula. If the frosting seems too soft to spread, allow it to chill for 15 minutes in the refrigerator.

LEMON FROSTING

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.)

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.