Our recipe should make enough lemon icing to cover a 9″ x 13″ sheet cake or a two-layer 8″ cake. How much frosting will you need? That always depends on how thick or thin you apply the frosting or how much decorating you do but here are a couple of guidelines.
For optimal flavor, we suggest that you refrigerate the frosting for at least a couple of hours (or even overnight) before serving it. If that is the case, the first thing you should do before using the frosting is put it in the refrigerator for an hour or so, that will help the butter firm up and the lemon flavor to develop. Please note that the flavor from the fresh lemon will continue to develop over time. You are tasting to determine taste (does it need more lemon zest?) and consistency (is it too thin?) Because of the added lemon juice, the consistency might be on the thin side.
Step 8: This is the fun part of the frosting-making process where you get to taste your icing. If you want the frosting to look a bit more lemon-y … add a tiny drop of yellow food coloring as we have done here and mix until combined. Step 7: The fresh lemon will give the frosting a slight yellow color. Stop the mixer and scrape down the sides of the bowl and then increase the speed to medium-high and mix for another 30-45 seconds so the frosting gets light and fluffy. Step 6: Start your mixer (or electric beater) on the lowest setting and keep it on low until the butter and sugar are incorporated (about 30 seconds). Step 5: Two Sisters Tip – cover the mixer with a towel during this part of the mixing process to keep the powdered sugar from flying out of the mixer. We normally do not sift the powdered sugar and instead rely on the mixer to do that work for us. Step 4: Add 5 cups of Powdered Sugar to the mixing bowl. Scrap the mixture down from the sides of the bowl before the next step. This is an important part of the process, you want the lemon and butter flavors to meld together. At the beginning of this creaming process, the lemon juice and butter will not mix easily but keep mixing, it will come together. Step 3: Mix on medium speed until thoroughly combined (about 2 minutes.) The lemon juice needs to be completely mixed in with the butter. The butter should be “slightly softened” which means it is still cold but has been out of the refrigerator for approximately 30-60 minutes. Step 2: Add the butter, lemon juice, and lemon zest to the mixer. Step 1: You will need a 1/4 cup of freshly squeezed lemon juice and a heaping tablespoon of lemon zest to make our Lemon Butter Cream Frosting.
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