Mary Berry Lemon Buttercream Recipe
Do you love a fresh cake topping? This Mary Berry Lemon Buttercream Recipe is the best. It tastes bright and very sweet.
Equipment
- Large mixing bowl
- Electric Hand Whisk
- Spatula
- Fine Grater
- Citrus Juicer
- Sieve
Ingredients
- Soft Unsalted Butter 150 g
- Sifted Icing Sugar 300 g
- Large Lemon Zest And Juice 1
- Milk If Needed 1 Tbsp
Instructions
- Place your soft butter in the large bowl. Make sure the butter is at room temperature. Beat it alone for two minutes until pale.
- Sift half of your icing sugar into the bowl. This prevents any lumps in your final frosting. Mix it slowly so the sugar stays inside.
- Add the rest of the sifted icing sugar now. Continue mixing on a low speed at first. Then turn the speed up to high.
- Grate the zest of one lemon very finely. Add the zest directly into the buttery mix. This adds a lot of natural oils.
- Squeeze the juice from half a fresh lemon. Pour the juice into the bowl slowly. Whisk again for another three full minutes.
- Check the consistency of your lemon buttercream now. Add a splash of milk if it is stiff. The frosting should be light and very airy.
Notes
- Always use very soft room temperature butter.
- Sift the icing sugar to avoid lumps.
- Beat the butter for a long time.
- Use fresh lemons instead of bottled juice.
- Add juice slowly to prevent the mix curdling.