Lemon Buttercream
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Great for frosting cupcakes
- Ready In:
- 5mins
- Serves:
- Yields:
- Units:
2
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ingredients
- 1⁄2 cup shortening
- 1⁄2 cup margarine, softened
- 4 cups confectioners' sugar
- 1⁄4 cup fresh lemon juice
- 1 tablespoon grated lemon zest, plus
- 1 teaspoon grated lemon zest
- 2 teaspoons vanilla extract
directions
- In a small bowl, cream the shortening and margarine until well combined. Add the sugar in 1/2 cup additions. After each addition add a splash of lemon juice and beat well with a handheld mixer. Add vanilla and beat for another 3-5 minutes until smooth, creamy and fluffy.
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RECIPE MADE WITH LOVE BY
@swirlycinnacakes
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Loved the creamy texture and the wonderful lemon flavor, until I added the zest. I wasn't a fan of what the zest did to the wonderfully creamy texture. So, I made another batch and left the zest out. Unfortunately, it wouldn't hold it's shape firmly when piping. I added more powdered sugar. But, by the time it was stiff enough, it didn't taste as lemony. I didn't want to add more lemon juice because then I would be at a softer consistency again. So I added lemon extract until it was closer to the flavor I was looking for. This recipe was a great starting point for me, I just needed to tweak it a little to fit my needs.Reply
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i had to use a mix of icing sugar and caster sugar which gave it a more gritty texture, but had i used confectioners sugar im sure it would have been perfect. also substituted lemon extract for vanilla extract and added a couple of tablespoons of cream cheese for a bit of creamy tang. Overall, a good base recipeReply
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i had to use a mix of icing sugar and caster sugar which gave it a more gritty texture, but had i used confectioners sugar im sure it would have been perfect. also substituted lemon extract for vanilla extract and added a couple of tablespoons of cream cheese for a bit of creamy tang. Overall, a good base recipeReply