I have made frosting with butter and egg whites, but I wasn't a huge fan. I guess I am just more of a fan of the traditional buttercream frosting, even for flavors. This frosting was developed to go on lemon cake, but could also be used on more powerful cakes like spice or a more basic cake like white.
Makes frosting for a 9-inch layer cake (about 3 cups)
7 tablespoons butter, room temperature
3 tablespoons lemon juice (about 3 lemons)
3 tablespoons fine lemon zest (about 3 lemons)
2 teaspoons milk
4 1/2-5 cups powdered sugar
1. In bowl of an electric mixer, beat butter until fluffy. Add 2 cups powdered sugar and beat well. Add lemon juice and zest. Beat well, scraping sides of bowl, and add milk. Mixture will appear curdled. Add another 2 cups of powdered sugar and beat until light and fluffy. Continue to add powdered sugar to mixture until it is desired spreading consistency. Store at room temperature until ready to use.
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