Review Of Lemon Cream Icing For Cakes References. 226g) unsalted butter, softened to room temperature 4 and 1/2 cups ( 540g) confectioners’ sugar 2 and 1/2 tablespoons fresh lemon juice 2 tablespoons heavy cream 2 teaspoons lemon zest pinch salt, to taste Combine butter, lemon juice, vanilla, and confectioners' sugar in a large mixing bowl and beat until light and fluffy.
Add an extra tablespoon of lemon juice if you want an even more lemony flavor. Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. You will need a 1/4 cup of freshly squeezed lemon juice and a heaping tablespoon of lemon zest to make our lemon.
