Lemon Buttercream Frosting (Print Version)
# Ingredients:
01 -
1 ½ cups unsalted butter, softened
02 -
24 ounces confectioner’s sugar, sifted
03 -
Pinch of fine-grain salt
04 -
2 tablespoons fresh lemon juice
05 -
Zest of 1 lemon
06 -
1-3 tablespoons cold milk
# Instructions:
01 -
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for 6-7 minutes.
02 -
With the mixer on low speed, slowly add in the salt and powdered sugar, and continue beating until the sugar is fully incorporated.
03 -
Add in lemon juice, lemon zest, and milk, and mix on low speed until incorporated.
04 -
Turn the mixer back up to medium-high speed and beat the frosting for an additional 6-7 minutes.
05 -
If the frosting is too thick, add in milk, one teaspoon at a time, until you reach the desired consistency.
# Notes:
01 -
You can easily adjust the consistency by adding more milk a splash at a time.
02 -
If preferred, substitute 1/2 cup butter with 1/2 cup shortening for a firmer buttercream.
03 -
Store covered and refrigerated frosting for up to three days, bringing it to room temperature and beating it with an electric mixer before use. Add a couple of teaspoons of heavy cream or milk to revive the consistency as needed.
04 -
Frosting can also be frozen for up to one month.
05 -
For garnishing with sprinkles, add them immediately after frosting before the buttercream crusts.
06 -
Learn how to make powdered sugar as a substitute when unavailable.