WALMART CAKE CONTAINER RECIPES

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

Ingredients

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.

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

Ingredients

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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LEMON BUTTERCREAM FROSTING | MY CAKE SCHOOL

This easy lemon buttercream frosting is perfectly pipeable!
From mycakeschool.com
Reviews 4.4
Total Time 0S

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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