Ingredients

85 g Butter (softened)

1/2 Lemon (zest & juice) No more than 35 mls

250 g Icing sugar (sifted)

Method

Cream together the softened butter & 1/3 of the sifted icing sugar. 

When the mixture is light & fluffy stop the mixer, scrape down the sides of the bowl and add in another 1/3 of the icing sugar. 

Continue creaming the butter & icing sugar.

When the mixture is light & fluffy add the lemon zest & ~ 1/3 of the lemon juice.

Continue creaming the mixture.

When the lemon juice has been fully incorporated, stop the mixer, scrape down the sides of the bowl and add in the last of the icing sugar.

Continue creaming the mixture.

Add in another 1/3 of the lemon juice.

Continue creaming the mixture.

Stop the mixer & taste a little of the icing. Is it sufficiently lemony? If not gradually add the remaining lemon juice in between mixing. Too much lemon juice will split the icing so don't add any more than the 35 mls.

Additional information

With most buttercream icings the amount of butter & icing sugar can be changed to suit your preferences. The ratio of butter to icing sugar in the recipe above is approximately 1 part butter to 3 parts of icing sugar. If you want a smoother less sweeter icing increase the amount of butter. A ratio of 1 : 1 butter to icing sugar works well. With a higher butter content the amount of lemon juice can also be increased. Any additional lemon juice needs to be added slowly to the icing.