Cupcakes frosted with this stuff are FANTASTIC! My family has been treated a few times to fancy-schmancy cupcakes from a cupcake bakery around here that charges like four bucks for a cupcake so I decided to make my own! Boy am I glad I chose this recipe. I used a lemon cake mix and I "piped" this frosting a mile high, using a ziploc bag with the corner snipped off. I wanted a definate lemony taste so I used the zest and juice from 2 lemons and I reduced the sugar by 1/2 cup. It was perfect! I highly recommend using real butter...it makes all the difference, especially if you're piping a thick layer. It makes a lot, definately enough for a 2-layer cake, or enough for 2 dozen cupcakes even with a generous hand like mine. Try it - you won't be sorry!
Makes wayyyy too much for the intensity of flavor. I like a lot of frosting on my cupcakes, but only if the frosting is delicately flavored and sweetened (like fresh whipped cream would be) this is very sweet and very lemony, and I could only tolerate a thin layer of the frosting on my cupcakes. I halved the recipe, and used all the frosting on 12 cupcakes... when I ate one, I unfortunately had to go back and take off most of the frosting and throw it away. I would use 1/4 of this recipe next time, for 12.
This frosting was a hit with my coworkers. I used it to frost some mexican vanilla cupcakes and it was just the right amount of tartness. Be sure to add the zest of the lemon to the recipe. It makes a huge difference in the flavor. Use a stand mixer, if at all possible, to really whip the air in to make it light and fluffy. Yum!
I used this recipe for a friend's birthday cake (he had requested lemon buttercream, which I had never heard of before). I paired it with a rich vanilla pound cake and covered the cake in marshmallow fondant....and it was a HUGE hit. Everyone loved it, and my roommates requested I leave the cake scraps and leftover icing so that they could snack on them. The only substitution I made was to replace half of the butter with crisco, which made the icing more heat-resistant and less likely to melt and sag underneath the fondant as it sat at room temperature. I highly recommend this recipe.
I made a lemon cake for my sister in law's birthday. I wanted lemon frosting, but could not find any at the grocery store. I found this recipe and tried my luck. I used juice that I froze from Valley Lemons earlier this year. I used vanilla from Mexico. The buttercream was a big hit. My sister in law likes the frosting a little tangy, so I added quite a bit more lemon juice. It only enhanced the flavor and the consistency was great. Super easy and Super tasty!
This frosting was everything I was hoping for when I searched for "Lemon Buttercream". It was a very fresh, crisp, tart lemon flavor. Not artificial and not overly sweet. I used it to fill lemon french macarons and it turned out perfect!
This is a very good recipe. It was a little sweet so next time I'm going to use 3 cups and add more if I need
This recipe was horrible! wayyyy to much butter! It was so sweet but not a good buttercream sweet overly sweet. I found a way better recipe! 3 cups confectioners sugar, 1/3 cup butter, 1.5 teaspoon vanilla, 1to 2 tablespoons milk. Try this insted!!
Terrible, I made this icing recipe for my dad for fathers day and I put it on the cake and immediately, it ran all over the counter and there was none left on the cake!!!! :(
Delicious frosting. Very easy to make and it goes great with blueberry muffins.