Lemon Buttercream Frosting for a Smooth Finish
Prep 15 minutes · Total 15 minutes · Yield 20 people
For Lemon Buttercream Frosting for a Smooth Finish, the counter starts with confectioners' sugar 2 boxes, unsalted butter room temperature, and kosher salt. Portion it for 20 people.
Count on 15 minutes of prep, about 15 minutes from the first measurement to the plate.
What goes in the bowl
- 8 cups confectioners' sugar 2 boxes
- 1 ½ cups unsalted butter room temperature, 3 sticks
- 1 teaspoon kosher salt
- 5 tablespoons fresh lemon juice approximately the juice of 2 large lemons
How the cooking goes
Prepare buttercream
- In a mixing bowl, sift the powdered sugar. {Optional, but you find it makes things easier!}.
- In the bowl of a electric mixer fitted with the paddle attachment add softened butter, powdered sugar, and salt. Mix until light and smooth. Start the mixer on low until the mix looks even and then gradually increase to medium speed.
- Add the lemon juice to the butter mixture and beat with the paddle until homogenous and lightened.
- If a lighter, airier buttercream is desired, switch to the whisk attachment. Whisk on high until light and fluffy and white. For a smoother buttercream with fewer bubbles, keep the paddle attachment.
How to use lemon buttercream
- For Piping: Fit a piping bag with your favorite piping tip. Place the bag with a tip in a large glass and fold the edges over the rim of the glass. Fill the bag about 2/3 full. Press the buttercream to the bottom of the bag, get out any air pockets, twist the top and get ready to pipe!
- For Spreading: Simply grab a large offset spatula, dollop on some buttercream and start spreading! Add more as needed.
After it comes off the heat
Chill it for the time the method names before serving. Keep leftovers covered in the refrigerator.
If you want another plate from Lemon desserts, open Lemon Blondies after Supper and Lemon Whipped Cream after Supper.
