2 tablespoons lemon juice (preferably fresh) lemon zest (I use the zest from an entire large lemon to make it super lemon-y!) 1/4 teaspoon salt
Mix on medium speed until smooth. The icing will be white (with bits of zest peeking through here and there) so you can add a couple drops of yellow food coloring like I did.
It's a very sweet icing so you probably don't want to use it with an overly sweet cake unless you want to go into diabetic shock. It's also not firm enough to decorate with so if you want to work with a bag and tip, best make some buttercream frosting as well.
It was the second time you mentioned it! And I like lemons...
Okay, it did look soft, but I wasn't sure if it was a powdered sugar icing. Yumm... I tend to make everything into a cream cheese icing, and I don't really like buttercream.
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LEMON ICING
2 cups sifted powdered sugar
1/2 stick unsalted butter, softened
Mix in a large bowl until blended. Then add:
2 tablespoons lemon juice (preferably fresh)
lemon zest (I use the zest from an entire large lemon to make it super lemon-y!)
1/4 teaspoon salt
Mix on medium speed until smooth. The icing will be white (with bits of zest peeking through here and there) so you can add a couple drops of yellow food coloring like I did.
It's a very sweet icing so you probably don't want to use it with an overly sweet cake unless you want to go into diabetic shock. It's also not firm enough to decorate with so if you want to work with a bag and tip, best make some buttercream frosting as well.
:)
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Okay, it did look soft, but I wasn't sure if it was a powdered sugar icing. Yumm... I tend to make everything into a cream cheese icing, and I don't really like buttercream.
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