I call this recipe the Best American Crusting Buttercream because it is the best tasting and the easiest frosting to work with. This lemon frosting is fluffy, creamy and delicious. It is also very easy to make and is a great base for making other flavors.
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The BEST Moist & Fluffy LEMON Cake Recipe (from Scratch) - Easy
• The BEST Moist & Fluff...
What is a crusting buttercream? When exposed to air the thin outer layer of the buttercream crusts over leaving the cake “dry” to the touch. Don’t worry this is nothing you can taste, it’s as creamy as ever and melts in your mouth. Salivating yet? This “dry” layer is great for frosting because it is harder to knick up and is excellent for decorating because it keeps it’s shape.
Buttercream can be made with all the fat from butter, which is a winner because who doesn’t love butter, especially mixed with sugar, but an all butter frosting melts easier so it can be a risky move for frosting and decorating especially in warm temperatures.
Buttercream can also be made with all the fat from icing shortening which is great for structure but no butter in my book is no bueno.
This buttercream is a mix of butter and icing shortening so you get the best of both worlds - taste and structure!
Best Lemon American Crusting Buttercream Recipe:
1/2 cup (3.2 oz) (91g) cake and icing shortening (high-ratio shortening), can use Crisco but it won’t be as smooth
1/2 cup (4 oz) (113g) unsalted butter, room temperature
2 Tablespoons lemon juice
1 Tablespoon meringue powder
1 pound confectioner’s sugar (4 cups) (454g)
Violet icing color (optional)
1. Cream shortening and butter with electric mixer or stand mixer with paddle attachment
2. Add lemon juice
3. Add meringue powder to mixing bowl. In a large bowl measure out confectioner’s sugar (if you buy it in a bag you shouldn’t need to sift it but use your judgement) and gradually add to mixing bowl about one cup at a time mixing on lowest speed, scraping the bowl often with a spatula.
4. Once fully incorporated beat on medium until fluffy and lighter in color. Do NOT mix higher than medium speed or you will create air bubbles making your frosting impossible to smooth out.
(Optional) Add a VERY small amount of violet icing color with a toothpick to your frosting if you would like a brighter white frosting - as soon as you notice a difference in whiteness of the frosting STOP adding icing color or you will end up with violet frosting.
This frosting can be stored in an airtight container in the refrigerator for 2 weeks or frozen for 3 months. When ready to use leave frosting out to warm to room temperature and remix on medium speed until fluffy and light in color. Remember not to mix higher than medium speed. After cake is frosted and decorated leave cake in the refrigerator for freshness and to keep it looking it’s best. Take out of refrigerator to warm to room temperature before serving. Cake tastes best at room temperature.
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22 окт 2024
