Collection: Basic Quick Lemon Buttercream Frosting, Lemon Buttercream Menagere (Homestyle Buttercream), Lemon Cake Filling (Pickering) Date: Thu, 14 Jul 1994 14:25:54 EDT Sender: Foodlore/Recipe Exchange From: Felicia Pickering Subject: RECIPE: Lemon Frosting (2 types) and filling I have been meaning to post these for a few days but have been too busy till today. Basic Quick Lemon Buttercream Frosting (makes 2 1/2 cups, to fill and frost an 8- or 9- inch 2-layer cake) 1/2 cup unsalted butter, softened but not melted 1 large egg yolk (optional) pinch of salt 1 teaspoon grated lemon zest 1 or 2 tablespoons fresh lemon juice 4 to 4 1/2 cups sifted confectioners' sugar 5 or 6 tablespoons heavy cream or milk, or as needed In an electric mixer or food processor, cream the butter until soft, then beat in the egg yolk if using it, the salt, and the lemon zest and lemon juice. With the mixer on low speed or pulsing the processor, add about 1/4 cup of the sugar. Beat smooth. Alternately add cream and remaining sugar, blending smooth between additions. Scrape down sides of bowl. Add more cream if too stiff. Chill the icing to harden if too soft. ************************************************************************* Lemon Buttercream Menagere (Homestyle Buttercream) (makes about 2 cups, to frost top and sides of 8- or 9-inch 2-layer cake) 1 cup unsalted butter, softened but not melted 2 large egg yolks pinch of salt 1 1/2 to 2 cups sifted confectioners' sugar (you will need close to 2 cups sugar) grated zest of 1 lemon strained juice of 1 lemon With an electric mixer, cream the butter until smooth, then add the egg yolks, one at a time, beating after each addition. Add the salt, lemon zest and lemon juice and a little of the sugar and beat smooth, then gradually beat in additional sugar until the buttercream reaches spreading consistency. If it starts to look curdled, add a little more sugar and beat on high speed. Chill to stiffen if too soft to spread. ************************************************************************** If you really want to dress up a cake then spread lemon filling between the layers and then frost with lemon or vanilla frosting. This really adds zip to a white cake. Lemon Cake Filling (makes 2 cups to fill a 3-layer 8-inch or 9-inch cake. May be made a day or 2 in advance and stored, covered, in the refrigerator.) 3/4 cup granulated sugar 3 tablespoons cornstarch 2 teaspoons all-purpose flour pinch of salt 1 1/4 cups water 2 large egg yolks Grated zest of 1 lemon, about 2 teaspoons 1/4 cup freshly squeezed lemon juice 1 tablespoon unsalted butter, cut up In a 2-quart saucepan off the heat, combine the sugar, cornstarch, flour, and salt. Slowly stir in the water, blending with a spoon or whisk until no lumps remain. Set the pan over high heat and stir constantly until the mixture comes to a full rolling boil. Boil for 1 full minute while stirring constantly. The mixture should be very thick and smooth. In a 1 1/2 quart bowl, whisk the egg yolks with the lemon zest and juice, then whisk vigorously while adding about half of the hot thickened cornstarch mixture. Return the warmed yolk mixture to the remaining hot mixture in the pan and whisk over low heat for 3 minutes. Remove the pan from the heat, add the butter, and stir until it is melted. Cool the custard and then top with plastic wrap to prevent a skin from forming, and refrigerate until needed. The custard thickens more as it cools.