About Lemon Frosting

Lemon frosting provides a tangy sweetness that is pleasing to the palate and turns an ordinary cake into something special. It can be combined with a variety of flavors and fruits to create a delicious dessert that is all your own. The basic recipe requires very few ingredients. In addition, lemon can also be added to more complex frostings if you are up for a challenge.

Preparation

Lemon frosting can be made by adding the grated zest of 1 lemon to 4 cups of confectioner's sugar. Combine this with 1 stick of softened, unsalted butter and beat with a mixer until very smooth. Add 1 to 2 tablespoons of fresh lemon juice, 2 teaspoons of vanilla and ¼ teaspoon of salt to the sugar and butter. Mix together and then added 2 to 4 tablespoons of milk, depending on your desired consistency. This type of frosting thickens as it rests so make it just before icing your cake.

Uses

This recipe makes about 2 cups of frosting. This amount will ice an 8- to 9-inch, double layer cake or about 16 cupcakes. Lemon frosting provides a refreshing flavor that is ideal for use in the summer months when the weather is hot. It combines very well with seasonal fruit such as strawberries and raspberries. Fill the middle layer of a two-layer white or yellow cake with these berries and then ice the cake with lemon frosting or place a berry on top of a cupcake iced with this frosting.

Storage

If you have leftover frosting, place it in a bowl and cover the surface of the icing with plastic wrap. Stored like this, the frosting will stay fresh for up to 3 days at room temperature. You can extend the shelf life by refrigerating it for up to 3 weeks or freezing it for up to 6 months. If freezing, be sure to transfer it to a freezer safe container. Before using, allow the frosting to soften at room temperature and then beat it with a mixer until it is smooth and spreadable.

Types

Lemon frostings come in several varieties in addition to the basic recipe. You can create a lemon butter cream by cooking a mixture of 1 cup of sugar, ½ cup water and ¼ teaspoon of cream of tartar to make a syrup. Then after beating 2 eggs and 5 egg yolks over a double boiler, combine both mixtures. After they are cooled, beat in 3 sticks of softened butter. Finish by adding 4 teaspoons of grated lemon zest. You can also make a lemon meringue frosting using 4 egg whites, ¾ cup sugar, 2 tablespoons water and ¼ teaspoon of cream of tartar over a double boiler. Add in 1 teaspoon vanilla and then beat until you have glossy peaks. Beat with 3 sticks of softened butter and stir in 4 teaspoons of grated lemon zest.

Considerations

For great tasting lemon frosting, fresh lemon juice and zest are the best flavorings to use. An acceptable substitution for fresh juice would be packaged lemon juice, available in the produce area of your supermarket. Avoid using artificial lemon flavorings for frosting. While these may function well with the recipe, they can leave an odd flavor or aftertaste to the frosting and your entire cake. Fresh ingredients are always the best choice for a superior finished product.

Resources

• How to make lemon frosting
• Lemon frosting and icing recipes