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Lemon Buttercream anyone?? - Page 2

post #16 of 25
3/2/11 at 10:58am
I make the swiss meringue buttercream as a base and then add the lemon curd; it tastes great!
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post #17 of 25
3/13/11 at 1:45pm
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.
If you are a newbie you might want to check out
my blog!
www.cakenewbies.blogspot.com
http://www.facebook.com/people/Cabes-Cakes/100000350374357
http://www.flickr.com/photos/httpwwwcabescakescomphotos/
Jackie
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If you are a newbie you might want to check out
my blog!
www.cakenewbies.blogspot.com
http://www.facebook.com/people/Cabes-Cakes/100000350374357
http://www.flickr.com/photos/httpwwwcabescakescomphotos/
Jackie
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post #18 of 25
3/25/11 at 9:27pm
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
Heather
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Heather
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post #19 of 25
5/21/11 at 12:31am
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.
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post #20 of 25
5/21/11 at 12:51am
Homemade lemon curd and FBC or IMBC for me too.
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post #21 of 25
5/21/11 at 3:21am
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!
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post #22 of 25
5/21/11 at 3:57pm
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.
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post #23 of 25
5/21/11 at 5:39pm
Quote:
Originally Posted by EvMarie

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



Thats how I always make my buttercream icon_smile.gif 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 .
Once bitten Twice shy,
Lisa Cruikshank
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Once bitten Twice shy,
Lisa Cruikshank
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post #24 of 25
5/21/11 at 6:42pm
Sounds good thumbs_up.gif ...I've used the recipe below and it's very good, I got the recipe from grouprecipes.com, thought I'd share it icon_smile.gif ...

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!
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post #25 of 25
5/23/11 at 12:58pm
I just add lemon extract to my buttercream recipe. I also use lemon pie filling (in the can) between my layers....YUM!!
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