Limoncello Buttercream Recipes
LIMONCELLO
Truly worth the time required to create this distinguished ice cold refreshing drink.
Provided by Michele O'Sullivan
Categories World Cuisine Recipes European Italian
Time P21DT40m
Yield 34
Number Of Ingredients 4
Steps:
- Zest the lemons, and place zest into a large glass bottle or jar. Pour in vodka. Cover loosely and let infuse for one week at room temperature.
- After one week, combine sugar and water in a medium saucepan. Bring to a boil. Do not stir. Boil for 15 minutes. Allow syrup to cool to room temperature.
- Stir vodka mixture into syrup. Strain into glass bottles, and seal each bottle with a cork. Let mixture age for 2 weeks at room temperature.
- Place bottled liqueur into the freezer. When icy cold, serve in chilled vodka glasses or shot glasses.
Nutrition Facts : Calories 132.2 calories, Carbohydrate 17.6 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 1.1 mg, Sugar 17.6 g
LIMONCELLO BUTTERCREAM
The filling for Recipe #477154, which is perfect for any cakes, cookies or truffles needing a citrus zing.
Provided by YummySmellsca
Categories Dessert
Time 10m
Yield 1 single-layer 9" cake, 12 serving(s)
Number Of Ingredients 5
Steps:
- Cream together coconut oil, icing sugar, Limoncello, extract, and lemon zest until creamy.
- Chill at least 1 hour before using.
Nutrition Facts : Calories 60.8, Fat 4.6, SaturatedFat 3.9, Sodium 0.2, Carbohydrate 5.5, Fiber 0.1, Sugar 5, Protein 0.1
LIMONCELLO CUPCAKES WITH MASCARPONE-LEMON FROSTING
Made with limoncello, lemon, and mascarpone, these cupcakes are a citrus heaven with a deliciously light sponge and a rich creamy topping!
Provided by larayamagata
Categories Dessert
Time 20m
Number Of Ingredients 15
Steps:
- Preheat the oven to 175°C (350 F) and line a 12-cup muffin tin with paper or silicone liners.
- In a medium-sized bowl, sift and mix AP flour, baking powder, and salt. Set aside.
- In an electric mixer fitted with the paddle attachment, mix the butter and sugar on medium-speed until pale and creamy.
- Add in the eggs, one by one, and continue mixing on medium speed. Use a spatula to scrape any ingredients from the side of the bowl. Add limoncello, lemon juice and lemon zest (if using) and mix for another minute. Mixture may look slightly clumpy but this will smoothen once baked.
- Slowly, add half of the dry ingredients and half of the milk (add one part dry ingredients, and one part milk each time) and fold in using a spatula until just incorporated. Repeat for the remaining half mixtures.Do not over-mix the batter once you start adding the dry ingredients.
- Spoon the batter into muffin tin or molds until ⅔ full and bake for 18-22 minutes or until golden brown and a toothpick inserted in the centre of the sponge comes out clean. Allow to cool for 5 minutes, then transfer to a cooling rack to finish off cooling before frosting.
- Place mascarpone cheese and lemon juice in a bowl of a stand mixer fitted with the whisk attachment and mix on medium-high speed until softened (20-30 seconds - do not overmix or mascarpone will curdle)
- Add sifted powdered sugar and heavy cream and whisk for 1-2 minutes until mixture becomes light and fluffy, and of pipeable consistency. Stiff peaks should form when you lift whisk attachment. Do not overmix frosting.
- Place the mixture into a piping bag fitted with a your preferred tip and frost the cupcakes. Make sure the cupcakes have completely cooled down before frosting.
- Sprinkle with lemon zest and add lemon wedge as desired. Serve chilled or at room temperature. Store in refrigerator.
Nutrition Facts : Calories 475 kcal, Sugar 44 g, Sodium 318 mg, Fat 24 g, SaturatedFat 14 g, TransFat 1 g, Carbohydrate 60 g, Fiber 1 g, Protein 5 g, Cholesterol 85 mg, ServingSize 1 serving
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