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Lemon Butter-cream Icing

Saved by Oneclevermom
adapted from the Repressed Pastry Chef

1 stick salted butter, room temperature
1 stick un-salted butter, room temperature
1 cup white shortening
1 teaspoon lemon extract
2 teaspoons lemon zest
2 pounds confectioner's sugar (powdered sugar, 10x)
2 tablespoons meringue powder - optional
~12 tablespoons very cold heavy cream

Cream the butter and shortening in the bowl of a stand mixer. Add lemon extract and zest and combine well. Begin to sift in the sugar a little at a time, mixing thoroughly after each addition. If using meringue powder, add this with the confectioners sugar. Once all of the sugar has been added and mixed well, begin to add very cold heavy cream, a tablespoon at a time, until you reach the desired consistency.

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