Tangy Lemon Frosting Recipes

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 FROSTING RECIPE

Steps:

• In a large mixing bowl, mix together butter and cream cheese until smooth.
• Add lemon extract, lemon juice, lemon zest and mix until combined.
• Gradually mix in powdered sugar (1/2 cup at a time) until frosting is smooth and creamy.
• Add some yellow gel coloring (quantity is based on how intense you want the yellow shade) and mix until color is evenly distributed.
• Cover bowl and chill in the fridge for 20-30 minutes to make it slightly firmer, which makes easier to pipe perfect swirls. This is an optional step but I do this with most of my frostings. Enjoy!

GRANDMA'S FROSTED LEMON BARS

Steps:

• Heat oven to 350°F. Grease bottom and sides of an 8-inch square pan.
• In medium bowl, mix butter, flour, and 1/4 cup powdered sugar with a pastry blender or two knives until mixture becomes crumb-like. Press evenly into bottom of pan.
• Bake 20 to 25 minutes or until edges of crust begin to brown. DO NOT over bake.
• Meanwhile in medium bowl, beat all filling ingredients with electric mixer on medium-high speed until smooth.
• Pour filling mixture over warm crust. Return pan to oven; bake for an additional 25 minutes or until filling is set.
• Cool completely before frosting.
• In small bowl, beat butter and 1 1/2 cups powdered sugar with electric mixer on low speed until blended. Add remaining ingredients; beat on high speed until well blended. Spread frosting over filling.
• Cut into 4 rows by 4 rows. Serve chilled or at room temperature.

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 CREAM CHEESE FROSTING

Steps:

• Beat cream cheese, butter and sugar until smooth, about 5 minutes. Beat in lemon zest and juice. Refrigerate in an airtight container up to 3 days. Stir until smooth before using.

TANGY LEMON FROSTING

Steps:

• Mix crisco, salt, 1 c confectioners sugar, lemon peel, and food coloring, if desired.
• Add lemon juice, water, and remaining sugar alternately; mix until smooth and creamy.
• Add more sugar to thicken or water to thin frosting if needed for good spreading consistency.

TANGY LEMON CREAM CHEESE FROSTING

Steps:

• Beat cream cheese and butter in a bowl until combined. Beat in powdered sugar and lemon juice.
• Beat in 2-1/4 to 2-1/2 cups more of powdered sugar till frosting is of spreading consistency. Stir in a few drops of yellow food coloring.

TANGY LEMON GLAZE

Steps:

• In a small saucepan blend apple juice and brown sugar.
• Stir in steak sauce,lemon juice,cornstarch and lemon peel.
• Heat to a boil,stirring constantly.
• Boil 1 minute,remove from heat and cool slightly.
• Use as a basting sauce for chicken,pork or ham.