Citrus Buttercream Recipes

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, 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.

RECIPES

Steps:

• Step 1:Beat the butter and sugar together until smooth, then add the vanilla extract.Step 2:Mix in the orange/lemon/lime juice depending on your taste preference.

LEMON BUTTERCREAM FROSTING

Steps:

• Place the butter in a mixing bowl and beat on medium speed with an electric mixer until light and fluffy. With the mixer running, gradually add the powdered sugar, scraping down the sides of the bowl as needed. Beat in the lemon peel and enough of the lemon juice to reach the desired spreading consistency. 1 batch should frost a 13x9 cake or a 2-layer cake.

LEMON BUTTERCREAM FROSTING

Steps:

• Using a hand held mixer or standing mixer, cream the butter using a paddle or whisk attachment on medium high until light and fluffy, about 4-5 minutes. If necessary, half way through scrape down the sides of the bowl and continue mixing.
• Turn off the mixer and add powdered sugar, lemon juice, lemon zest. Mix on low for a minute until it incorporates and starts to look crumbly.
• Turn up the speed and continue mixing on medium to medium high, about 3-4 minutes until light and fluffy.
• If the frosting is too thick, you can add a tablespoon of milk or cream. If it is too thin, you can add another 1 or 2 tablespoons of powdered sugar.

LEMON CUPCAKES

Steps:

• Preheat oven to 350°F (176°C) and prepare a pan with cupcake liners.
• Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside.
• Add the butter, oil, sugar and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 1 1/2 to 2 minutes. Do not skimp on the creaming time.
• Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
• Add half of the dry ingredients to the batter and mix until mostly combined.
• Combine the milk and lemon juice, then slowly add the mixture to the batter along with the lemon zest and mix until well combined.
• Add the remaining dry ingredients and mix just until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
• Fill the cupcake liners about 3/4 full and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
• Remove cupcakes from the oven and place on a cooling rack to cool.
• When the cupcakes have cooled, make the buttercream. Add the butter to a large mixer bowl and beat until smooth.
• Add about half of the powdered sugar and mix until smooth and well combined.
• Add the vanilla extract, 3-4 tablespoons of lemon juice and the lemon zest to the frosting and mix until well combined.
• Add the remaining powdered sugar and salt and mix until well combined and smooth. Add additional lemon juice as needed to get the right consistency and flavor.
• Pipe the frosting onto the cupcakes. I used Ateco tip 844.
• Cupcakes are best when stored well covered and eaten within 2-3 days. They can be left at room temperature for about 24 hours, then refrigerated. Serve at room temperature.

LEMON BUTTERCREAM

Steps:

• In a small saucepot, whisk together lemon juice and cornstarch. Place the pot over medium heat for 2-5 minutes to bring to a boil, stir with a rubber spatula constantly to prevent it from burning on the bottom.
• Add lemon zest to the mixture. The lemon should be opaque and thick. Once thick, remove from the heat and place into the freezer to cool quickly.
• In the stand mixer bowl fitted with the paddle attachment, beat the butter until light and fluffy, about 2 minutes.
• Turn the mixer to low and add the cold lemon gel, salt, and vanilla.
• Next, gradually add powdered sugar, followed by the heavy cream. Mix on medium-high speed for about 5 minutes, until light and fluffy. Scrape down the sides of the bowl.
• Before decorating, turn the mixer on low and mix for 2 minutes to push out any air bubbles, or use a rubber spatula to push out the air bubbles. (You may need to repeat this step when frosting the outside of the cake).

LEMON ERMINE FROSTING RECIPE

Steps:

• Put the juice, sugar, flour and salt into a heavy-bottomed sauce pan.
• Heat over medium-high heat, whisking quickly and constantly, until the mixture comes to a boil.
• Let boil for about 1 minute, still madly whisking, and then pour through a fine-mesh strainer into a bowl.
• Press all of it through the strainer with a flexible rubber or silicone spatula, making sure to scrape any that is sneakily sticking to the underside of the strainer.
• Press plastic wrap onto the surface of your pudding (that's what it is, after all), and cool to room-ish temperature in the fridge.
• With the paddle attachment, beat the butter until smooth and fluffy.
• Once the butter is smooth, beat in the cooled pudding, a bit at a time, scraping the bowl as necessary.
• Switch to the whip attachment and whisk the frosting until light and fluffy, about 3 additional minutes.

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.

ROSEMARY OLIVE OIL CAKE WITH LEMON BUTTERCREAM

Steps:

• Make the cake: Preheat the oven to 300˚ F. Coat two 8-inch round cake pans with cooking spray. Combine the sugar, 2 1/3 cups flour, the baking powder, salt and 2 egg yolks in a large bowl; beat with a mixer on medium-high speed until well mixed. Stream in 1 cup olive oil and mix about 30 seconds. Beat in the 3 whole eggs, one at a time. Stream in the milk and vanilla and mix until combined.
• In a separate bowl, combine the chopped rosemary, remaining 2 teaspoons olive oil and 3 teaspoons flour. Fold the rosemary mixture into the batter.
• Pour the batter into the cake pans. Bake until a toothpick inserted into the centers comes out clean, 20 to 30 minutes. Transfer to a rack and let cool completely in the pans.
• Make the lemon curd: In a small saucepan, combine 1/4 cup sugar, the egg yolk, lemon zest and juice, cornstarch and 1 tablespoon butter. Stir continuously with a rubber spatula until the mixture boils and thickens, about 1 minute. Transfer the lemon curd to a bowl and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate to cool.
• Make the buttercream: Set up a stand mixer with the whisk attachment. In a medium saucepan, heat the egg whites and remaining 1 cup sugar over medium heat until the mixture reaches 160˚ F and the sugar is dissolved. (You should not be able to feel any sugar granules and the mixture should be very warm, not hot, to the touch.)
• Pour the egg white mixture into the mixer bowl and whisk on medium-high speed until the meringue is three times its volume, holds firm peaks and has cooled to about 95˚ F, about 4 minutes. Beat in the remaining 4 sticks butter slowly, piece by piece, until smooth and blended. Beat in the salt and vanilla.
• Remove the lemon curd from the refrigerator and fold it into the buttercream until well combined.
• Assemble the cake: Transfer 1 cake layer to a cake plate. Spread some of the buttercream on top using an offset spatula. Top with the other cake layer. Cover the top and sides of the cake with a thin layer of buttercream (this is the crumb coat); refrigerate 15 to 20 minutes. Cover with the remaining buttercream.