Version two of my lemon buttercream made with lemon extract or oil. Perfect for decorating cakes and cupcakes or filling biscuits and macarons.
Servings 12 servings
- 250 g butter soft at room temperature
- 500 g icing sugar
- 1 tbsp lemon extract/lemon oil (can use a little more or less according to your own taste
- A little milk To help get the buttercream to a soft consistency
Beat the butter (250g) on a low speed until it is soft.
Add the icing sugar (500g) and beat until combined - I like to add mine a spoonful at a time as it helps stop it flying out of the bowl!
Slowly add the lemon extract/oil (1 tbsp - add no more than 1 tsp at a time) and beat in each addition before adding more.
Check the consistency of your buttercream - It should be soft enough that you could spread it onto a slice of bread without the bread tearing, but not runny. If it is a little stiff, then add a little milk (again no more than 1 tsp at a time) until is it the right consistency.
Your buttercream is now ready to use.
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.
Calories: 344kcal | Carbohydrates: 41.4g | Protein: 0.1g | Fat: 19.6g | Saturated Fat: 11g | Sodium: 13.5mg | Sugar: 40.5g