Hoffman Media


Lemon Buttercream

Lemon Buttercream Cakes

Yield: 3½ cups

Preparation: 5 minutes

1 cup salted butter, softened
6 cups confectioners’ sugar
2 teaspoons fresh lemon zest
¼ cup fresh lemon juice
1½ teaspoons lemon extract
Yellow paste food coloring, such as Wilton lemon yellow

• In a large bowl, combine butter, confectioners’ sugar, lemon zest, lemon juice, and lemon extract. Beat at low speed with an electric mixer until combined, scraping down sides of bowl as necessary. Increase speed to high, and beat until light and fluffy. Add food coloring until desired shade of yellow is achieved.

• Use immediately, or refrigerate in an airtight container until needed. Let buttercream come to room temperature before using, and beat at high speed with an electric mixer for 1 minute.

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