Lemon Buttercream
Fresh citrus fruit and rich butter is ideal for summer desserts or for balancing out the cloying sweetness of the traditional American Buttercream.
Servings: 12
Ingredients
- 2 ½ cups (300g) powdered sugar
- 1 cup (226g) softened unsalted butter
- 2 tsp (10mL) lemon juice
- 1 tsp (1g) lemon zest
- ⅛ tsp (1g) salt
Instructions
- Zest and juice one lemon.
- Cream butter and add in 1 tsp of zest and 2 tsp of lemon juice. Beat well.
- Add sugar slowly, a spoonful at a time on low speed or mix by hand. This helps prevent gritty frosting.
Notes
You can increase the amount of juice to create a looser consistency. Just take it slow, 1/2 tsp at a time.
Nutrition
Calories: 234.8 kcal | Carbohydrates: 25.4 g | Protein: 0.1 g | Fat: 14.7 g | Saturated Fat: 9.3 g | Sodium: 24.2 mg | Fiber: 0.1 g