(Note: I used Wilton 8B for today’s frosting!)
To overcome that curdled situation, you have to make sure you have enough confectioners’ sugar to battle the additional liquid. And, most notably, you want to stick to fresh lemon instead of artificial lemon flavoring. Lemon extract is wonderful and all, but it doesn’t even compare to fresh lemons in both the aroma and flavor categories.
But here’s the common dilemma! Adding extra confectioners’ sugar is an easy solution and all, but you can add *too* much. Overly sweet and artificial frosting follows, which is everything you were hoping against.
We want REAL lemon flavor. And:
Tall orders when it comes to lemon buttercream, but I cracked that code. The secret is in the balance of confectioners’ sugar to liquid. With the precise recipe below, you’ll enter lemon frosting nirvana where you have the texture and consistency of vanilla buttercream, with fresh lemon flavor.
Besides adding enough confectioners’ sugar, my secret is the ratio of lemon juice to heavy cream. I used to skip the heavy cream completely and only use lemon juice as the liquid. Hence the curdling situation. Cream ensures a CREAMY and THICK (hey, who woulda thunk?) consistency. I don’t suggest subbing it out!
. If lemon is your soul sista, this frosting and the lemon cupcakes are a combo you’ve gotta try. But it’s equally as delicious on white chocolate strawberry cupcakes, lemon blueberry cupcakes, and even vanilla cupcakes, as an alternative filling and frosting for a 6 inch citrus cake or lemon cake, or swiped on top of lemon shortbread cookies.
Lemon buttercream frosting is tangy, sweet, and creamy. It tastes delicious on everything and is so easy to make!
