Lemon Buttercream
 
Yield: 3½ cups
Ingredients
  • 6 cups confectioners’ sugar
  • 1 cup unsalted butter, softened 
  • 2 teaspoons fresh lemon zest
  • ¼ cup fresh lemon juice
  • ½ teaspoon lemon extract
  • ½ teaspoon salt
  • Yellow paste food coloring, such as Wilton
Instructions
  1. In a large mixing bowl, combine confectioners’ sugar, butter, lemon zest, lemon juice, lemon extract, and salt. Beat at low speed with a mixer until blended. Increase speed to high, and beat until light and fluffy. Add food coloring until desired shade of yellow is achieved.
  2. Use immediately, or transfer to an airtight container, and refrigerate until needed. (Before using cold buttercream, let soften slightly at room temperature, and beat with a mixer for 1 minute.)
Recipe by TeaTime Magazine at https://teatimemagazine.com/lemon-ginger-cake-stacks-recipe/