The last buttercream I used was 4C Sweetex. Not quite 4lbs. powdered sugar flavorings. And milk. I think I may have used close to 1 cup. I wanted it easy to smooth. When it sets up it looks dry. Not that beautiful smooth creamy look. How do I prevent that? Also will lemon extract color my icing?

Sugarshacks hi-ratio b/c recipe comes out very smooth and creamy.

CakemanOH's hi-ratio britewhite b/c recipe crusts well but doesn't look dry or crack.

You might want to use of these TNT recipes. Or use Sugarshack's mixing method on your recipe.

HTH