LEMON BUTTERCREAM FROSTING
3/4 pound (3 sticks) unsalted butter, softened
3 cups confectionersí sugar
1 1/2 tablespoons lemon juice
1 large egg, beaten, or 3 tablespoons milk (see note below*)
1 tablespoon grated lemon zest, added by beating it into an egg or 3 tablespoons milk
Yield: Makes about 3 cups
*Note: If you prefer not to use the raw egg in this recipe for safety reasons, substitute 3 tablespoons of milk. Keep in mind, however, that the texture will be less smooth.
(Buttercream may be covered and kept at room temperature for several hours or refrigerated in an airtight container for a week. Bring to room temperature before using.)
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