Can I just use lemon juice? I have a friend that wants lemon cake with a lemon glaze and lemon butter cream. Any help greatly appreciated.
For my lemon glaze, I just use the lemon juice, lemon zest, a few drops of lemon extract, a touch of milk, a couple drops of light corn syrup and powdered sugar. I just whisk until its the consistency I want - more milk for thinner, more sugar for thicker.
For lemon buttercream, I don't use lemon juice...not sure if it would mess up the consistency. I just make it as I would do with vanilla buttercream. I add lemon zest and pure lemon extract instead of vanilla and taste. If its not lemon-y enough, then I add more. If its too lemony, I add a touch of vanilla to tone it down.
I hope this helps!
for my lemon butter cream I put lemon curd in the butter cream. Adjust it to your taste.
Has anyone used Lemon candy oil in frosting before.? I heard it has a stronger flavor. If I use lemon extract about how much should I start with for one batch of butter cream. Average butter cream recipe using two pounds of powdered sugar. Thank you.
I've never used any candy oil as its not readily available here in Cayman. I usually start with a teaspoon or two. And adjust according to taste.