THE BEST LEMON BUTTERCREAM FROSTING

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.  Just a note about timing: this frosting tastes better when you make it the day before. The lemon flavor is much more pronounced on day two.  We recommend that your store your Best Lemon Buttercream Frosting in an air-tight plastic bag in the refrigerator overnight and frost your cake or cupcakes the next day – you won’t be sorry!

How much frosting will you need?  That always depends on how thick or thin you apply the frosting or how much decorating you do but here are a couple of guidelines. Our recipe should make enough Best Lemon Buttercream Frosting to cover a 9″ x 13″ sheet cake or a two-layer 8″ cake.  If you are making cupcakes, you should be able to frost 24 cupcakes if you apply the frosting with a knife.  If you swirl on the frosting with a pastry bag like we have done here, you should be able to frost 15-18 cupcakes depending on the size of the swirl.

INGREDIENTS:

• 1 cup Butter – Softened (we used Salted Sweet Cream Butter)
• 5 cups of Powdered Sugar
• 1 tablespoon of Lemon Zest
• 1/4 cup of freshly squeezed Lemon Juice
• Wilton Color Right Food Coloring System – Yellow
• Decorating Bags
• Wilton 2D Decorating Tip
• Mixer
• Zester/Rasp

DIRECTIONS:

1. In a mixer, add the butter and the lemon juice.
2. Cream together on low speed until they are completely combined.
3. Add the powdered sugar one cup at a time and continue to beat on medium speed until the frosting is creamy.
4. ........................................

for full instruction please see : www.twosisterscrafting.com

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