Lemon juice and zest give this simple buttercream frosting a refreshing zing.
- Total Time:
- Yield: Makes 3 1/2 cups frosting
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 1 pound confectioners' sugar (3 1/2 cups), sifted
- 2 tablespoons freshly squeezed lemon juice, plus 1 teaspoon lemon zest, from 1 large lemon
Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium-low. Add sugar, 1/2 cup at a time, beating and scraping sides of bowl after each addition, about 5 minutes total. Add lemon juice and zest, and beat until frosting is smooth. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)