Lemon Honey Buttercream Recipe 415

LEMON BUTTERCREAM FROSTING

Steps:

• With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy - about 2 minutes. Add confectioners' sugar, lemon juice, heavy cream, and zest with the mixer running on low. Increase to high speed and beat for 3 full minutes. Taste and add salt as needed. Add up to 1/2 cup more confectioners' sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick.
• Cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing or refrigerating, thaw in the refrigerator, bring to room temperature then beat the frosting for a few seconds so it's creamy again. You may need to add a little milk or heavy cream if it's still too stiff.

LEMON-HONEY BUTTERCREAM RECIPE - (4.1/5)

Steps:

• 1) Cream margarine/butter and shortening until light and fluffy. 2) Add honey, mix until well combined. 3) Beat in sugar little by little until combined. 4) Add milk and whip on high for 4-5 minutes. 5) Add lemon zest and mix until combined. 6) Pipe onto cake, eat, and enjoy!

HONEY BUTTERCREAM

Steps:

• 1. Make the cake layers, following the instructions for the whipped cream cake.
• 2. While the cake is cooling, make the frosting in the top of a double boiler over simmering water, whisk the sugar and egg whites for 3 minutes. The mixture will look like shiny marshmallow cream. Remove from the heat.
• 3. Using a handheld mixer on medium speed, beat until the meringue has cooled, about five minutes.
• 4. Add the butter pats, a third at a time, beating until smooth.
• 5. Beat the buttercream on medium-high speed for 6 to 10 minutes, until it is thick and very smooth. If the buttercream curdles or separates, just keep beating. It will come together.
• 6. Lower the speed to medium and gradually beat in the lemon juice, then the vanilla extract and honey. You should have a smooth buttercream. Cover tightly with plastic and set aside.