sweetandi Posted 17 Feb 2011 , 1:53am
post #1 of

Hello everyone! A friend just asked me to make a Butter cake with Lemon Buttercream icing for her Daughter's Baptism. This is a combination I have never done before and do not have a Lemon Buttercream recipe. Anyone out there have a good one? Has anyone done this flavor combo in the past? What are your thoughts on it?? Thank you in advance!! icon_wink.gif

38 replies
PistachioCranberry Posted 17 Feb 2011 , 2:08am
post #2 of

What kind of buttercream do you make? When I make lemon, I just add lemon extract to it. In the lemon bc I put between the layers, I zest a lemon and add that also since it's between the layers of cake.

misscrazy4cakes Posted 17 Feb 2011 , 2:10am
post #3 of

Here is a smbc lemon buttercream that I have made with a lemon cake.

1 cup sugar
4 large egg whites
3 sticks (12 ounces) unsalted butter, at room temperature
¼ cup fresh lemon juice (from 2 large lemons)
1 teaspoon pure vanilla extract

To Make the Buttercream
Put the sugar and egg whites in a mixer bowl or another large heatproof bowl, fit the bowl over a plan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes.
The sugar should be dissolved, and the mixture will look like shiny marshmallow cream.
Remove the bowl from the heat.
Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes.
Switch to the paddle attachment if you have one, and add the butter a stick at a time, beating until smooth.
Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes.
During this time the buttercream may curdle or separate just keep beating and it will come together again.
On medium speed, gradually beat in the lemon juice, waiting until each addition is absorbed before adding more, and then the vanilla.
You should have a shiny smooth, velvety, pristine white buttercream. Press a piece of plastic against the surface of the buttercream and set aside briefly.

HTH icon_biggrin.gif

PistachioCranberry Posted 17 Feb 2011 , 2:10am
post #4 of

I guess if you're making a meringue bc, and have lemon curd readily available, you could add that in also.

sweetandi Posted 17 Feb 2011 , 2:26am
post #5 of

Thank you both for your help and input!! icon_smile.gif I had tried using my normal BC recipe (not cooked) and added some lemon juice and lemon zest... but I just wasn't thrilled with the flavor. I am definately going to try the meringue version.

Cakeonista Posted 17 Feb 2011 , 2:28am
post #6 of

I made a delicious lemon curd and nixed that into my bc it was fabulous and everyone loved it.

EvMarie Posted 17 Feb 2011 , 2:31am
post #7 of

One tidbit I discovered....

I recently mixed vanilla extract with butter extract. It was sooo good. It sort of made it taste creamier if that's possible. Kinda odd...I know. But, it was better than just straight vanilla.

So, maybe if you tried a combo of lemon extract or emulsion or what ever you want to call it & a bit of butter extract...maybe the simple BC recipe you already will be fine.

Just a thought. icon_smile.gif

Paperfishies Posted 17 Feb 2011 , 4:32am
post #8 of

I make my regular buttercream, add some lemon zest, a tiny bit of yellow color, and a couple of table spoons of thawed lemonade (the frozen minutemaid kind)....It's the best lemon buttercream ever!

cheatize Posted 17 Feb 2011 , 5:05am
post #9 of

Loran also has lemon oil that would work.

sweetandi Posted 17 Feb 2011 , 5:40am

Awesome! Thanks everyone!!

ModernDayCakery Posted 19 Feb 2011 , 12:31am

I make a very simple Lemon BC that everyone loves.

1/2 butter flavored shortening
1 stick room temp butter
Beat together
Add 1 cup powdered sugar
Add 1 tablespoon vanilla extract
Add 2 tablespoons of lemon flavor
Add 3 tablespoons milk
Beat until creamy
Add 7 cups of powdered sugar
beat until fluffy.

bobwonderbuns Posted 19 Feb 2011 , 2:49pm
Quote:
Originally Posted by ModernDayCakery

I make a very simple Lemon BC that everyone loves.

1/2 butter flavored shortening
1 stick room temp butter
Beat together
Add 1 cup powdered sugar
Add 1 tablespoon vanilla extract
Add 2 tablespoons of lemon flavor
Add 3 tablespoons milk
Beat until creamy
Add 7 cups of powdered sugar
beat until fluffy.




When you say lemon flavor, could you use fresh lemon juice?

ModernDayCakery Posted 19 Feb 2011 , 7:08pm

I never use real lemon juice because of the milk. It can break the icing if done wrong. I use one of two flavors. One is an extract or a cake flavoring.

MikeRowesHunny Posted 19 Feb 2011 , 8:52pm

I can give you one by weight, it's perfect, zingy, fresh, not too sweet and very simple:

250g butter
750g powdered sugar
60ml (1/4c) lemon juice
1 tsp lemon extract/emulsion
1/4 tsp salt

Beat all the above together for about 5min on medium until light & fluffy.

hsmomma Posted 21 Feb 2011 , 6:50pm

Ditto the poster that said add lemon curd to their regular buttercream. Thats what I do and it is SO good...one of my most favorite fillings with lemon cake, or raspberry cake or strawberry cake. So good!

