Lemon Buttercream Frosting

By srumbel

My latest success is lemon buttercream frosting. This is a tricky one to master because lemon juice + zest can produce a curdled-looking buttercream, quite the opposite of anyone’s agenda. Have you ever tasted curdled fros… I can’t even finish that question.
from sallysbakingaddiction.com

Ingredients

• 1 cup (2 sticks; 230g) unsalted butter
• 4 and 1/2 cups (540g) confectioners' sugar
• 2 and 1/2 Tablespoons fresh lemon juice
• 2 Tablespoons heavy cream
• 2 teaspoons lemon zest
• pinch salt, to taste

Preparation

Step 1

With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy - about 2 minutes. Add confectioners' sugar, lemon juice, heavy cream, and zest with the mixer running on low. Increase to high speed and beat for 3 full minutes. Taste and add salt as needed. Add up to 1/2 cup more confectioners' sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick.
Cover tightly and store for up to 1 week in the refrigerator.

Recipe Notes:

This recipe is enough to frost 12-16 cupcakes or one 9x13 quarter sheet cake

Yield: 2.5 cups