![]() However, you can try frosting lemon cake or cupcakes with marshmallow frosting to make lemon meringue cupcakes or cake. Lemon buttercream (shown above) is the obvious alternative to lemon cream cheese frosting. You can adjust the amount of powdered sugar as needed if you want a stiffer frosting. If you start the mixer on high speed, the powdered sugar will fly out of the mixing bowl and make a giant mess. Mix in the powdered sugar a little bit at a time. ![]() Mix the cream cheese and butter on high speed until smooth and light – about three minutes using an electric mixer.Īlways use unsalted butter for baking because you can then more easily control how much salt is in the recipe. Tip: One lemon yields about one tablespoon of zest. I detail this in my post on how to zest a lemon. Although a microplane is the easiest way to zest, you can also zest with a knife and get even better results than with the microplane. Run the lemon back and forth over grater to collect the zest. The easiest way to zest is using a microplane grater. If you hit the white pith, you’ve gone too far. Zest is the yellow part of the lemon peel. To make lemon cream cheese frosting, you’ll first need to zest a lemon. If the cream cheese is too cold, it will not mix properly into the frosting. Leave them out of the counter for about three hours to ensure the correct temperature. The cream cheese and butter must both be at room temperature. One of the biggest mistakes you can make in preparing lemon cream cheese frosting is using cold ingredients. I’m a sucker for all cream cheese frostings! (Have you tried my chocolate cream cheese frosting and my strawberry cream cheese frosting?) How to Make Lemon Cream Cheese Frosting I love them both, but I’d choose the cream cheese frosting if I had to pick a favorite. Lemon cream cheese frosting is a great alternative to lemon buttercream. ![]() This lemon cream cheese frosting is bursting with lemon flavor! It’s not too sweet and has a nice tang from the cream cheese.
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