3/4 pound (3 sticks) unsalted butter, softened
3 cups confectioners’ 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

  1. Beat butter in bowl of electric mixer fitted with paddle attachment on medium speed until fluffy, about 1 minute. Reduce speed to low and add sugar 1 cup at a time, beating 15 seconds between each addition. Increase speed to medium and beat until smooth, about 3 minutes, scraping sides and bottom of bowl as necessary.
  2. Beat lemon zest into the egg or the milk, depending on which you decide to use in this frosting.
  3. Add lemon juice, then egg or milk infused with lemon zest.   Beat on low speed to combine. Scrape sides and bottom of bowl with rubber spatula. Increase speed to medium and beat until fluffy, 3 to 4 minutes.

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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