Best Lemonade Butter Cream Frosting Recipes

LEMON BUTTERCREAM FROSTING

Steps:

• With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy - about 2 minutes. Add confectioners' sugar, lemon juice, heavy cream, and zest with the mixer running on low. Increase to high speed and beat for 3 full minutes. Taste and add salt as needed. Add up to 1/2 cup more confectioners' sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick.
• Cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing or refrigerating, thaw in the refrigerator, bring to room temperature then beat the frosting for a few seconds so it's creamy again. You may need to add a little milk or heavy cream if it's still too stiff.

THE BEST LEMON BUTTERCREAM FROSTING

Steps:

• In a mixer, add the butter and the lemon juice.
• Cream together on low speed until they are completely combined.
• Add the powdered sugar one cup at a time and continue to beat on medium speed until the frosting is creamy.
• Add the lemon zest and 1 small drop of yellow food coloring (if desired)
• Continue to mix.
• If the frosting is too runny, add 1/2 cup additional powdered sugar. Keep adding powdered sugar 1/2 cup at a time until you have the frosting at the desired consistency.

LEMONADE BUTTER CREAM FROSTING

Steps:

• In a large bowl beat butter, lemonade concentrate and zest at medium speed with a mixer until combined. Gradually add powdered sugar beating until smooth. If you would like, add a drop of red food coloring to make the frosting pink as well.

BUTTERCREAM ICING

Steps:

• Beat 600g sifted icing sugar and 300g butter together with your chosen flavouring and colouring if using, add 2-3 tablespoons of boiling water to loosen and beat until smooth.
• Fill a piping bag with a star nozzle and pipe onto cupcakes or smear in the middle and over the top of a 20cm cake using a palette knife.