Lemon Kissed Buttercream Frosting – a delicious recipe with unsalted butter, powdered sugar, salt, T, vanilla, T. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
With an electric mixer, cream the butter and salt for about 30 seconds.
2
Add half of the powdered sugar and the milk.
3
Beat again until combined.
4
Scrape down the bowl.
5
Add the remainder of the powdered sugar, vanilla, and lemon juice.
6
Beat until combined.
7
Scrape down the bowl again.
8
Beat on high speed for 5 to 6 minutes or until the frosting is fluffy.
9
Add wilton yellow food coloring gel if desired, to achieve a pastel color.
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
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
Sprinkle with the fresh lemon zest.
955
kcal
Calories
25
g
Fat
175
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 c unsalted butter, softened, 2 3/4 c powdered sugar, 1/2 t salt, 1 T plus 1 t whole milk, and more.
Yes, Lemon Kissed Buttercream Frosting falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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