Description
A light, fluffy, and tangy lemon frosting that elevates any cake or cupcake.
Ingredients
Scale
- 1 cup granulated sugar
- 0.25 cups all-purpose flour
- 1 cup whole milk
- 1 cup unsalted butter, softened
- 0.125 teaspoons fine salt
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon zest, finely grated
- 2 tablespoons fresh lemon juice, strained
- 1 drop yellow food coloring (optional)
Instructions
- In a saucepan, whisk together the granulated sugar, all-purpose flour, and fine salt.
- Gradually pour in the whole milk while continuously whisking to avoid lumps.
- Cook the mixture over medium heat, stirring constantly until it thickens and starts to bubble, about 5-10 minutes.
- Once thickened, remove from heat and let it cool completely.
- In a separate bowl, beat the softened unsalted butter until fluffy and pale.
- Gradually add the cooled mixture to the butter, combining well after each addition.
- Add the pure vanilla extract, lemon zest, and lemon juice. Mix until creamy. If using, add yellow food coloring and mix until even.
- Your Lemon Ermine Frosting is now ready to use!
Notes
Store leftover frosting in an airtight container in the refrigerator for up to one week. Re-whip before use.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Frosting
- Method: Whisking and cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 25g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: frosting, lemon frosting, cake decorating, cupcake topping, summer desserts