Lemon Buttercream Frosting
I make quite a bit of frosting and buttercream is very versatile,
The flavors can easily be changed by adding other liquid ingredients (instead of milk)
as well as alternative extracts from the classic Vanilla.
For Lemon Buttercream I used 1 cup shortening, 1 cup butter (room temperature), all butter frosting tends to get very soft, adding shortening helps it to stay firmer. Beat the butter and shortening together until it’s well blended and smooth, then add 5-6 cups sifted powdered sugar (so there will be no lumps) I start with four cups of sugar, then add the juice and extract then add up to an additional cup to get the consistency I want.( if it’s still need more sugar I keep adding more) I added the juice of a lemon which was 2 Tablespoons and added 2 teaspoons lemon extract.
I added a couple drops of Americolor food coloring #105 Egg Yellow to give it that lemon-y color
I put two colors of yellow in the bag one was lighter than the other, the more cupcakes I frosted the more contrast in colors came out.
I used a 2D tip to create the rose design.
I used a 2D tip to create the rose design.
To see a video on How to Frost a Rose Cupcake HERE.
Sue says
August 25, 2010 at 2:03 amLemon buttercream sounds so good! I am ready to bake anything right now just to top it with some lemon buttercream!
Jessica says
August 25, 2010 at 3:14 amThis sounds fabulous!
cookies and cups says
August 25, 2010 at 12:43 pmI love lemon buttercream, but no one else in my house does! Isn't that crazy?!
Shrii says
August 26, 2010 at 6:52 amoh great! Feels like a delicious recepie! I love to have butter and cream and as i got time, i am experimenting something new from these ingredients.
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grace says
August 27, 2010 at 7:54 pmThis is definitely a keeper. Thanks for sharing 🙂
Robyn says
August 28, 2010 at 8:20 pmThis sounds so good! I love lemon! Where did you get your sugar jar? I love it!