Lemon Buttercream Frosting
Ingredients
-
1
cup
unsalted butter, softened to room temperature
-
4½
cups
confectioners’ sugar
-
2½
Tablespoons
fresh lemon juice
-
2
Tablespoons
heavy cream
-
2
teaspoons
lemon zest
-
a pinch
salt
Instructions
- Beat the softened butter on medium speed until creamy.
- Gradually add the confectioners’ sugar, lemon juice, heavy cream, and lemon zest while mixing on low speed.
- Increase the speed to high and beat for 3 minutes until fluffy.
- Taste the frosting and add salt if needed.
- If the frosting is too thin, add up to ½ cup more confectioners’ sugar; if too thick, add another tablespoon of cream.
- Store the frosting tightly covered in the refrigerator for up to 1 week or freeze for up to 3 months.
Nutrition Facts (estimated)
Servings
12-16 cupcakes
Calories
250
Total fat
12g
Total carbohydrates
38g
Total protein
1g
Sodium
50mg
Cholesterol
30mg
You might also like