Lemon Sweetened Condensed Milk Buttercream
This frosting is the perfect combination of rich, fluffy and bright. It has a lovely lemon flavor without being too much and the sweetened condensed milk adds that little something special you can't quite put your finger on!
Servings: 24 Servings
Ingredients
- 1 cup butter softened
- 4 cups powdered sugar
- 1-2 Tablespoons lemon juice
- 1 teaspoon lemon extract
- 4-5 Tablespoons sweetened condensed milk
- finely grated zest of a lemon optional
Instructions
- Beat 1 cup butter until light and creamy.
- Slowly mix in the 4 cups powdered sugar, 1 teaspoon lemon extract, and 1-2 Tablespoons lemon juice until combined.
- Add 4-5 Tablespoons sweetened condensed milk a tablespoon at a time until you reach your desired consistency.
- Adjust with a bit more sweetened condensed milk or lemon juice to loosen it up or powdered sugar if it needs to be stiffer.
- Stir in finely grated zest of a lemon if desired. Use to frost cooled cake.
Notes
- You can store leftover buttercream in the refrigerator for a week or two. Or put it in the freezer for up to three months. Just bring it back to room temperature and mix well before using.
- The recipe on its own will be a very pale yellow from the butter and lemon zest. For a more vibrant lemony yellow, add a drop or two of yellow food coloring gel. Start slow and add until you get just enough. The color will deepen slightly as it sits.
Nutrition
Serving: 1serving | Calories: 156kcal | Carbohydrates: 22g | Protein: 0.3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 65mg | Potassium: 16mg | Fiber: 0.002g | Sugar: 21g | Vitamin A: 245IU | Vitamin C: 0.3mg | Calcium: 12mg | Iron: 0.02mg
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