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Lemon Buttercream Frosting

From Baking Book Scrumptious Baking Desserts. Hundreds Of Paula Isabella ( We Lib.org ) (2025).

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From Baking Book Scrumptious Baking Desserts. Hundreds Of Paula Isabella ( We Lib.org ) (2025), printed page 350, digitised by the Internet Archive: https://archive.org/details/baking-book-scrumptious-baking-desserts.-hundreds-of-paula-isabella-we-lib.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

  • Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.

Ingredients 5 ingredients

  1. 1 tablespoon heavy cream
  2. 2 teaspoons lemon zest
  3. 3/4 cup sugar
  4. a spoon or melon baller
  5. a teaspoon of lemon curd

Method

  1. e 1/2 cup (1 stick/113g) unsalted butter, softened e 11/2-—2 1/2 cups (180g-280g) powdered sugar, sifted e 1 tablespoon heavy cream or whole milk e 1 tablespoon freshly squeezed lemon juice e 2 teaspoons lemon zest .
  2. For the cupcakes: Preheat oven to 350F/180C.
  3. Line a muffin tin with cupcake liners.
  4. Set aside.
  5. .
  6. Inamedium bow], sift together flour, baking powder, and salt.
  7. In another small bowl, toss together sugar and lemon zest until combined.
  8. .
  9. Using a mixer fitted with the paddle attachment, beat together butter and lemon-sugar mixture on medium speed until light and fluffy, about 2-3 minutes.
  10. Scrape down the sides and bottom of the bowl as necessary.
  11. On medium speed, beat in eggs, one at a time, beating well after each addition.
  12. Add vanilla extract and beat until combined.
  13. With the mixer on low speed, add half of the dry Ingredients and beat just until combined.
  14. Add milk and lemon juice and beat until combined.
  15. Add the other half of the dry Ingredients and beat slowly until just combined.
  16. .
  17. Divide batter evenly between the cups, filling them about 3/4 full.
  18. Bake for 15-20 minutes (or 8-10 minutes for mini cupcakes), until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  19. Allow cupcakes to sit for 10 minutes, then remove from pan and allow to cool completely on a wire rack.
  20. .
  21. Unfrosted cupcakes can be kept tightly covered at room temperature for up to 3 days, or in the freezer for up to 2 months.
  22. Thaw, still covered, on the counter or overnight in the fridge.
  23. .
  24. For the frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat butter on medium speed until smooth, creamy, and the consistency is similar to mayonnaise, about 2 minutes.
  25. Add 3/4 cup (90g) sugar and beat well until smooth.
  26. Add cream, lemon juice, and lemon zest and beat until combined and smooth.
  27. Add another 3/4 cup sugar and beat until completely smooth and fluffy.
  28. Beat in more sugar as needed, until desired consistency (thick enough to pipe).
  29. Frost cupcakes once they’ve cooled.
  30. .
  31. If you wish to add lemon curd filling: Once the cupcakes have cooled, cut a 1/2-inch (1.5cm) hole in the center of each cupcake using a spoon or melon baller.
  32. Spoon about a teaspoon of lemon curd into the hole, then frost the cupcakes.

Plating

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