Best 3 Erics Lemon Frosting Recipes
Indulge in a delightful culinary experience with Eric's Lemon Frosting, a collection of tantalizing recipes that will transform your desserts into masterpieces. From the classic tangy Lemon Buttercream to the luscious Lemon Cream Cheese Frosting, each recipe promises a symphony of flavors that will tantalize your taste buds. Discover the secrets of creating the perfect frosting, whether you prefer a smooth and silky texture or a fluffy and airy delight. With step-by-step instructions and helpful tips, you'll be able to elevate your baking skills and impress your loved ones with stunning frosted cakes, cupcakes, and pastries. Get ready to embark on a delightful journey of sweet and citrusy goodness with Eric's Lemon Frosting.
Check out the recipes below so you can choose the best recipe for yourself!
LEMON BUTTERCREAM FROSTING
Lemon buttercream frosting is tangy, sweet, and creamy. It tastes delicious on everything and is so easy to make!
Provided by Sally
Categories Frosting
Time 5m
Number Of Ingredients 6
Steps:
- With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy - about 2 minutes. Add confectioners' sugar, lemon juice, heavy cream, and zest with the mixer running on low. Increase to high speed and beat for 3 full minutes. Taste and add salt as needed. Add up to 1/2 cup more confectioners' sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick.
- Cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing or refrigerating, thaw in the refrigerator, bring to room temperature then beat the frosting for a few seconds so it's creamy again. You may need to add a little milk or heavy cream if it's still too stiff.
LEMON BUTTERCREAM FROSTING
The secret to perfecting every dessert you make this season? This homemade lemon buttercream frosting. Layer cakes, cookies, cupcakes-you name it, chances are it's going to taste better with a little bit of this citrusy frosting on top. The best part is that it's super easy to make, and you only need four ingredients to get started. Just mix together butter, powdered sugar, lemon juice and grated lemon peel for an ultra-creamy, tart and tangy, best-you-ever-had lemon buttercream frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 12
Number Of Ingredients 4
Steps:
- Beat butter, lemon peel and lemon juice in medium bowl with electric mixer on medium speed 30 seconds. Gradually beat in powdered sugar. Beat 2 to minutes longer or until light and fluffy.
Nutrition Facts : ServingSize 1 Serving
LEMON SHEET CAKE WITH BUTTERCREAM FROSTING
This pleasantly zesty lemon cake is baked in a standard 9-by-13-inch pan, no layering or trimming required, and is easy enough to bake on a weekday. Cover the cake with casual swoops of fluffy lemon buttercream for the perfect teatime or anytime treat.
Provided by Yossy Arefi
Categories cakes, dessert
Time 50m
Yield One 9-by-13-inch cake
Number Of Ingredients 15
Steps:
- Make the cake: Heat oven to 350 degrees. Line a 9-by-13-inch baking pan with parchment paper, butter and flour the paper.
- In a measuring cup with a spout, combine the milk and lemon juice. Whisk the flour, baking powder, baking soda and salt together in a medium bowl.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar and lemon zest until light and fluffy, about 5 minutes. Add eggs, one at a time, mixing for about 30 seconds after each. Scrape down bottom and sides of the mixer to ensure the mixture is well combined.
- With the mixer on low speed, alternately add the flour mixture and milk mixture to the bowl in three additions. Mix until just combined, then use a rubber spatula to finish mixing the batter. Pour the batter into the prepared pan, smooth the top and tap the pan on the counter a few times to release any large air pockets. Bake for 35 to 40 minutes or until puffed and golden and a cake tester inserted into the center comes out clean. Cool the cake completely on a rack before frosting.
- Meanwhile, prepare the frosting: Combine the butter, confectioners' sugar, lemon zest and a pinch of salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on low until combined, then turn the mixer up to medium-high and stream in 3 tablespoons of lemon juice. Whip the frosting until very light and fluffy, about 5 minutes, adding additional lemon juice as necessary until frosting is smooth and spreadable.
- Spread the frosting over the cooled cake and serve. Store leftover cake at room temperature, covered for up to 2 days.
Tips:
- Use fresh lemon zest: Fresh lemon zest provides a brighter, more intense flavor than bottled or jarred lemon zest.
- Strain the lemon juice: Straining the lemon juice removes any pulp or seeds that could give the frosting a gritty texture.
- Beat the butter and sugar until light and fluffy: This will help to incorporate air into the frosting, making it light and creamy.
- Add the lemon juice and zest gradually: This will help to prevent the frosting from curdling.
- Chill the frosting before using: This will help it to set and firm up.
- Use the frosting on cakes, cupcakes, or cookies: Lemon frosting is a versatile frosting that can be used on a variety of desserts.
Conclusion:
Eric's Lemon Frosting is a classic frosting recipe that is perfect for adding a bright, citrusy flavor to your favorite desserts. With just a few simple ingredients, you can make this delicious frosting in just a few minutes. Whether you're using it on cakes, cupcakes, or cookies, Eric's Lemon Frosting is sure to be a hit!
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