Frosting Recipes

We were recently discussing the advantages and disadvantages of using different fats in frosting.  Sometimes I find a buttercream frosting to taste so much like sweetened butter that it’s just not enjoyable.  (I eat it, but don’t enjoy it).

We liked this lemon cake frosting recipe designed to top a gorgeous lemon cake.   The frosting includes a combination of heavy cream and butter which we think makes an ideal blend of fluffy and rich.  The lemon juice and lemon zest also freshen it up.

Lemon Frosting Recipe

1/2 pound unsalted butter, softened
1 large egg yolk (optional)
1 pound confectioners’ sugar
1/4 cup plus 2 tablespoons heavy cream
1 teaspoon pure vanilla extract
Pinch of salt
1 teaspoon finely grated lemon zest
1 1/2 tablespoons fresh lemon juice

In a standing mixer fitted with the whisk, beat the butter and egg yolk at medium-high speed until creamy. Beat in the sugar at low speed. Beat in the cream, vanilla and salt, then beat at medium-high speed until fluffy, 3 minutes longer. Beat in the lemon zest and juice.

Lemon cake recipe after the jump.

Lemon Cake with Lemon Frosting Recipe | Food & Wine.

This resourceful chef had a batch of vanilla cupcakes and nothing to frost them with.  So, she came up with this lovely and unusual lavender lemon icing recipe on cupcakes she made for a wedding.

Lemon Lavender Frosting from the Oregon Louisiana Chef

• zest of 1 lemon
• 1/2 cup of softened butter
• 3-5 cups of powdered sugar
• 2-3 tbs of lavender flowers
• juice of one lemon
• dash of salt

“I creamed the butter with the zest, then added half the sugar, lavender flowers and the lemon juice. I mixed that, then added the rest of the sugar and the salt. Easy!!”

via Lemon Lavender Frosting – The Oregon Louisiana Chef.