Lemon Frosting

Rahat

This Lemon Frosting is a zesty, creamy delight that transforms any dessert into a citrusy masterpiece. Ready in just 15 minutes, it’s a quick way to elevate cakes, cupcakes, or cookies with a burst of sunshine.

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Cooling Time 15

Total Time 15

Servings servings

Calories 305 kcal

Ingredients

For Lemon Curd

2 large egg yolks
⅓ cup lemon juice fresh-squeezed preferred
2 Tablespoons granulated sugar
¼ teaspoon table salt
4 Tablespoons unsalted butter cut into pieces

For Frosting

1 cup unsalted butter softened
3 cups powdered sugar

Instructions

In a small, non-reactive saucepan (see note), whisk together egg yolks, lemon juice, sugar, and salt.
Add butter and cook over medium-low heat, whisking constantly until mixture is thickened (the whisk should leave trails through the curd and it should be able to coat the back of a spoon, see video or photos in post for visual if desired).
Remove from heat and pour through a fine mesh strainer into a heatproof bowl. Allow to cool completely before proceeding (you can transfer to the refrigerator to cool faster).
Using an electric hand mixer or stand mixer, beat 1 cup softened butter until light and fluffy (high speed about 30-60 seconds). Gradually add powdered sugar until completely combined.
Drizzle in cooled lemon curd and stir until completely combined. Be sure to scrape the sides and bottom of the bowl to ensure ingredients are well-combined. Note: if frosting is too thin you can add additional powdered sugar, up to 1 cup/125g.
Spread or pipe over cake or cupcakes.

Nutrition

Calories: 305kcalCarbohydrates: 33gProtein: 1gFat: 20gSaturated Fat: 12gCholesterol: 83mgSodium: 53mgPotassium: 17mgFiber: 1gSugar: 32gVitamin A: 633IUVitamin C: 3mgCalcium: 10mgIron: 1mg

Keyword citrus, dessert, frosting, glaze, lemon