Lemonade Buttercream

By draingal

This lemony frosting is based on Karen's go-to Almost-Homemade vanilla Buttercream recipe on page 192 and makes a generous amount, plenty for between the colorful layers.

Start to Finish 15 min.

Ingredients

• 3 cups (6 sticks) unsalted butter, softened
• 2 16-oz. jars marshmallow creme*
• 1/4 cup frozen lemonade concentrate, thawed
• 1 cup powdered sugar
• 2 tsp. pure lemon extract

Preparation

Step 1

In very large bowl beat butter with mixer on medium until light and fluffy, about 30 seconds. Add marshmallow creme and lemonade concentrate. Beat until smooth, scraping bowl sides. Add powdered sugar and extract; beat until light and fluffy (if frosting is stiff, soften in microwave for no more than 10 seconds, then beat until smooth). Use to frost Pink Lemonade Cake. Or store, refrigerated, up to three days, or freeze up to a month. Bring to room temperature before frosting cake. Makes 6 cups. *If only 13-oz, jars are available in your area, use two jars plus 1 1/2 cups additional marshmallow creme.