Lemon Buttercream
Lemon buttercream made from grated lemon zest and freshly squeezed lemon juice. This buttercream frosting is zesty and bursting with flavour. It's perfect for icing cakes, cupcakes or macarons.
Ingredients
- 220 g unsalted butter softened
- 500 g icing sugar (powdered, confectioner's sugar)
- 2 lemons zested
- 2 tablespoons fresh lemon juice
- 2 tablespoons double cream (heavy cream) or milk
Instructions
- Put the soft butter (220g) into a large mixing bowl and beat until pale and creamy.
- Add the icing sugar (500g) a little at a time beating well in between each addition.
- Add the lemon zest (of 2 lemons) and juice (2 tbsps) and beat well.
- Add the double cream (2 tbsps) or milk and beat until smooth, fluffy and creamy.
- Use to fill and top a two layer 8" cake or to ice 16 cupcakes.
Video
Notes
This recipe makes enough to ice 16 cupcakes or 2 8" (20cm) cakes.
I used this buttercream to fill and top my Lemon Cake.
Storage: Buttercream can be stored in a container in the fridge for 1 week. It can be frozen for up to 3 months. Bring to room temperature or thoroughly defrost before using/eating.