Lickety Lemon Butter Cream Frosting |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This easy and oh-so-tasty lemon frosting recipe I make for my fantastic fudge cake (though I halve the recipe) - and is enough to frost up to two 9 layers of cake. Keeps really well in refrigerator. It's also great to use as an alternative for fillings. Ingredients:
1/2 cup butter at room temperature (one stick) |
1 pound sifted confectioners sugar (roughly 3-1/2 cups sifted) |
1 teaspoon slat |
1-1/2 teaspoon real lemon flavoring |
zest of two lemons |
up to 6 tablespoons fresh lemon juice |
1 egg white |
equipment needed: mix master or hand mixer, cake to frost, someone to lick the beaters afterwards (ask me if i am around) |
Directions:
1. After sifting the confectioner's sugar, set aside temporarily.
2. Put butter into mixing bowl and start beating till smooth.
3. Add salt and lemon zest.
4. Add sugar slowly (and I mean slowly otherwise you will create a powdered cloud around you and the kitchen sink) - about one cup at a time.
5. Slow down mixture to help prevent sugar cloud from appearing.
6. Add egg white and two tablespoons of lemon juice to bowl. Continue mixing till very smooth.
7. Check consistency of frosting. If still too stiff, continue to add one tablespoon of lemon juice at a time until the right consistency is achieved. Some people like a stiffer frosting as others prefer a looser type.
8. Spread on your favorite just baked and cooled down cake.
9. You can substitute Orange for the lemon - which is also amazingly good on my fantastic fudge cake.
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