I made TCB lemon buttercream recipe in her book, using the Classic Butttercream recipe as stated. It needed the juice of 3 more large lemons and 1/2 tsp lemon extract for our taste, after I made it in the mixing bowl. Of course it was then too thin. I added 1/2 powdered sugar to thicken it a bit, which helped, but in the end, it was really too soft to add any white chocolate flowers on to it and piping was sliding off the edge.
I will need to triple this recipe for my next cake.
1- In the recipe, the lemon juice replaces the water in the saucepan. Do I add the extra lemon at that time and if so, what happens to the amount of sugar I have to heat it with?
2- I know there isn't powdered sugar in the recipe, but do I add that again this time to thicken it enought to hold my decoration?
3- all of the other obvious issues need answering.
The taste and texture was great, so I'd like to stick with this recipe and whatever alterations are needed.