Lime Buttercream

Ingredients

• 1 cup unsalted butter, room temperature (226g)
• zest of 1 small lime - about 2 tsp (4g)
• 1 tsp vanilla extract or vanilla bean paste (4g)
• 1/4 tsp fine salt (1g)
• 3 1/2 cups powdered sugar (454g or a 1 lb. box)
• 1 Tbsp fresh lime juice (15g)
• Electric hand mixer or stand mixer
• Open star piping tip (like a Wilton 1M)
• Large piping bag

Instructions

1. 1

   --- Lime Buttercream: ---

2. 2

   Beat 1 cup of unsalted butter on a medium speed for 1 minute with a hand mixer until smooth.

3. 3

   Add in the zest of 1 small lime, 1 tsp vanilla extract, and 1/4 tsp salt. Mix on a low speed until the ingredients are incorporated.

4. 4

   Mix in 3 1/2 cups of powdered sugar and 1 Tbsp of fresh lime juice on a low speed. Scrape the sides and bottom of the bowl as needed.

5. 5

   Once fully mixed, if the frosting seems too thick, add additional lime juice (1 tsp at a time). If the frosting is too thin, add more powdered sugar (quarter of a cup at a time).

6. 6

   If your frosting looks broken, add in more room-temperature butter, 1 Tbsp at a time until it comes back together.

7. 7

   Stir the frosting by hand with a rubber spatula once it's made for a minute or two to make the frosting super smooth.

8. 8

   Either cover the frosting flush with plastic wrap to prevent crusting or place it in a piping bag fitted with your favorite frosting tip. This buttercream can sit at room temperature for a day, be stored in the fridge for up to a month in an airtight container, or be stored in the freezer for 3 months.