Soft Lemon Frosting Recipes

EASY LEMON ICING

Steps:

• Whisk together the powdered sugar, salt, lemon extract, vanilla extract, lemon juice and milk to create the icing.
• Whisk until smooth, then separate out into individual bowls for coloring.
• Once colored, set aside until time to ice the cookies.

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.

LEMON WHIPPED CREAM FROSTING

Steps:

• In a large mixing bowl, beat heavy cream with a whisk (attached to a stand mixer or a handheld electric mixer) for 2-3 minutes until thickened. Slowly beat in the powdered sugar,lemon extract, lemon zest, and clear jel.
• Beat an additional 2-3 minutes until desired consistency.
• Frost cooled cupcakes and refrigerate for one hour. Serve cold and enjoy. Keep cupcakes in refrigerator for up to 3 days.

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!

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 FROSTING

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.)

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 GLAZE FOR GLAZED LEMON POUND CAKE

Steps:

• Place confectioners' sugar in a medium bowl or liquid measuring cup; stir in lemon juice (glaze should be thick, yet pourable). Add more sugar or lemon juice, as necessary, to achieve desired consistency.

EASY LEMON GLAZE FOR DESSERTS

Steps:

• Gather the ingredients.
• In a small bowl, whisk together confectioners' sugar and 2 tablespoons of milk until smooth. Test the consistency by dripping the glaze from a spoon.
• Whisk in lemon juice or lemon extract. If you'd like it a bit thinner, add more milk as needed.
• Brush or drizzle the lemon glaze on a warm or cooled cake.

SOFT LEMON FROSTING

Steps:

• In a large bowl, combine milk and lemonade concentrate. Fold in whipped topping. Store in the refrigerator.

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 ICING

Steps:

• Combine the butter, lemon juice, vanilla, and confectioner's sugar and beat until light and fluffy. Add more confectioner's sugar, or lemon juice to adjust the consistency as needed.