This is a basic frosting good for cupcakes and decorated cookies. This makes enough frosting for one 9-inch cake or 24 cupcakes.
Recipe information
Yield
makes about 2 cups
Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 1/3 cups powdered sugar, sifted
1 teaspoon vanilla extract
1/2 teaspoon fresh lemon juice
Preparation
Step 1
Beat until light and fluffy: 12 tablespoons (1 1/2 sticks) unsalted butter, softened.
Step 2
Beat in: 1 1/3 cups powdered sugar, sifted.
Step 3
Continue beating until light and fluffy. Add: 1 teaspoon vanilla extract, 1/2 teaspoon fresh lemon juice.
Step 4
Beat until smooth.
Variation
Step 5
Flavor the frosting with 2 ounces melted, but not warm, bittersweet chocolate, or with 1/2 teaspoon lemon, orange, or tangerine zest.
