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)