Version one of my lemon buttercream made with fresh lemon juice and zest. Perfect for decorating cakes and cupcakes or filling biscuits and macarons.
If you would like to make the buttercream a little smoother simply blitz it with a hand blender and this will break down some of the lemon zest so it is finer.
The recipe makes enough to decorate 12 cupcakes in the style shown in the fresh lemon buttercream pictures, or 18 cupcakes decorated as shown in the buttercream made with lemon extract pictures.
It will be enough to fill and create a thin outer coating on a 20cm 2-layer round cake.
Nutritional information is based on 12 servings.