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!!
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.
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
¼ 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
I guess if you're making a meringue bc, and have lemon curd readily available, you could add that in also.
Thank you both for your help and input!! 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.
I made a delicious lemon curd and nixed that into my bc it was fabulous and everyone loved it.
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.
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!
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.
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?
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.
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.
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!
I make the swiss meringue buttercream as a base and then add the lemon curd; it tastes great!
I just added LorAnn Oils to my regular buttercream. It was tasty. I think the lemon curd would work great too, as well as the SMBC Lemon Buttercream. They both sound really good.
I am new here, a lurker. But i wanted to comment on this. I will definitely be trying some of these recipes. I tried adding just lemon extract to my regular buttercream, but it tasted odd.
Thanks
Heather
We made the Easter cake at this link, recently:
http://www.foodnetwork.com/recipes/food-network-kitchens/raspberry-lemon-easter-cake-recipe/index.html
...and it was absolutely delicious. The BC was actually too buttery for my taste, so we added extra lemon zest and it was perfect. Highly recommended for lemon-flavored BC.
Agree with all those who say add lemon curd (home-made of course!!)
I made IMBC and mixed in home-made lemon curd just last week and it was SO good...be sure to make the lemon curd good and lemony to start with though, as the lemonyness gets diluted when you mix it with buttercream. (Is lemonyness a word?...it should be!)
Please whatever you do...DON'T use lemon extract/essence/flavouring - that stuff is vile and no comparison to the real thing!
I agree on the lemonyness. There is a company that makes phenomenal extracts. It's called Olive Nation. I don't use it in curd, but all of their extracts taste like the concentrated fruit... that's all.
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.
Thats how I always make my buttercream with vanilla and butter extract and flavoring ! I love it ! Yes I would replace the butter flavoring with Lemon to make lemon bc . for the center add zest .
Sounds good ...I've used the recipe below and it's very good, I got the recipe from grouprecipes.com, thought I'd share it ...
Lemon Buttercream Frosting
Ingredients:
3 1/2 cups confectioners sugar
1/2 cup of butter (1 stick) softened
1/4 cup of milk
1 t vanilla
1 T lemon zest (the rind of a lemon)
2 T lemon juice
How to make it:
mix the butter, lemon zest and vanilla together, making sure all the lumps are gone.
add the milk, and quickly cream it into the butter mixture.
by the 1/2 cup, mix in the sugar.
once the sugar is all in the bowl, cream on "high" for two minutes. (I use this time to clean up)
mix in lemon juice.
spread heartily and enjoy!
I just add lemon extract to my buttercream recipe. I also use lemon pie filling (in the can) between my layers....YUM!!
I just made Indy Debi's recipe and added Lorann's Lemon oil to taste. OMG. Tastes like lemonade. I want to eat the whole bowl. Here is Indy Debi's recipe.
http://cakecentral.com/recipe/indydebis-crisco-based-buttercream-icing
A
Original message sent by PistachioCranberry
I guess if you're making a meringue bc, and have lemon curd readily available, you could add that in also.
I used to buy butter vanilla extract at my bakers supply here in Orlando....but they don't sell it anymore. The staff at the store says lots of people still ask for it, so I wonder why don't they carry it? I'd ask the store owner, but she's pretty angry most of the time, and posts lots of signs with long messages like "DO NOT let your children touch these jars; our staff doesn't have time to sort them every time your your child plays with them" etc in various departments. I'm glad I don't have a child anymore when I go in there....but the butter vanilla is out there, and it's good. However, how can mixing your own be bad? Thats what I do now....and I can't really tell the difference.
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