“A Little Lemon Juice Makes Everything Taste Better.”
– Virginia Sanbar
In this Lemon Buttercream Frosting, I use fresh lemon zest and freshly squeezed lemon juice that makes it super fresh. It goes very well with rich buttery cakes and especially cheesecakes because the lemon cuts through their richness and provides a great balance.
Use this deliciously fresh-tasting frosting for Cakes, cupcakes or Baked Lemon Cheesecake like I have here.
The quantity you get out of this recipe is enough to frost the top of an 8 inch cake or cheesecake. You can easily increase the quantities as per your requirement.
What You Will Need:
Butter – 60 gms
Finely Powdered Sugar – 1 1/4 cup
Lemon zest – 1 tsp
Lemon Juice – 1 tsp
Milk – 1 tbsp
Yellow color – 1/2 a drop (optional, I used just a teeny weeny bit)
First, make sure the butter is at room temperature. Beat it for about 20 seconds or till its smooth and shiny.
Now, add a third of the powdered sugar and beat for about a minute till all the sugar is completely mixed.
Add the milk, lemon juice, and lemon rind and beat for another minute.
Keep beating till the buttercream is very very light (almost white) in colour.
Add the yellow colour. Use just a teeny weeny bit and by that I mean not even a full drop of it!!
With this quantity of color, I got this beautiful fresh and very pale lemony yellow-green (see the picture below) and I just loved it. Feel free to use more according to your liking. Cover and pop this in the fridge till you are ready to frost your cake, cupcakes or cheesecake.
So tell me how you used you Lemon Buttercream Frosting. Grab your prettiest apron and a whisk, put on your favorite song and start creating the magic!! Do share your experience of this post and recipe and your views and opinions! I would love to hear them!!