Lemon Butter Cream
It's not just juice that gives this lemon frosting it's zing, but the zest. For best results, use a good lemon zester to keep the zest pieces small. If the lemon rind proves to be too much of a challenge, just skip it.
- 1 cup butter, softened
- 3 3/4 cups powdered sugar
- 1/8 teaspoon salt
- Juice and zest of one lemon
- 1 teaspoon vanilla extract
In a mixer, beat butter and gradually add powdered sugar and salt.Step 2:
Stir in lemon juice and vanilla and incorporate well.Step 3:
Beat until light and fluffy. Stir in zest.
Makes enough frosting for 12 cupcakes.
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