Filed under: Recipes
I spent the past week reading, and writing, and not baking; it was a nice respite, though it was even nicer to get my hands on the mixer again. (I just verified — this sounds JUST as dorky, typed out and read aloud, as it does in my head.)
Tonight I made a basic lemon buttercream, adapted from this recipe (I didn’t follow the instructions exactly… To my delight, I’m finding that baking-related ventures are not as PRECISE as people — myself included — make them out to be):
Lemon Buttercream
1/2 stick butter
2 cups confectioners sugar
~2-3 tbsp fresh lemon juice (the juice of half a lemon)
1/2 tbsp lemon zest
1 tbsp vanilla extract (I didn’t add the vanilla extract this time around, but the buttercream would have tasted much more complete with it, I think)
As a whole, I’m not really fond of buttercream. But this one is nice. It cuts through the butteriness, it’s not sugary sweet, and it’s pleasantly rich. It’s like, oh I don’t know, the Zooey Deschanel of all American buttercreams. It’s pretty too — there were these little ochre-ish flecks of zest in the frosting… so charming! It makes me want to fill the rest of this entry with smiley faces.
Here’s a picture. If you squint and use your imagination a little bit, you can see the lemon zest I was talking about:
In the pipeline: Some sort of lemon flavored cake or dessert (I have a butter-granulated sugar-lemon juice mixture sitting in the fridge… It needs to not be there anymore). Swiss meringue buttercream (forever and ever — yes, please!). Whipped cream toppings (peppermint, almond, vanilla, _______-infused, OM NOM NOM). And then some.
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