LEMON BUTTERCREAM FROSTING
The secret to perfecting every dessert you make this season? This homemade lemon buttercream frosting. Layer cakes, cookies, cupcakes-you name it, chances are it's going to taste better with a little bit of this citrusy frosting on top. The best part is that it's super easy to make, and you only need four ingredients to get started. Just mix together butter, powdered sugar, lemon juice and grated lemon peel for an ultra-creamy, tart and tangy, best-you-ever-had lemon buttercream frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 12
Number Of Ingredients 4
Steps:
- Beat butter, lemon peel and lemon juice in medium bowl with electric mixer on medium speed 30 seconds. Gradually beat in powdered sugar. Beat 2 to minutes longer or until light and fluffy.
Nutrition Facts : ServingSize 1 Serving
LEMON BUTTERCREAM FROSTING
Make and share this Lemon Buttercream Frosting recipe from Food.com.
Provided by Molly53
Categories Dessert
Time 10m
Yield 9 inch double layer cake
Number Of Ingredients 6
Steps:
- Beat butter or margarine until soft in a medium sized bowl.
- Beat in confectioners' sugar alternately with lemon rind, salt lemon juice, and milk.
- Continue beating until smooth and spreadable.
LEMONADE FROSTING
Tangy lemonade flavored whipped cream frosting works very well with yellow or white cakes.
Provided by Mona
Categories Desserts Frostings and Icings Lemon
Yield 16
Number Of Ingredients 3
Steps:
- In a large glass, metal , or ceramic bowl beat whipping cream, sugar, and pink lemonade until fluffy and peaks form. Use immediately.
Nutrition Facts : Calories 121 calories, Carbohydrate 5.6 g, Cholesterol 40.8 mg, Fat 11 g, Protein 0.6 g, SaturatedFat 6.9 g, Sodium 11.6 mg, Sugar 4.4 g
CREAMY LEMONADE FROSTING
I found this while searching for a new cupcake recipe online. It was adapted from "Cupcakes From the Cake Mix Doctor"
Provided by Kathy in Fla
Categories Dessert
Time 5m
Yield 3 Cups
Number Of Ingredients 5
Steps:
- Place cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds.
- Stop the mixer; add sugar, lemonade concentrate and zest. Beat on low speed until sugar is incorporated, 1 minute, then beat on medium speed until light and fluffy, 1 minute more.
- PER SERVING (based on 24 servings): 129 calories; 7g fat (49 percent calories from fat); 4.5g saturated fat; 20mg cholesterol; 1g protein; 15.5g carbohydrate; 15g sugar; no fiber; 29mg sodium; 9mg calcium; 14mg potassium.
- Note: This makes a soft, fluffy icing. For a stiffer icing, which is easier to decorate, gradually add up to 2 cups more sugar.
- Yields 3 cups and enough for 24 cupcakes.
Nutrition Facts : Calories 1034.9, Fat 57.2, SaturatedFat 36.1, Cholesterol 164.5, Sodium 443.6, Carbohydrate 130.2, Sugar 125.9, Protein 6.1
LEMONADE BUTTER CREAM FROSTING
I make this frosting to go with the Pink Lemonade Cake I also submitted. It is SO good. If you would like, you can also add a drop of red food coloring to add a pink hue to the frosting as well.
Provided by HillBillyFilly
Categories Dessert
Time 10m
Yield 3-5 cups, 10-12 serving(s)
Number Of Ingredients 4
Steps:
- In a large bowl beat butter, lemonade concentrate and zest at medium speed with a mixer until combined. Gradually add powdered sugar beating until smooth. If you would like, add a drop of red food coloring to make the frosting pink as well.
LEMONY SWISS MERINGUE BUTTERCREAM FROSTING
Use this buttercream to frost "Whisk Kid" blogger Kaitlin Flannery's colorful Rainbow Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes enough for one 9-inch-round six-layer cake
Number Of Ingredients 8
Steps:
- Make the filling and crumb coat: Cook egg whites and sugar in a small saucepan over medium heat, whisking constantly until sugar is completely dissolved. Transfer to the bowl of an electric mixer fitted with the whisk attachment; mix on high speed until mixture is room temperature. With the mixer on medium-low, add butter, one piece at a time, mixing well after each addition.
- Remove whisk attachment and switch to paddle attachment. Increase speed to high and beat until buttercream comes together, about 5 minutes; beat in lemon extract.
- Make the frosting: In a clean saucepan and bowl of an electric mixer, repeat process in step 1.
ULTIMATE BUTTER CREAM FROSTING
This frosting will make your cake taste fabulous! I am not much of a frosting eater on my cakes, but this is one recipe where I scrape my plate clean. Be sure to use real butter and real cream.
Provided by JaneMulkern
Categories Dessert
Time 5m
Yield 1 double layer 8 inch round cake
Number Of Ingredients 5
Steps:
- Cream powdered sugar, butter, vanilla, and salt. While mixer is running, slowly add a portion of the cream to the mixture. Continue adding the cream to make the frosting of a good spreading consistency. You may need a little less or a little more of the cream called out in the recipe to achieve your desired consistency.
Nutrition Facts : Calories 5157.5, Fat 182.2, SaturatedFat 114.9, Cholesterol 529.4, Sodium 664.1, Carbohydrate 902.4, Sugar 881.6, Protein 3.9
LEMON BUTTERCREAM ICING
Make and share this Lemon Buttercream Icing recipe from Food.com.
