Wednesday, March 30, 2011

Lemon Buttercream Frosting

  • 1/2 C Solid Vegetable Shortening

  • 1/2 C Butter Softened

  • 2 tbs Lemon Juice

  • 1 tsp Lemon Zest

  • 4 C Powdered Sugar

  • Additional Lemon Juice or Milk (opptional)

In a large bowl, cream shortening and butter with electric mixer until light fluffy. Add lemon juice and zest; beat well. Gradually add sugar 1 cup at a time. When all sugar has been mixed in, if icing is dry, add additional juice or milk. Keep covered with a damp cloth until ready to use. For best results, keep icing bowl in the fridge when not in use. Re-whip before using.

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