How to Make Lemon Frosting

A variation of a butter frosting, this lemon frosting is easy to make and tastes extremely fresh when made with freshly squeezed lemon juice. Yields enough to frost the tops and sides of two 8-inch or 9-inch cake layers.

Difficulty:

Easy

Instructions

Things You'll Need

• 1/3 c. butter
• 1 1/2 tsp. vanilla
• 1/4 c. fresh lemon juices
• 1/2 tsp. finely shredded lemon peels
• 4 1/2 c. sifted powdered sugar
• mixing bowls
• hand mixers
• Hand Mixers
• Mixing Bowls
• Mixing bowls

1. Beat butter in a mixing bowl until it is fluffy.

2. Add 2 c. of the powdered sugar gradually, beating constantly.

3. Slowly beat in lemon juice, lemon peel and vanilla.

4. Slowly beat in the rest of the powdered sugar. If necessary, add a little more lemon juice if frosting is not spreadable.

5. Use immediately.

Tips & Warnings

• You can keep this frosting in the refrigerator up to six days and in the freezer up to six months.