Tangy Lemon Frosting (Print Version)
# Ingredients:
01 -
3-4 tablespoons cold milk
02 -
Juice from 2 lemons
03 -
Grated zest from one lemon
04 -
24 oz sifted powdered sugar
05 -
1 and 1/2 cups of unsalted butter, at room temperature
06 -
A pinch of fine salt
# Instructions:
01 -
Put softened butter in a stand mixer bowl and whip it on medium-high for around 6 minutes.
02 -
Turn the mixer to low. Gently pour in powdered sugar with salt, stirring until everything is combined.
03 -
Mix the lemon juice, zest, and milk on a low setting, allowing it all to blend evenly.
04 -
Crank up the mixer to medium-high and let the frosting whip for another 6 minutes.
05 -
If it's too firm, drizzle in a teaspoon of milk at a time until you're happy with the thickness.
# Notes:
01 -
Thin the frosting by adding just a tiny splash of milk at a time.
02 -
For a stiffer texture, you can replace 1/2 cup of butter with an equal amount of shortening.
03 -
Store in the fridge, covered, for a max of three days. Let it warm up, beat it again with a mixer, and add a little milk or cream if needed to fix the texture.
04 -
Freeze leftover frosting for up to a month.
05 -
Sprinkles stick best when added right away before the frosting gets firm.
06 -
If you're out of powdered sugar, look up how to make some at home.