Lemon Vanilla Buttercream Recipes
BUTTERCREAM ICING
Foolproof cake frosting requires just butter and icing sugar - try out different flavourings and use our guide for quantities
Provided by Caroline Hire - Food writer
Categories Afternoon tea, Dessert
Time 10m
Yield Makes enough to ice 12 cupcakes/fill and cover a 20cm cake
Number Of Ingredients 7
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.
Nutrition Facts : Calories 284 calories, Fat 20.6 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 25 grams sugar, Protein 0.1 grams protein, Sodium 0.4 milligram of sodium
LEMON BUTTERCREAM FROSTING
The secret to perfecting every dessert you make this season? This homemade lemon buttercream frosting. Layer cakes, cookies, cupcakes-you name it, chances are it's going to taste better with a little bit of this citrusy frosting on top. The best part is that it's super easy to make, and you only need four ingredients to get started. Just mix together butter, powdered sugar, lemon juice and grated lemon peel for an ultra-creamy, tart and tangy, best-you-ever-had lemon buttercream frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 12
Number Of Ingredients 4
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.
Nutrition Facts : ServingSize 1 Serving
VANILLA CAKE WITH RASPBERRY FILLING & LEMON BUTTERCREAM ICIN
I got this recipe out of a Southern Living cookbook but I only make it for special occasions. Every time I make it I only get one slice (it's supposed to feed 16 but good luck with that). It's not diet friendly but can be altered to your liking. The cake itself is excellent with any type of icing or even by itself. When storing this cake it's best to store it in the fridge just to keep the icing from falling off.
Provided by renaimes
Categories Dessert
Time 51m
Yield 3 9 inch cakes, 16 serving(s)
Number Of Ingredients 13
Steps:
- Cake:.
- Beat butter at medium speed until creamy; gradually add sugar, beating well. Add eggs one at a time beating after each addition. Combine flour, baking powder, and salt; add to butter mixture alternating with milk, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Stir in flavorings.
- Pour batter into three greased and floured 9 inch round cake pans. Bake at 350 degrees for 23 minutes or until a wooden tooth pick inserted in the center comes out clean. Cool in pans on wire racks for 10 minutes; remove from wire pans and cool completely on wire racks. Slice cake layers in half horizontally to make six layers. Place one layer, cut side up, on a cake plate; spread with 2 1/2 tablespoons preserves. Repeat procedure with remaining 5 layers and preserves, omitting preserves on top of last layer.
- Icing:.
- Beat first 3 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating until spreading consistency.
Nutrition Facts : Calories 586.3, Fat 30.8, SaturatedFat 19, Cholesterol 124.9, Sodium 414.7, Carbohydrate 74.6, Fiber 0.7, Sugar 49.5, Protein 4.6
LEMON VANILLA BUTTERCREAM
Make and share this Lemon Vanilla Buttercream recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 15m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Place the butter in a large mixing bowl.
- Add 4 cups of the sugar and then the milk, vanilla and lemon juice. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.
- Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency.
- You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly (I used yellow).
- Use and store the icing at room temperature because icing will set if chilled.
Nutrition Facts : Calories 4479.5, Fat 187.1, SaturatedFat 118.1, Cholesterol 496.6, Sodium 62.4, Carbohydrate 720.6, Sugar 705.6, Protein 3.9
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