Lemon Frosting

Lemon Frosting Recipe

By Danilo Alfaro

culinaryarts.about.com

Lemon frosting.

Photo © James And James / Getty Images

Lemon Frosting Recipe

This lemon frosting recipe, which is a variation on a simple buttercream frosting, will make about 3 cups of frosting, which is enough to frost one two-layer 9-inch round cake. You can also frost about 24 cupcakes, assuming two tablespoons of frosting per cupcake. If you'll be piping the frosting on in a tall swirl, you should probably figure 12 cupcakes instead.

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients:

• 12 oz. butter (1½ sticks) softened
• ¼ cup vegetable shortening
• 1 lb confectioners' sugar (about 4 cups)
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest

Preparation:

1. Combine the butter, shortening and sugar in the mixing bowl of a stand mixer. Using the paddle attachment on slow speed, cream the ingredients together until fully mixed.


2. Now add the lemon juice and lemon zest while beating at slow speed until the frosting is smooth, scraping down the sides of the bowl frequently with a rubber spatula. You can add a few drops of food coloring during this step if you want a colored frosting.
   
   NOTE: Don't beat on high speed and don't use the whip attachment. Whipping basically adds air to to the frosting, which will make spreading it smoothly onto the cake very difficult.

You can store the frosting in the fridge, covered in plastic wrap, for up to 10 days. If you do refrigerate it, let it come to room temperature and then just give it a quick whip before you use it. A little milk or water can help you get the right consistency.