Lemonade Butter Cream Frosting Recipes

THE BEST LEMON BUTTERCREAM FROSTING

The Best Lemon Buttercream Frosting image

Classic Buttercream Frosting flavored with fresh lemons makes this Best Lemon Buttercream Frosting one of those go-to frostings that will always be a hit.

Provided by Two Sisters Crafting

Time 10m

Number Of Ingredients 9

Ingredients

1 cup Butter - Softened (we used Salted Sweet Cream Butter)
5 cups of Powdered Sugar
1 tablespoon of Lemon Zest
1/4 cup of freshly squeezed Lemon Juice
Wilton Color Right Food Coloring System - Yellow
Decorating Bags
Wilton 2D Decorating Tip
Mixer
Zester/Rasp

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.

LEMONADE BUTTER CREAM FROSTING

Lemonade Butter Cream Frosting image

I make this frosting to go with the Pink Lemonade Cake I also submitted. It is SO good. If you would like, you can also add a drop of red food coloring to add a pink hue to the frosting as well.

Provided by HillBillyFilly

Categories Dessert

Time 10m

Yield 3-5 cups, 10-12 serving(s)

Number Of Ingredients 4

Ingredients

1 1/2 cups butter, softened (3 sticks)
6 tablespoons frozen lemonade concentrate, thats been thawed
1 teaspoon lemon zest
6 cups powdered sugar

Steps:

In a large bowl beat butter, lemonade concentrate and zest at medium speed with a mixer until combined. Gradually add powdered sugar beating until smooth. If you would like, add a drop of red food coloring to make the frosting pink as well.

BUTTERCREAM ICING

Buttercream icing image

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

Ingredients

600g icing sugar, sifted
300g unsalted or salted butter, softened
finely grated lemon zest
finely grated orange zest
a dash of vanilla extract
few drops food colouring
cocoa powder, to taste

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 FROSTING

Lemon Frosting image

Lemon juice and zest give this simple buttercream frosting a refreshing zing.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 15m

Yield Makes 3 1/2 cups frosting

Number Of Ingredients 3

Ingredients

1 1/2 cups (3 sticks) unsalted butter, softened
1 pound confectioners' sugar (3 1/2 cups), sifted
2 tablespoons freshly squeezed lemon juice, plus 1 teaspoon lemon zest, from 1 large lemon

Steps:

Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium-low. Add sugar, 1/2 cup at a time, beating and scraping sides of bowl after each addition, about 5 minutes total. Add lemon juice and zest, and beat until frosting is smooth. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)

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