Lemon Kissed Buttercream Frosting

1. 1

   With an electric mixer, cream the butter and salt for about 30 seconds.

2. 2

   Add half of the powdered sugar and the milk.

3. 3

   Beat again until combined.

4. 4

   Scrape down the bowl.

5. 5

   Add the remainder of the powdered sugar, vanilla, and lemon juice.

6. 6

   Beat until combined.

7. 7

   Scrape down the bowl again.

8. 8

   Beat on high speed for 5 to 6 minutes or until the frosting is fluffy.

9. 9

   Add wilton yellow food coloring gel if desired, to achieve a pastel color.

10. 10

    It is preferable to use the frosting on the same day you make it, but it can keep in the refrigerator for 3 days if tightly wrapped.

11. 11

    Make sure and stir the buttercream well before using to get the air bubbles out of the frosting and then pipe onto completely cooled cupcakes.

12. 12

    Sprinkle with the fresh lemon zest.

* Per serving · 4 servings · Values may vary.