Veronicas Lemon Buttercream Frosting Recipes
VERONICA'S LEMON BUTTERCREAM FROSTING
This frosting is to die for if you love lemon! Perfect as the frosting on a white or lemon cake. I think I found this in Betty Croker's cookbook, but can't remember. VERY VERY LEMONY!
Provided by Trixyinaz
Categories Dessert
Time 10m
Yield 1 9x13 cake
Number Of Ingredients 4
Steps:
- Beat butter, lemon peel and lemon juice in medium bowl on medium speed until smooth.
- Gradually beat in powdered sugar.
- Beat 2 to 3 minutes longer or until light and fluffy.
- Note: This frosting is very lemony.
- However, when eaten the next day, it isn't as lemony and still very good.
- Will cover a 9 x 13 cake or bunt cake.
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.
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
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LEMON BUTTERCREAM FROSTING RECIPE - SHUGARY SWEETS
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- Add powdered sugar, lemon zest and lemon juice (about 2 Tbsp from fresh lemon) and cream. Beat for 3-5 minutes until fluffy.
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- In a large mixing bowl, dissolve the granulated sugar in the boiling water; let cool completely., Add the meringue powder, and beat using the whisk attachment until soft peaks form.
- Add the confectioners' sugar, mixing until thoroughly combined., Add the butter a few tablespoons at a time, beating constantly.
- The frosting will become very creamy. Beat in the vanilla, lemon powder (or zest), Fiori di Sicilia, and salt., Use buttercream immediately to fill and frost a cake.
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- In a large bowl using a hand mixer or the bowl of a stand mixer using the paddle attachment, beat butter until fluffy.
- Add powdered sugar and beat until combined, then add lemon juice and zest, vanilla, heavy cream, and salt and beat until combined. (If you desire a thinner consistency, add 1 more tablespoon cream.).
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From thepanickedfoodie.com
- In a large mixing bowl, mix the butter of your choice, shortening, lemon juice, and lemon zest with an electric mixer on medium speed until creamy.
- Add confectioner's sugar in three separate, roughly equal, additions. Mix thoroughly after each addition with the electric mixer on low until most of the sugar is incorporated then increase speed to medium to finish combining. If you start the mixer off at a high speed, you will find that the sugar goes everywhere. Some of the confectioner's sugar might be left on the side of the bowl. If this is the case, use a wooden spoon to scrape it down and mix it in.
- You can either use the frosting immediately, store in the fridge for up to a week, or freeze it for up to a month.
LEMON LAYER CAKE WITH LEMON BUTTERCREAM FROSTING ...
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- Add the powdered sugar one cup at a time and continue to beat on medium speed until the frosting is creamy.
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From biggerbolderbaking.com
- Preheat the oven to 350°F (180°C). Butter, flour, and line with parchment three 8-inch (20cm) round cake pans. Set aside.
- While the cake is cooling, prepare the lemon buttercream: with an electric mixer, beat the butter until light and fluffy, then gradually add the powdered sugar. Beat until fully combined.
DREAMY LEMON BUTTERCREAM FROSTING ~ RECIPE | QUEENSLEE APPéTIT
From queensleeappetit.com
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat the butter, shortening and salt on medium speed until light and fluffy (about 5-6 minutes).
- Turn the mixer to low, and gradually add half of the sugar one cup at a time. Once incorporated, add heavy cream, lemon juice and lemon zest and beat until combined.
LEMON BUTTERCREAM FROSTING - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
- With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, lemon juice, heavy cream, and zest with the mixer running on low. Increase to high speed and beat for 3 full minutes. Taste and add salt as needed. Add up to 1/2 cup more confectioners’ sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick.
- Cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. 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 still too stiff.
LEMON BUTTERCREAM FROSTING - MY CAKE SCHOOL
From mycakeschool.com
- Add remaining powdered sugar and gradually add the milk. You can also add a touch of lemon yellow coloring gel at this point if you would like more color.
LEMON BUTTERCREAM FROSTING - THE CHUNKY CHEF
From thechunkychef.com
- In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), add butter and 2 cups of the sifted powdered sugar. Beat on low at first, then increase speed to about medium. It will be crumbly at this point.
- Add remaining powdered sugar, a little at a time, mixing on a lower speed to prevent the sugar from flying out the mixer.
LEMON BUTTERCREAM FROSTING - BOSTON GIRL BAKES
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- Then add in the powdered sugar, with the mixer off 1/2 cup at a time. And the mix on low until combined.
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From tatyanaseverydayfood.com
- Soft the unsalted butter at room temperature until slightly soft to touch. Butter should not be melted, runny or too soft. Place the butter into a mixer bowl and whisk on high speed for 6 to 9 minutes, until the butter is very fluffy, creamy and a pale creamy color. Scrape down the sides of the mixing bowl often to get all the butter whipped.
- To the whipped butter, add the confectioner's sugar and continue whisking. Whisk first on low speed until the sugar is incorporated, then whisk on high speed for 3 to 4 minutes until the frosting is fluffy.
- Next, add the lemon extract, citric acid, lemon zest and yellow food coloring. Whisk the flavorings into the buttercream for about 30 seconds, scrape down the sides of the mixing bowl and whisk again for another 30 seconds, until the flavorings and color is well incorporated.
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From awickedwhisk.com
- To make your Lemon Cupcakes, preheat oven to 375 degrees F and line 24 cupcake pan cups with paper liners.
- Sift the flour, baking powder and salt together in a bowl. In another bowl, beat the softened butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract, lemon juice and lemon zest.
- Gently mix the flour mixture into the butter mixture, one third at a time, alternating and add the milk. Beat until just combined; do not over mix.
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VERONICAS LEMON BUTTERCREAM FROSTING BEST RECIPES
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 …
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