Lemon Buttercream Fosting? Juice Or Extract???

Decorating By Emma37 Updated 1 Nov 2009 , 12:31am by PinkLisa

Emma37 Posted 31 Oct 2009 , 1:46am
post #1 of 11

Hi All,

I am making a lemon cake coming up and need to know if I should frost in regular buttercream or flavor lemon. Advice please? and Thank you!

10 replies
Brandy982006 Posted 31 Oct 2009 , 2:09am
post #2 of 11

From experience...I LOOOVVVEEE the taste of the lemon cake with the lemon buttercream. I use lemon extract for a nice lemon-y taste, real lemon juice tastes too sour to me....YYYUUUUMMM! icon_biggrin.gif

Jeniwin Posted 31 Oct 2009 , 2:11am
post #3 of 11

I do extract. Tastes great.

catlharper Posted 31 Oct 2009 , 2:11am
post #4 of 11

One of my favorite things to do is take a regular batch of buttercream and add in 1/2 cup of lemon curd...it's SOOOOO good!

grammynan Posted 31 Oct 2009 , 2:18am
post #5 of 11

I make my lemon buttercream by adding zest from one lemon. Deeee-lish!

threeforhim Posted 31 Oct 2009 , 2:24am
post #6 of 11

The wilton website has a great lemon buttercream that I've used many times. I don't remember if it calls for extract or juice. I do believe it calls for zest thought and I usually just leave that out and it is still so delicious.

Emma37 Posted 31 Oct 2009 , 7:15pm
post #7 of 11

OK...thanks for the responses! Now I am thinking (and I realise it may sound stupid) if I use the extract the icing will still stay white, right? I saw some pics and the icing was yellow....I assume from the zest. ?? I need it to stay white.

SandiOh Posted 31 Oct 2009 , 8:03pm
post #8 of 11

the zest will only give you some barely noticable yellow flakes..icing will still be white..

I like to use fresh lemon and zest for mine also....tastes much fresher, you could try lemon oil too.

Brandy982006 Posted 31 Oct 2009 , 11:56pm
post #9 of 11

When I use the extract my buttercream stayed white.

Lita829 Posted 1 Nov 2009 , 12:11am
post #10 of 11

I use zest and extract unless I am going to color the frosting ivory. Then I use extract only because I don't want to run the risk of the zest picking up the pigment, making dark specks in the frosing.

PinkLisa Posted 1 Nov 2009 , 12:31am
post #11 of 11

I use extract and it gives a great lemony flavor.

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