We've done a great deal of baking lately for parties, get togethers and functions of all sorts. Although it can seem daunting to always be in the kitchen, it makes things easy when you have a go to recipe you can trust. We've been using this lemon icing on everything from scones to cupcakes and cookies!
Although we mentioned this recipe back in our Lemon Cream Pie Cupcakes, we really wanted to highlight it because of it's simplistic nature. It's sweet and tart and comes together before you could even open a cookbook or Google another option. Aside from standard baked goods, don't be afraid to use it as a drizzle over your morning french toast or waffles!
Lickety-Split Lemon Cream Icing
Yields 1 cup icing or enough for 12 cupcakes/scones
2 3/4 tablespoons butter
4 tablespoons lemon juice
2 tablespoons lemon zest
2 cups confectioner's sugar
Melt butter in a saucepan over medium heat. Add in lemon juice and zest and stir to combine. Pour in powdered sugar and continue stirring over low heat. It should take 30 seconds to come together as a pourable icing, if you'd like something thicker, continue to stir and heat it — thinner, add a little more lemon juice or melted butter.
This icing forms a perfect top crust that hardens over, so be ready to ice as soon as things come together. Don't make this while your cupcakes are in the oven; start when things have come out and are already cool.
Related: Recipe: Classic Buttercream Frosting
(Image: Sarah Rae Trover)
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Having grown up on the container stuff, this was basically the only icing I knew how to make until Good Eats showed buttercream... and it's remained the only icing I'll make.
We made it by mixing powdered sugar with leftover melted butter for noodles and vanilla.
Well I have some sort of issue with buttercream frostings since... I don't want the butter in. It tastes very strong for my palate and still I cannot replace it with something equally firm (I would like whipped cream for example, but it won't stand as neatly on cupcakes.). Also, sometimes I use sour cream to substitute the butter but this only tastes right with fruity cupcakes. Chocolate cupcakes stay out.
Any suggestions?
kusklave - Have you tried a simple Cream Cheese frosting? It stands up and pipes nicely without the heavy mouth feel of a butter cream.
kusklave- try instant pudding mix added to cream as you whip it. It stablizes the whipped cream and makes it thick enough to frost cupcakes or whatever and won't melt like regular whipped cream.
The obvious answer for a substitute to butter is shortening (though most people who read that probably gasp at the thought of trans fats...oh well) If you get a hi ratio shortening like used in bakeries, its smooth and works great.
My mother has a recipe for orange drop cookies that uses a similar frosting, however it just uses orange zest, powdered suger and I think either orange juice or a little water. I know I am missing the proportions, but I managed to fudge it a bit with small amounts until I got it, super easy and light!.
kusklave - try mascarpone
Hi!! First time here ^_^ I'd really love to try this recipe, but I have no idea on how much "2 3/4 tablespoons butter" is.... could you tell me how much that is in grams? I'd really appreciate it!!!! Thank you so much