FLUFFY WHITE FROSTING WITH CRISCO RECIPES

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LEMON BUTTERCREAM FROSTING - MY CAKE SCHOOL



Lemon Buttercream Frosting - My Cake School image

This easy lemon buttercream frosting is perfectly pipeable!

Provided by Melissa Diamond

Total Time 0S

Number Of Ingredients 6

3 sticks (339g) unsalted butter slightly softened
2 teaspoons (8g) lemon extract
Zest of 1 lemon (we prefer to use a microplane but a fine grater works too)
7 1/2 cups (863g) powdered sugar
1/4 cup (60g) milk or more to reach the consistency you like
*Yellow Coloring Gel is Optional (we used a touch of Americolor Lemon Yellow)

Steps:

  • In the bowl of your mixer beat the butter until smooth,  blend in the lemon extract and zest. Add 1/2 of the powdered sugar and 1/2 of the milk and mix at medium speed until combined. Add remaining powdered sugar and gradually add the milk.  You can also add a touch of lemon yellow coloring gel at this point if you would like more color. Mix at medium speed 3 to 5 minutes scraping the sides and bottom of the bowl occasionally.  At the end of mixing, slow down the mixer to very low speed for a minute or two, this will help to eliminate air pockets in the buttercream. Yield:  6 cups  - enough to fill and frost a 3 layer 8 inch cake Can be frozen in an air tight container for at least 3 months.  Thaw on countertop and remix If your buttercream is too thin, add more powdered sugar. If the consistency is to thick, add a bit more milk, 1 teaspoon at a time.

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