EmmyNoah Posted 2 Mar 2011 , 6:58pm

I make the swiss meringue buttercream as a base and then add the lemon curd; it tastes great!

cabecakes Posted 13 Mar 2011 , 8:45pm

I just added LorAnn Oils to my regular buttercream. It was tasty. I think the lemon curd would work great too, as well as the SMBC Lemon Buttercream. They both sound really good.

blissfullybaking Posted 26 Mar 2011 , 4:27am

I am new here, a lurker. But i wanted to comment on this. I will definitely be trying some of these recipes. I tried adding just lemon extract to my regular buttercream, but it tasted odd.

Thanks
Heather

Dr_Hfuhruhurr Posted 21 May 2011 , 7:31am

We made the Easter cake at this link, recently:

http://www.foodnetwork.com/recipes/food-network-kitchens/raspberry-lemon-easter-cake-recipe/index.html

...and it was absolutely delicious. The BC was actually too buttery for my taste, so we added extra lemon zest and it was perfect. Highly recommended for lemon-flavored BC.

scp1127 Posted 21 May 2011 , 7:51am

Homemade lemon curd and FBC or IMBC for me too.

Coral3 Posted 21 May 2011 , 10:21am

Agree with all those who say add lemon curd (home-made of course!!)

I made IMBC and mixed in home-made lemon curd just last week and it was SO good...be sure to make the lemon curd good and lemony to start with though, as the lemonyness gets diluted when you mix it with buttercream. (Is lemonyness a word?...it should be!)

Please whatever you do...DON'T use lemon extract/essence/flavouring - that stuff is vile and no comparison to the real thing!

scp1127 Posted 21 May 2011 , 10:57pm

I agree on the lemonyness. There is a company that makes phenomenal extracts. It's called Olive Nation. I don't use it in curd, but all of their extracts taste like the concentrated fruit... that's all.

sweetnessx3 Posted 22 May 2011 , 12:39am
Quote:
Originally Posted by EvMarie

One tidbit I discovered....

I recently mixed vanilla extract with butter extract. It was sooo good. It sort of made it taste creamier if that's possible. Kinda odd...I know. But, it was better than just straight vanilla.

So, maybe if you tried a combo of lemon extract or emulsion or what ever you want to call it & a bit of butter extract...maybe the simple BC recipe you already will be fine.

Just a thought. icon_smile.gif




Thats how I always make my buttercream icon_smile.gif with vanilla and butter extract and flavoring ! I love it ! Yes I would replace the butter flavoring with Lemon to make lemon bc . for the center add zest .

HispanicBettyCrocker Posted 22 May 2011 , 1:42am

Sounds good thumbs_up.gif ...I've used the recipe below and it's very good, I got the recipe from grouprecipes.com, thought I'd share it icon_smile.gif ...

Lemon Buttercream Frosting

Ingredients:

3 1/2 cups confectioners sugar
1/2 cup of butter (1 stick) softened
1/4 cup of milk
1 t vanilla
1 T lemon zest (the rind of a lemon)
2 T lemon juice

How to make it:

mix the butter, lemon zest and vanilla together, making sure all the lumps are gone.

add the milk, and quickly cream it into the butter mixture.
by the 1/2 cup, mix in the sugar.

once the sugar is all in the bowl, cream on "high" for two minutes. (I use this time to clean up)

mix in lemon juice.
spread heartily and enjoy!

annboleyn Posted 23 May 2011 , 7:58pm

I just add lemon extract to my buttercream recipe. I also use lemon pie filling (in the can) between my layers....YUM!!

joycetyler Posted 22 Sep 2013 , 12:37am

How many cups of buttercream does this make?

Kakeesha Posted 22 Sep 2013 , 1:26am
Quote:
Originally Posted by joycetyler 
 

How many cups of buttercream does this make?

 

Yes I was wanting to ask the same question

lvtig1 Posted 6 Nov 2013 , 10:09pm

I just made Indy Debi's recipe and added Lorann's Lemon oil to taste. OMG.  Tastes like lemonade.  I want to eat the whole bowl.  Here is Indy Debi's recipe.

http://cakecentral.com/recipe/indydebis-crisco-based-buttercream-icing

Laurelj Posted 7 Nov 2013 , 2:33am

A

Original message sent by PistachioCranberry

I guess if you're making a meringue bc, and have lemon curd readily available, you could add that in also.

. This is our most requested flavor and turns out sooooooo yummy. A SMBC and fold in a homemade lemon curd, could eat a whole bowl of this myself :grin: so light and fluffy, a sure winner!

Shasha2727 Posted 7 Nov 2013 , 2:52am

I used to buy butter vanilla extract at my bakers supply here in Orlando....but they don't sell it anymore. The staff at the store says lots of people still ask for it, so I wonder why don't they carry it? I'd ask the store owner, but she's pretty angry most of the time, and posts lots of signs with long messages like "DO NOT let your children touch these jars; our staff doesn't have time to sort them every time your your child plays with them"  etc in various departments. I'm glad I don't have a child anymore when I go in there....but the butter vanilla is out there, and it's good. However, how can mixing your own be bad? Thats what I do now....and I can't really tell the difference. 

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