Lemon Cake Frosting Recipe: Creamy, Sweet Icing
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).
Occasionally we use yogurt as a base for our frosting recipes. I love the tanginess, but it can get so runny that it slides off the cake. And there’s very little fluff factor. (This means that it’s hard to make yogurt the light, airy type of icing you’re looking for). Cream cheese can achieve fluffiness, but it still somehow seems heavy when combined with certain cake flavors..
We liked this homemade lemon buttercream frosting recipe designed to top a rich lemon cake. It is so bright-tasting and would make a welcome end to a winter meal. 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 zest also freshen it up.
Different cake or cupcake flavor options may include carrot, gingerbread or banana flavors. Earl grey tea cake would be a nice cake for the more adventurous, and would really highlight the icing. If making a layer cake, substitute fruit preserves for the frosting on alternating interior layers. Garnish the cake with candied citrus peel, candied ginger, berries or other fresh fruit.
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 zest and juice.
Cake recipe after the jump.
Cake with Lemon Frosting Recipe | Food & Wine.
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