I just got an order for a graduation cake. The mother ordered a lemon cake with lemon icing. However, she wants the icing to be like my other icing that I have used on cakes for her (just plain buttercream) so that I can decorate it. I have never made lemon icing before. Can I just substitute lemon extract for my vanilla or butter extract in my regular buttercream recipe? Does anyone have any suggestions?
That's what I would suggest; lemon extract. I don't know how you normally flavor; I do half vanilla and half butter; maybe you can do half lemon and half another? If you have time, I would do a trial run, and see if it tastes better whole strength, half lemon/butter, half lemon/vanilla.
I've done this before
Yes, use lemon extract. I do a butter/lemon blend....
but, warning...the lemon taste will intensify as it sits. When fresh made it should taste like it's barely there, as if you didn't put in enough. Give it a few hours and it will definately be noticable.
Also, since doing over lemon cake, the flavoring of the cake will enhance the taste of the icing even more.
I did about 1/3 lemon to 2/3 butter. I've also done 1/3 each lemon, butter, and vanilla.
KayDay's suggestion to do a trial run is good. That way you can play around with it to get the taste you like best. If I may suggest: bake a batch of lemon cupcakes. Make a batch of UNFLAVORED BC and then divide into 3 or 4 parts and flavor each using different proportions of lemon, butter, vanilla. Ice cup cakes. Let sit at least 4-6 hours or even overnight. Taste away to see which is your favorite.
I made a lemon cake w/lemon buttercream frosting just a couple of weeks ago. I used the Buttercream (with real buttercream for bakers) from CC and substituted lemon extract for the vanilla. I got rave reviews! Everyone loved it. Also used the Enhanced cake formula with a lemon cake mix for the first time and was very pleased with the results.
Ive used the lemon extract in my buttercream icing too.....it was very good...
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