Zesty Lemon Frosting

1 cup soft unsalted butter

2 teaspoons lemon zest

5 cups icing sugar (or 6 cups for sweeter version)

45 ml fresh lemon juice

6 tablespoons whipping cream (35% cream)

1/2 teaspoon pure lemon extract

pinch salt

drop of AmeriColor "Electric Yellow" gel color (optional)

Method

Cream butter and lemon zest in bowl of electric mixer fitted with paddle attachment, about 3 minutes. Slowly add icing sugar, mixing on low speed for about 2 minutes. Add remaining ingredients and beat on med-high for 3-4 minutes until very fluffy. If using color gel, add a drop or two, then beat until blended. Yields enough to frost outside of three layer 8" round cake.
 
Pair with Lemon-Blueberry Layer Cake

*Updated June 10, 2012
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