Lemon Buttercream Frosting

1 cup butter, room temperature

1/3 cup vegetable shortening

1 teaspoon vanilla extract

2 pounds powdered sugar, sifted if from a box

3 tablespoons fresh lemon juice

3 tablespoons heavy cream

Lemon yellow gel or paste food coloring, if desired.


In a large bowl of a stand mixer, cream the butter and shortening together until well blended. Add the vanilla and mix well. Add half of the powdered sugar and mix on low until well blended; scrape down the sides of the bowl. Add the lemon juice and mix on low until well blended; scrape down the sides of the bowl. Repeat with the remaining powdered sugar and the heavy cream. Add a little yellow food coloring to tint the frosting, if you want. Mix a final time on medium-low to medium until the frosting is smooth and creamy, about 1 minute.


Makes about 5 cups frosting.

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