Lemon Buttercream Icing
Calories:
Ingredients
- ¾ cup butter at room temperature**
- 2 ounces cream cheese I use the low fat, not no-fat at room temperature
- 1 pound bag or box powdered sugar more as needed
- zest of 1 fresh Meyer lemon
- Juice of 1 fresh Meyer lemon about 1½-2 tablespoons
- 1½ teaspoons vanilla extract
- Milk or half and half if needed
Instructions
- Beat the butter and cream cheese on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.
- Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, add lemon juice, one tablespoon at a time, till icing is soft and fluffy. Add vanilla and beat at a low speed until incorporated, then increase to medium-high and beat for another five minutes. If icing is too thin, add a bit more powdered sugar, if too thick, add a bit more lemon juice or milk.
- This recipe is enough to frost a 2 or 3 layer cake if icing is spread with a knife. If you like a thick icing or will be decorating your cake with the swirly piped icing (pictured), make a double batch as this method uses more icing.
