Mary berry lemon buttercream icing
Mary berry lemon buttercream icing is a delicious and easy-to-make frosting that is perfect for a variety of desserts. The zesty flavor of the lemon balances well with the sweetness of the butter and sugar, making it an all-around favorite for many bakers. With just a few simple ingredients like unsalted butter, icing sugar, and lemon juice and zest, anyone can whip up this fluffy and light frosting to add a refreshing twist to their sweet treats.
Why people also love Mary berry lemon buttercream icing
Mary Berry’s lemon buttercream icing is beloved for its bright flavor and versatility. The punchy citrus tang of the lemon perfectly complements the rich butter and sugar, creating a deliciously balanced taste. It’s an easy-to-make frosting that requires just a few simple ingredients like unsalted butter, icing sugar, and lemon juice and zest. Home bakers appreciate the accessibility of the recipe and the way it pairs nicely with a variety of flavors, making it an all-purpose frosting. With its lush, smooth texture and vivid yellow color, Mary Berry’s lemon buttercream is a tasty and eye-catching addition to any dessert.
Ingredients:
- 225g unsalted butter, softened
- 450g icing/confectioners’ sugar
- Finely grated zest and juice of 2 lemons
Instructions:
- Using an electric mixer or wooden spoon, cream the butter until it’s pale and fluffy.
- Gradually sift in the icing sugar, mixing well after each addition.
- Add the lemon zest and two tablespoons of juice, then beat until you reach a smooth, creamy consistency. Add more juice if you’d like a softer consistency.
Quick Facts:
- Prep Time: 10 minutes
- Cook Time: None – this is an uncooked frosting.
- Total Time: 10 minutes
- Difficulty: Easy. This recipe requires only a some,basic ingredients and can be whipped up in no time.
- Yield: Enough to generously frost a two-layer, eight-inch cake.
Serving Suggestions: This lemon buttercream icing is perfect for use with yellow cakes, cupcakes, cookies, tarts, and more. It pairs well with vanilla or fruit-flavored bakes.
Expert Tips & Tricks: Let the butter warm to room temperature before beating to ensure that it’s light and fluffy. Add the citrus zest slowly to avoid clumping. Chill the icing before using if it becomes too soft.
Presentation: To present your lemon buttercream icing, spread it over your chosen dessert with a palette knife or piping bag. The bright yellow color of the icing looks beautiful on a range of desserts. You can also garnish with additional lemon zest or candied lemon peel to add extra flavor and decoration.
Variations and substitutions for Mary berry Lemon Buttercream Icing:
Variations:
- Lime buttercream icing: Substitute lime zest and juice for the lemon zest and juice to create a tangy, zesty frosting that pairs perfectly with coconut or tropical-inspired desserts.
- Orange buttercream icing: Substitute orange zest and juice for the lemon zest and juice to create a citrusy frosting that complements chocolate cake or gingerbread cookies.
Substitutions:
- Vegan butter: Swap the regular butter for vegan butter to make this recipe vegan-friendly.
- Gluten-free icing sugar: If you are following a gluten-free diet, be sure to use gluten-free icing sugar.
- Meyer lemons: For a more nuanced flavor, try swapping out regular lemons for Meyer lemons in this recipe. These have a sweeter taste with a hint of orange.
- Lemon extract: If you don’t have fresh lemons on hand, you can substitute lemon extract for the zest and juice. Start with 1 teaspoon of extract, taste, and add more as needed.
- Cream cheese: For a tangier frosting, mix in some cream cheese to your buttercream icing. Use equal parts softened unsalted butter and cream cheese, then gradually sift in the icing sugar and lemon zest and juice until you reach your desired consistency.
Recommendations and notes:
- Be sure to use unsalted butter in this recipe. Salted butter can cause your frosting to become too salty.
- Gradually sift the icing sugar into the butter to prevent lumps from forming in your frosting.
- If you’d like a softer consistency for your icing, gradually add more lemon juice or cream until you achieve your desired consistency.
- Make sure to store your finished frosting in an airtight container in the refrigerator. Let it come to room temperature before using.
FAQ for Mary berry lemon buttercream icing
This lemon buttercream icing will keep in an airtight container in the refrigerator for up to one week. Let it come to room temperature before using.
Yes! This icing can be frozen for up to three months. Let it thaw in the refrigerator overnight before using.
Yes, this is a lemon-flavored buttercream icing, so it has a bright citrus flavor. If you prefer a less intense lemon flavor, start by adding less zest and juice.
Absolutely! This frosting works well on cupcakes, cakes, cookies, and other desserts.
It is not recommended to substitute margarine for butter in this recipe, as margarine can cause the frosting to be too soft and unstable.
Yes, you can use a hand mixer or stand mixer to make this icing. Just be sure to start mixing at a low speed to prevent the icing sugar from flying out of the bowl.
If your icing is too thick, add more lemon juice or cream gradually until it reaches your desired consistency.
Conclusion
Mary Berry’s Lemon Buttercream Icing is a tangy frosting that complements many desserts. Its citrusy sweetness is ideal with vanilla cake or fruit tarts. This easy-to-make buttercream has a lovely soft texture, and a bright yellow color that looks gorgeous on any dessert. Whip it up in no time with just three simple ingredients: butter, icing sugar, and lemon. It’s perfect for when you need an easy and delicious frosting that won’t disappoint. Make sure to store it in the refrigerator and let it come to room temperature before using. Enjoy!
