Does anyone have a good lemon buttercream recipe that is on the tart side and would work under fondant????
How about replacing the vanilla (and other extracts) you use in your regular recipe with lemon extract?
I've done like TexasSugar said, and have added lemon juice and lemon zest to it as well. That will make it tart and very lemony!
I use the wilton icing recipe, and replace the water with fresh squeezed lemon juice and grate a lemon's zest into the icing. If it is too think for what you are wanting, add a little more lemon juice to thin it down. I have gotten rave reviews, and other cake orders when I combine this with a lemon cake mix with lemon juice and zest in it.
I would go with the lemon extract...i dont know if you can get a "tart" taste from it. How about a Lemon curd filling? That can be tart and then a nice mellow lemon buttercream that is light tasting.
Here is one that I recently used:
http://www.cakecentral.com/cake-decorating-ftopict-31699.html
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