Provided by TeksGlutes
Categories Dessert
Time 20m
Yield 18 Cupcakes
Number Of Ingredients 6
Steps:
- In large bowl, cream shortening and butter with electric mixer until light and fluffy.
- Add Lemon juice and zest; beat well.
- Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.
- When all sugar has been mixed in, if icing is dry, add additional juice or milk and beat at medium speed until light and fluffy.
- Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Re-whip before using.
Nutrition Facts : Calories 199.8, Fat 10.8, SaturatedFat 4.9, Cholesterol 13.6, Sodium 36.6, Carbohydrate 26.7, Sugar 26.2, Protein 0.1
STRAWBERRY LEMONADE CAKE WITH FRESH STRAWBERRY BUTTERCREAM FROSTING
Strawberries and lemonade say 'summer', don't they? Combining these flavors in a cake makes a tangy, sweet dessert or snack. Garnish with additional fresh strawberries and lemon slices.
Provided by Bibi
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h25m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch cake pans.
- Place cake flour, sugar, baking powder, and 1/2 teaspoon kosher salt into the bowl of an electric mixer and stir to combine.
- Stir lemonade concentrate, milk, eggs, 2 teaspoons strawberry extract, lemon extract, and food coloring together in a separate bowl.
- Add 12 tablespoons cubed butter to the flour mixture, 2 to 3 pieces at a time, and mix on low speed until all butter is added and the mixture resembles coarse meal. Stop the mixer and scrape the sides and bottom of the bowl.
- Resume mixing at medium speed; add 1/2 of the egg mixture slowly and mix, about 20 seconds. Scrape the sides and bottom of the bowl. Resume mixing at medium speed; add remaining egg mixture in 2 batches, about 20 seconds after each addition, scraping the sides and bottom of the bowl after each addition. Pour batter evenly into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 28 to 33 minutes.
- Remove cakes from the oven and let cool on cooling racks for 10 minutes. Turn cake layers out onto the racks to cool completely, 15 to 30 minutes.
- While cakes cool, place 8 strawberries into a small food processor or an electric blender. Blend to make 1/4 cup puree.
- Place 10 tablespoons softened butter and a pinch of kosher salt into the bowl of an electric mixer and beat on medium speed until light and fluffy, about 2 minutes. Mix in 1/8 teaspoon strawberry extract. Gradually add about 1/3 of the confectioners' sugar to the butter while continuing to mix. Add 1/2 of the strawberry puree, scraping the sides and bottom of the bowl, and continue mixing.
- Add the next 1/3 of the confectioners' sugar, scraping the sides and bottom of the bowl. Mix in remaining strawberry puree. Sprinkle in the remaining confectioners' sugar and mix until desired consistency is reached, adding more confectioners' sugar or strawberry puree as needed.
- Place the cooled bottom cake layer on a serving plate and spread the top with lemon curd. Place the second layer on top of the first and frost with strawberry buttercream starting with the sides, then the top of the cake.
Nutrition Facts : Calories 655.1 calories, Carbohydrate 106.5 g, Cholesterol 136.3 mg, Fat 24.5 g, Fiber 0.8 g, Protein 5.2 g, SaturatedFat 14.6 g, Sodium 264.6 mg, Sugar 79.5 g
PINK LEMONADE CUPCAKES WITH PINK BUTTERCREAM FROSTING
These cupcakes are the perfect addition to a girls summer birthday party, an afternoon bridal tea, or any special occasion. These perfectly tart pink cupcakes will remind you of the nostalgic tart candies you had growing up. The butter cream frosting is to-die-for.
Provided by abkarla
Categories Desserts Frostings and Icings Lemon
Time 40m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
- Whisk white sugar, oil, water, eggs, and 3 tablespoons pink lemonade powder together in a bowl; stir in buttermilk until smooth. Whisk flour, baking soda, and baking powder together in a separate bowl; beat into sugar mixture just until batter is combined. Add just enough food coloring to turn batter pink. Spoon batter into muffin cups.
- Bake in the preheated oven until cupcakes spring back when lightly touched, 20 to 25 minutes.
- Beat confectioners' sugar, butter, half-and-half, and 2 tablespoons pink lemonade powder together in a bowl using an electric mixer until frosting is smooth and creamy. Add enough food coloring to make a pink frosting; spread onto cupcakes.
Nutrition Facts : Calories 403.9 calories, Carbohydrate 69.4 g, Cholesterol 53.5 mg, Fat 13.8 g, Fiber 0.3 g, Protein 2.6 g, SaturatedFat 6.3 g, Sodium 96.8 mg, Sugar 57.9 g
BEST EVER BUTTER CREAM FROSTING
This frosting it the best you will ever taste. It is so creamy and just tastes great on any cake.
Provided by Debbie
Categories Desserts Frostings and Icings Buttercream
Yield 18
Number Of Ingredients 5
Steps:
- Heat milk to boiling, and then let cool. In a large bowl, beat egg white until stiff. Add sugar, butter, and vanilla. Mix with mixer till well blended. Add cooled milk, then beat until nice and creamy. Will take about 15 to 20 minutes of beating after adding the milk. Use to frost any kind of cake. Best if kept refrigerated after frosting cake.
Nutrition Facts : Calories 140.1 calories, Carbohydrate 11.6 g, Cholesterol 27.9 mg, Fat 10.4 g, Protein 0.6 g, SaturatedFat 6.6 g, Sodium 79.9 mg, Sugar 11.6 g
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