Lemon Buttercream Recipes

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.

BUTTERCREAM ICING

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.

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 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.

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.