Total Time
25 Mins
Yield
Makes 4 cups (enough to frost one 4-layer 8-in. cake) (serving size: 1/4 cup)

How to Make It

Step 1

In a stand mixer fitted with the paddle attachment (or a handheld mixer with an eggbeater or whisk attachment), beat butter on high speed until as pale as ivory and very fluffy, at least 5 minutes. Scrape sides and bottom of bowl twice while beating.

Step 2

Turn the mixer to low and gradually add sugar. When combined, scrape bowl again, then slowly drizzle in milk; mix until combined. Mix in lemon zest, juice, and food coloring. Scrape bowl again.

Step 3

Turn the mixer to high and beat the buttercream until extremely fluffy, 8 to 10 minutes. "It should look almost like whipped cream, and should lose the waxy sheen that butter has."

Step 4

Make ahead: Up to 3 hours at room temperature. Although you can make buttercream a few days ahead and chill, it will take a while to return it to room temperature (about 3 hours) and re-whip to the proper cloudlike texture--much longer than just making it fresh.

Chef's Notes

*Find natural food colorings online or at Whole Foods Market.

Butter Baked Goods, Vancouver

You May Like

Ratings & Reviews