Lemon Buttercream Frosting

I remember the first time I tried lemon buttercream frosting. It was at a friend's birthday party. The cake stood proudly on the table, crowned with a fluffy layer of that bright, tangy frosting. One bite was all it took

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Prep Time: 5

Total Time: 5

Course: Dessert

Cuisine: American

Keyword: Lemon Buttercream Frosting

Servings: Cups

Calories: 160kcal

Equipment

Bowl
cup

Ingredients

2 tablespoons rich heavy cream: This adds a luscious texture to the frosting.
1/2 teaspoon pure vanilla extract: It adds warmth and depth complementing the lemon without overpowering it.
2 and 1/2 tablespoons freshly squeezed lemon juice: Bright and tangy it’s the star of our frosting.
1 cup 226g unsalted butter, softened to room temperature: A must for any buttercream, you want it soft for easy blending.
4 and 1/2 cups 540g powdered sugar (confectioners’ sugar): This sweetens our frosting and gives it that classic fluffy texture.
2 teaspoons finely grated lemon zest: Adds an extra pop of lemon flavor making it irresistible.

Instructions

Step 1: Prepare Your Ingredients

Before you start, grab all your ingredients. Make sure your butter is perfectly softened. Cold butter will only lead to lumps, and we don’t want that. You can let it sit at room temperature for about an hour or soften it gently in the microwave for 10 seconds.

Step 2: Beat the Butter

In a mixing bowl, start beating the softened butter using an electric mixer on medium speed until it’s creamy. This usually takes about 2 to 3 minutes. The fluffier the butter gets, the better your frosting will be.

Step 3: Add the Sugar

Gradually add powdered sugar to the bowl while mixing on low speed. This prevents a cloud of sugar from poofing into your kitchen. Once the sugar is combined, increase the speed slightly and beat for another minute until smooth.

Step 4: Incorporate the Lemon

Now, it’s time to bring in the lemon. Add the freshly squeezed lemon juice, lemon zest, and vanilla extract. Beat the mixture on medium speed until everything is well combined. You’ll notice the frosting becoming more aerated and fluffy. If it feels too thick, add that tablespoon of heavy cream. It should reach a texture that’s spreadable but also holds its shape.

Step 5: Taste Test

Here comes the best part! Grab a spatula or a spoon and give the frosting a taste. Adjust if necessary. You can add more lemon juice for tang or a bit more sugar for sweetness, depending on your preference.

Step 6: Frost Away

Once you’re happy with the taste and texture, use the frosting immediately or store it, if you can resist. Use it to frost cakes, cupcakes, or cookies. You’ll find that the bright flavor adds a refreshing touch to any dessert.

Notes

Room Temperature Ingredients: Ensure your butter and other ingredients are at room temperature for easier mixing.
Sift the Sugar: Sifting the powdered sugar before adding it helps to eliminate any lumps, leading to a creamier frosting.
Zest It Right: When zesting the lemon, make sure to only grate the yellow part of the skin. The white pith can be bitter.
Store in the Fridge: If you have extra frosting, store it in an airtight container in the fridge for up to a week. Just rewhip it before using.
Freeze for Later: You can freeze the lemon buttercream frosting in a sealed container for up to a month. Just thaw overnight in the fridge when you want to use it.

Nutrition

Calories: 160kcal | Carbohydrates: 24g | Fat: 7g | Saturated Fat: 4g | Sugar: 23g

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