Sally's Baking Addiction Lemon Buttercream Frosting

This is dangerously delicious. I put it on Lemon Sugar Cookies, but I'm not sure what this wouldn't go well with (ha ha). Recipe courtesy of Sally's Baking Addiction. This makes enough for 12-16 cupcakes or a 9x13 quarter sheet cake.

• Ready In: 5 mins
• Serves: 12-16
• Yields: 2 1/2 cups

Ingredients

• 1  cup unsalted butter, softened to room temperature
• 4 1⁄2 cups confectioners' sugar
• 2 1⁄2 tablespoons fresh lemon juice
• 2  tablespoons heavy cream
• 2  teaspoons lemon zest
• 1  pinch salt, to taste

Directions

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.
2. Add confectioners' sugar, lemon juice, heavy cream, and zest with the mixer running on low.
3. Increase to high speed and beat for 3 minutes.
4. Taste and add salt as needed.
5. Add up to 1/2 cup more confectioners' sugar if frosting is too thin or another tablespoon of cream if frosting is too thick.
6. Cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer.
7. After freezing or refrigerating, thaw in the refrigerator, bring to room temperature then beat the frosting for a few seconds so it's creamy again. You may need to add a little milk or heavy cream if it's too stiff.