LEMON BUTTERCREAM FROSTING
The secret to perfecting every dessert you make this season? This homemade lemon buttercream frosting. Layer cakes, cookies, cupcakes-you name it, chances are it's going to taste better with a little bit of this citrusy frosting on top. The best part is that it's super easy to make, and you only need four ingredients to get started. Just mix together butter, powdered sugar, lemon juice and grated lemon peel for an ultra-creamy, tart and tangy, best-you-ever-had lemon buttercream frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 12
Number Of Ingredients 4
Steps:
- Beat butter, lemon peel and lemon juice in medium bowl with electric mixer on medium speed 30 seconds. Gradually beat in powdered sugar. Beat 2 to minutes longer or until light and fluffy.
Nutrition Facts : ServingSize 1 Serving
LEMON-BLUEBERRY CUPCAKES WITH BLUEBERRY-LEMON BUTTERCREAM FROSTING
Zesty and bright, these cupcakes are sure to wow! A vibrant frosting (flavored with a quick homemade jam) sits atop a lemony, moist cupcake studded with colorful berries. Using frozen blueberries makes these cupcakes accessible any time of year, too!
Provided by Kim
Categories Lemon Cupcakes
Time 4h25m
Yield 18
Number Of Ingredients 21
Steps:
- Combine frozen blueberries, sugar, and lemon juice for jam in a small pot over medium heat; bring to a simmer. Cook, stirring occasionally, until mixture has reduced and thickened, about 12 minutes. Remove from the heat.
- Pour mixture through a fine mesh sieve, pressing solids to extract as much jam as possible; you should have approximately 1/4 cup. Discard any solids and refrigerate jam until completely cool, at least 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
- Whisk flour, baking powder, and salt for cupcakes together in a small bowl.
- Cream sugar and butter together in a large bowl until light and fluffy. Mix in lemon juice, lemon zest, and vanilla until combined. Add flour mixture in 2 batches, alternating with buttermilk, beating batter just until combined after each addition; batter will be somewhat thick.
- Place frozen blueberries in a small bowl and toss with flour until coated. Add to the batter and fold to incorporate. Spoon batter into the prepared muffin cups, filling each one 3/4 full.
- Bake in the preheated oven for 20 minutes. Check to see if a toothpick inserted into the centers comes out clean, and continue to bake, if needed, for 4 to 8 more minutes. Cool in the pans for 5 minutes before removing to a wire rack to cool completely, about 20 minutes more.
- While the cupcakes are cooling, remove blueberry jam from the refrigerator. Measure out 1/4 cup for the frosting and reserve any extra for another use.
- Beat butter for frosting in a large bowl until creamy and smooth. Add 1 cup powdered sugar, lemon zest, lemon juice, and salt; beat until thoroughly combined. Add 1/4 cup blueberry jam and mix until combined. Add 1 cup powdered sugar and mix until smooth. Repeat with remaining 1 1/2 cups powdered sugar. Add heavy cream and beat until frosting is smooth and fluffy, 1 to 2 minutes more.
- Frost cooled cupcakes.
Nutrition Facts : Calories 344.7 calories, Carbohydrate 48.8 g, Cholesterol 62.5 mg, Fat 16.5 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 10.1 g, Sodium 132.7 mg
BRIGHT LEMON BUTTERCREAM FROSTING
Make and share this Bright Lemon Buttercream Frosting recipe from Food.com.
Provided by SweetSueAl
Categories Dessert
Time 45m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Cream butter, gradually add sugar, beating well.
- Add remaining ingredients, beat until smooth.
- Will frost a 3-layer (9 inch) cake.
LEMON BUTTERCREAM FROSTING
Make and share this Lemon Buttercream Frosting recipe from Food.com.
Provided by Molly53
Categories Dessert
Time 10m
Yield 9 inch double layer cake
Number Of Ingredients 6
Steps:
- Beat butter or margarine until soft in a medium sized bowl.
- Beat in confectioners' sugar alternately with lemon rind, salt lemon juice, and milk.
- Continue beating until smooth and spreadable.
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