I used this lemon glaze frosting recipe for my Lemon Raspberry Cake! Click below for the recipe and tutorial!
1.Lemon Buttercream Frosting
This is a great recipe from Wilton that works really well for cake decorating. It's tasty and is thick enough for more intricate icing techniques. (Sorry, I forgot the pics for this one, but it's fairly simple!)
- 1/2 cup solid vegetable shortening
- 1/2 cup butter softened
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 4 cups (approx. 1 lb.) confectioner's sugar sifted
- Additional lemon juice or milk (optional)
In large bowl, cream shortening and butter with electric mixer until light and fluffy. Add lemon juice and zest; beat well. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, if icing is dry, add additional juice or milk and beat at medium speed until light and fluffy.
3-1/2 cups powdered sugar
1/4 cup melted butter
1/2 cup lemon juice
1 Tbl cream
1/4 teaspoon grated lemon zest
Step 1. In a large bowl combine all ingredients except 1-3/4 cups of the powdered sugar.
Step 2. Add the rest of the powered sugar. Let the frosting sit for a bit until it thickens. (The melted butter will start to solidify, making the icing a little thicker).
If you are following along with the full Lemon Cake Tutorial continue to...
Part III. Click HERE to learn how to properly build a 3 tier round cake.
Part IV. Click HERE to learn how to frost your cake using the "Ruffle Technique."