Veronicas Lemon Buttercream Frosting Recipes

LEMON BUTTERCREAM FROSTING

Steps:

• With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy - about 2 minutes. Add confectioners' sugar, lemon juice, heavy cream, and zest with the mixer running on low. Increase to high speed and beat for 3 full minutes. Taste and add salt as needed. Add up to 1/2 cup more confectioners' sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick.
• Cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing or refrigerating, thaw in the refrigerator, bring to room temperature then beat the frosting for a few seconds so it's creamy again. You may need to add a little milk or heavy cream if it's still too stiff.

LEMON BUTTERCREAM FROSTING

Steps:

• Beat butter or margarine until soft in a medium sized bowl.
• Beat in confectioners' sugar alternately with lemon rind, salt lemon juice, and milk.
• Continue beating until smooth and spreadable.

LEMON BUTTERCREAM FROSTING (FROM THE FAMOUS SPRINKLES CUPCAKES)

Steps:

• Combine butter, sugar and salt and beat till well combined.
• Add lemon juice,zest and vanilla and continue to beat for another 3 to 5 minute or until creamy.

BRIGHT LEMON BUTTERCREAM FROSTING

Steps:

• Cream butter, gradually add sugar, beating well.
• Add remaining ingredients, beat until smooth.
• Will frost a 3-layer (9 inch) cake.

CREAMY LEMON FROSTING

Steps:

• Place the butter and cream cheese in a large mixing bowl and blend with an electric mixer on low speed until fluffy, 30 seconds.
• Add powdered sugar, lemon zest and lemon juice and blend on low speed until sugar is incorporated, 1 minute. Increase the mixer speed to medium and beat until light and fluffy, 1 minute longer, adding up to 1/2 cup more sugar, a tablespoon at a time, if needed to make the right spreading consistency.