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Lemon Buttercream anyone??

post #1 of 39
Thread Starter 
Hello everyone! A friend just asked me to make a Butter cake with Lemon Buttercream icing for her Daughter's Baptism. This is a combination I have never done before and do not have a Lemon Buttercream recipe. Anyone out there have a good one? Has anyone done this flavor combo in the past? What are your thoughts on it?? Thank you in advance!! icon_wink.gif
post #2 of 39
What kind of buttercream do you make? When I make lemon, I just add lemon extract to it. In the lemon bc I put between the layers, I zest a lemon and add that also since it's between the layers of cake.
Anybody with artistic ability can make a cake look beautiful, but it takes someone with the heart and soul of a "true baker" to get in the kitchen, bake from scratch, and make that cake taste good.
~~~~Deeva~~~~
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Anybody with artistic ability can make a cake look beautiful, but it takes someone with the heart and soul of a "true baker" to get in the kitchen, bake from scratch, and make that cake taste good.
~~~~Deeva~~~~
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post #3 of 39
Here is a smbc lemon buttercream that I have made with a lemon cake.

1 cup sugar
4 large egg whites
3 sticks (12 ounces) unsalted butter, at room temperature
ΒΌ cup fresh lemon juice (from 2 large lemons)
1 teaspoon pure vanilla extract

To Make the Buttercream
Put the sugar and egg whites in a mixer bowl or another large heatproof bowl, fit the bowl over a plan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes.
The sugar should be dissolved, and the mixture will look like shiny marshmallow cream.
Remove the bowl from the heat.
Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes.
Switch to the paddle attachment if you have one, and add the butter a stick at a time, beating until smooth.
Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes.
During this time the buttercream may curdle or separate just keep beating and it will come together again.
On medium speed, gradually beat in the lemon juice, waiting until each addition is absorbed before adding more, and then the vanilla.
You should have a shiny smooth, velvety, pristine white buttercream. Press a piece of plastic against the surface of the buttercream and set aside briefly.

HTH icon_biggrin.gif
post #4 of 39
I guess if you're making a meringue bc, and have lemon curd readily available, you could add that in also.
Anybody with artistic ability can make a cake look beautiful, but it takes someone with the heart and soul of a "true baker" to get in the kitchen, bake from scratch, and make that cake taste good.
~~~~Deeva~~~~
Reply
Anybody with artistic ability can make a cake look beautiful, but it takes someone with the heart and soul of a "true baker" to get in the kitchen, bake from scratch, and make that cake taste good.
~~~~Deeva~~~~
Reply
post #5 of 39
Thread Starter 
Thank you both for your help and input!! icon_smile.gif I had tried using my normal BC recipe (not cooked) and added some lemon juice and lemon zest... but I just wasn't thrilled with the flavor. I am definately going to try the meringue version.
post #6 of 39
I made a delicious lemon curd and nixed that into my bc it was fabulous and everyone loved it.
mary
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mary
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post #7 of 39
One tidbit I discovered....

I recently mixed vanilla extract with butter extract. It was sooo good. It sort of made it taste creamier if that's possible. Kinda odd...I know. But, it was better than just straight vanilla.

So, maybe if you tried a combo of lemon extract or emulsion or what ever you want to call it & a bit of butter extract...maybe the simple BC recipe you already will be fine.

Just a thought. icon_smile.gif
post #8 of 39
I make my regular buttercream, add some lemon zest, a tiny bit of yellow color, and a couple of table spoons of thawed lemonade (the frozen minutemaid kind)....It's the best lemon buttercream ever!

No his mind is not for rent, to any god or government...

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No his mind is not for rent, to any god or government...

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post #9 of 39
Loran also has lemon oil that would work.
post #10 of 39
Thread Starter 
Awesome! Thanks everyone!!
post #11 of 39
I make a very simple Lemon BC that everyone loves.

1/2 butter flavored shortening
1 stick room temp butter
Beat together
Add 1 cup powdered sugar
Add 1 tablespoon vanilla extract
Add 2 tablespoons of lemon flavor
Add 3 tablespoons milk
Beat until creamy
Add 7 cups of powdered sugar
beat until fluffy.
Where we bring cakes to life!
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Where we bring cakes to life!
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post #12 of 39
Quote:
Originally Posted by ModernDayCakery

I make a very simple Lemon BC that everyone loves.

1/2 butter flavored shortening
1 stick room temp butter
Beat together
Add 1 cup powdered sugar
Add 1 tablespoon vanilla extract
Add 2 tablespoons of lemon flavor
Add 3 tablespoons milk
Beat until creamy
Add 7 cups of powdered sugar
beat until fluffy.



When you say lemon flavor, could you use fresh lemon juice?
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #13 of 39
I never use real lemon juice because of the milk. It can break the icing if done wrong. I use one of two flavors. One is an extract or a cake flavoring.
Where we bring cakes to life!
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Where we bring cakes to life!
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post #14 of 39
I can give you one by weight, it's perfect, zingy, fresh, not too sweet and very simple:

250g butter
750g powdered sugar
60ml (1/4c) lemon juice
1 tsp lemon extract/emulsion
1/4 tsp salt

Beat all the above together for about 5min on medium until light & fluffy.
AKA: bonjovibabe
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AKA: bonjovibabe
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post #15 of 39
Ditto the poster that said add lemon curd to their regular buttercream. Thats what I do and it is SO good...one of my most favorite fillings with lemon cake, or raspberry cake or strawberry cake. So good!
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