Lemon Buttercream

Ingredients

• 250 g butter (soft at room temperature)
• 500 g icing sugar
• Zest of 5 lemons
• 1 tbsp lemon juice (The juice from approximately 1/2 a lemon)
• A little milk (To help get the buttercream to a soft consistency)

Instructions

1. 1

   Beat the butter (250g) on a low speed until it is soft.

2. 2

   Add the icing sugar (500g) and beat until combined - I like to add mine a spoonful at a time as it helps stop it flying out of the bowl!

3. 3

   Finely grate the zest of 5 lemons. Squeeze the juice from the lemons until you have 1 tbsp.

4. 4

   Add the lemon zest to the buttercream and beat until it is evenly distributed. Slowly add the lemon juice (no more than 1 tsp at a time) and beat in each addition before adding more.

5. 5

   Check the consistency of your buttercream - It should be soft enough that you could spread it onto a slice of bread without the bread tearing, but not runny. If it is a little stiff, then add a little milk (again no more than 1 tsp at a time) until is it the right consistency.

6. 6

   Your buttercream is now ready to use.