A basic buttercream recipe with the addition of lemon, making this a great finish for lemon cakes.
- 750gr powdered sugar
- 60gr soft unsalted butter
- 2 tbs lemon juice
- 60ml milk
- 1 tbs lemon zest, unwaxed
Beat together the butter, lemon juice, milk and half of the powdered sugar until smooth.
In four equal portions, beat in the remaining powdered sugar, making sure you beat for two to three minutes between each addition, for the lightest result.
With the last portion of powdered sugar, also add the lemon zest.