Try this Lemon Kissed Buttercream Frosting recipe, or contribute your own.
Suggest a better description1. With an electric mixer, cream the butter and salt for about thirty seconds.
2. Add half of the powdered sugar and the milk to the butter and beat again until combined. Scrape down the bowl
3. Add the remainder of the powdered sugar, vanilla, and lemon juice. Beat until combined. Scrape down the bowl again.
4. Beat on high speed for 5-6 minutes or until the frosting is fluffy. Add Wilton gel "Yellow" in small amount to achieve desired pastel color.
5. It is preferable to use the frosting on the same day you make it, but it can keep in the fridge for up to 3 days if tightly wrapped. Make sure and stir the buttercream well before using to get the air bubbles out of the frosting and then pipe onto completely cooled cupcakes.
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Serving Size: 1 Serving (222g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1015 | ||
Calories from Fat: 828 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 92g | 123 % | |
Saturated Fat 58.3g | 291 % | |
Monounsaturated Fat 23.9g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 243.8mg | 75 % | |
Sodium 207.7mg | 7 % | |
Potassium 107mg | 3 % | |
Total Carbohydrate 50.5g | 15 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 50.2g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1015
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