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!
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!
I do extract. Tastes great.
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!
I make my lemon buttercream by adding zest from one lemon. Deeee-lish!
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.
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.
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.
When I use the extract my buttercream stayed white.
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.
I use extract and it gives a great lemony flavor.