Lemon Frosting
User Reviews
5
Lemon Frosting
Description
The frosting is created in two steps: cooking a lemon curd by whisking egg yolks, fresh lemon juice, sugar, salt, and butter over medium-low heat until thick and smooth, then straining it for extra silkiness. Once cooled, this curd is gently blended into a whipped butter and powdered sugar mixture, which forms the frosting base.
This approach results in a balanced frosting that is both creamy and lively with lemon brightness. The consistency can be adjusted by adding more powdered sugar if needed for piping or spreading.
Perfect for decorating cakes or cupcakes, its zesty lemon profile complements many flavors and adds freshness to sweet baked goods. The frosting’s smooth texture helps it hold shapes when piped.
Use a non-reactive pan for making lemon curd to avoid metallic tastes. The lemon curd can be made a day ahead and stored refrigerated. The assembled frosting can be refrigerated 2-3 days and stirred to soften before use. Once applied to baked goods, it can remain at room temperature for a few hours when served.
Ingredients
For Lemon Curd
- 2 egg large yolks
- ⅓ cup lemon juice fresh-squeezed preferred
- 2 Tablespoons granulated sugar
- ¼ teaspoon table salt
- 4 Tablespoons butter cut into pieces, unsalted
For Frosting
- 1 cup butter softened, unsalted
- 3 cups powdered sugar
Instructions
- In a small, non-reactive saucepan (see note), whisk together egg yolks, lemon juice, sugar, and salt.
- Add butter and cook over medium-low heat, whisking constantly until mixture is thickened (the whisk should leave trails through the curd and it should be able to coat the back of a spoon, see video or photos in post for visual if desired).
- Remove from heat and pour through a fine mesh strainer into a heatproof bowl. Allow to cool completely before proceeding (you can transfer to the refrigerator to cool faster).
- Using an electric hand mixer or stand mixer, beat 1 cup softened butter until light and fluffy (high speed about 30-60 seconds). Gradually add powdered sugar until completely combined.
- Drizzle in cooled lemon curd and stir until completely combined. Be sure to scrape the sides and bottom of the bowl to ensure ingredients are well-combined. Note: if frosting is too thin you can add additional powdered sugar, up to 1 cup/125g.
- Spread or pipe over cake or cupcakes.
Notes
- Use a non-reactive saucepan such as stainless steel or glass to prevent metallic flavors when cooking lemon curd.
- Lemon curd can be prepared one day in advance and stored chilled in an airtight container.
- Store finished frosting in the refrigerator for 2-3 days and bring to near room temperature, stirring to smooth before using.
- When decorating, the frosting holds well but avoid leaving frosted items at room temperature for extended periods to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 305kcal | 15% |
| Carbohydrates | 33g | 11% |
| Protein | 1g | 2% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 83mg | 28% |
| Sodium | 53mg | 2% |
| Potassium | 17mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 633IU | 13% |
| Vitamin C | 3mg | 3% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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