This frosting has an intense, yet delightful flavor. The recipe makes enough to frost a 9×13 inch cake or 18 cupcakes. It’s quick and easy to whip up and ever so tasty
Lemon Frosting
Course: UncategorizedServings
18
servingsIngredients
1 stick butter, room temperature
3 cups powdered sugar
2 Tablespoons fresh lemon juice
1 heaping teaspoon lemon zest
½ teaspoon almond extract
Directions
- Cream the butter with an electric mixer until smooth and light in color.
- Add the powdered sugar, lemon juice, lemon zest and almond extract.
- Beat at low speed until combined, Then beat at high speed until the frosting is of spreading consistency, about 2 minutes.
- Frost cake and refrigerate 1 hour to set.
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