Page 437 - Chocolate Cake Doctor

F R O S T I N G S 419

LEMO
LEMON N

BUTTERCREAM FROSTING G
BUTTERCREAM FROSTIN

his is a pretty frosting,
R
whether spread onto the

Raspberry-Peach White
the Cake Mix Doctor says
Chocolate Cupcakes (page 333), the
When lemons are cold, they don’t like
Chocolate Sour Cream Cupcakes
to give up much juice.To make a
(page 324), or the Little White Choco - refrigerated lemon juicier, warm it
under hot tap water before slicing and
late Pound Cakes (page 336). Lemon
juicing.
is a versatile flavoring, suitable for

any time of the year. Always use
fresh lemon juice and zest. 1. Place the butter
and 1 cup of the con-
fectioners’ sugar in a large mixing bowl.
1
MAKES 3 ⁄ 2 CUPS, ENOUGH TO FROST Blend with an electric mixer on low speed
A 2- OR 3-LAYER CAKE to incorporate, 30 seconds. Add the re -
OR 30 CUPCAKES
i
main ng confectioners’ sugar alternately
PREPARATION TIME: 10 MINUTES with 2 tablespoons milk, 1 tablespoon at a
time, and the lemon juice, blending with
the mixer on low. Stir in the lemon zest.
8 tablespoons (1 stick) butter, at room Add another 1 tablespoon milk if the
temperature frosting seems too stiff. Increase the
mixer speed to medium and beat until
4 cups confectioners’ sugar, sifted
light and fluffy, 1 minute more.
2 to 3 tablespoons milk
1 tablespoon fresh lemon juice 2. Use to frost the top and sides of the
1 teaspoon grated lemon zest cake or cupcakes of your choice.