What to do when a fierce Nor’easter dumps 14 inches of snow in your yard? My advice is to make a batch of Lemon Buttercream, and swirl it sky-high on cupcakes! Here’s the recipe for this fabulicious frosting:
Take 2 sticks (1 cup) of thoroughly-softened butter…
And beat it, at medium speed, until it’s light, fluffy, and pale in color — about 5 minutes.
Turn off the machine, and add 5 cups confectioners’ sugar.
Also add the zest of 1 lemon…
And the juice of the (zested) lemon.
Starting at low speed, and ending at high speed, beat the works until thick, wonderful, and tempting.
Oh. If the mixture is too thick, you can always thin it out with more lemon juice or plain water. If the frosting is too thin, simply add more confectioners’ sugar.
This next step is entirely up to you: Add a streak of yellow food coloring (I prefer the gel-type)…
And beat the frosting at medium-to-high speed until the color is evenly distributed — about 30 seconds.
This next step is not optional: Lick the beating attachment.
If you are spreading (not piping) the buttercream, you’ll find this recipe is ample enough for 24 cupcakes, one 9×13 sheet cake, or two 8-inch round cakes. To achieve the lemony swirls pictured above, I simply transferred the buttercream to a piping bag outfitted with a star tip.
Yes, I ate all three cupcakes.
Here’s the printable: