Sweet powdered sugar and zingy lemon juice combine to make a fresh, flavorful frosting.
(Remind me to make this again when it’s not 6:00am and miserably overcast someday, would you please? In the meantime, please excuse the quality of the pic!)
Those who know me know that I believe the frosting makes or breaks the cake. A good, rich buttercream? Blissful! A greasy, shortening-based blend? Can ruin my day!
This frosting is not entirely aptly named. I mean, it definitely tastes like a buttercream and has that type of texture. But, since it really contains no cream, I feel a little shifty calling it that. Sorry.
Making this is easy-peasy and I’m not exaggerating when I say I could eat it by the spoonful– SO. Good.
Lemon Buttercream Frosting
- 2 cups powdered (confectioners) sugar
- 2 tablespoons cold butter
- 3 tablespoons lemon juice
1. Combine all ingredients in the bowl of an electric mixer.
2. Beat on low to start, then increase to medium, for about three minutes, total.
*This frosting is delicious on a simple white cake, yellow cake, or lemon cake. It can also elevate a lemon-poppyseed muffin into a blissful cupcake. I’d like to try it with something blueberry soon, since I think lemon and berries go together splendidly, too.