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Zesty Lemon Buttercream with Oil Soluble Flavor
Dolce Flav
Rated 5.0 stars by 1 users
Category
Oil Soluble Lemon
Author:
Dolce Flav
Servings
12
Prep Time
15 minutes
Cook Time
0 minutes
This Zesty Lemon Buttercream Frosting bursts with bright citrus flavor and silky texture, thanks to Oil Soluble Lemon Flavoring Extract. Made by whipping together softened butter, powdered sugar, and a touch of cream, this frosting delivers a perfectly balanced sweetness with a smooth, rich consistency. The oil soluble extract ensures an intense lemon aroma that blends seamlessly with the butter, giving your cakes, cupcakes, and cookies a professional, bakery-style taste. Ideal for spring or summer desserts, this buttercream can be used as a filling, frosting, or decorative piping.
Ingredients
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1 cup (226g) unsalted butter, softened to room temperature
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3 ½ cups (420g) powdered sugar, sifted
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2 tablespoons heavy cream (or milk for a lighter texture)
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1 teaspoon Oil Soluble Lemon Flavoring Extract
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1 teaspoon fresh lemon zest (optional, for added brightness)
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Pinch of salt, to balance sweetness
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Optional: A few drops of yellow gel coloring for a sunny hue
Directions
Cream the Butter: In a large mixing bowl, beat the softened butter with an electric mixer on medium speed for about 2–3 minutes, until light, creamy, and fluffy.
Add Sugar Gradually: Slowly add powdered sugar, one cup at a time, while mixing on low speed. Scrape down the sides of the bowl to ensure even blending.
Add Flavoring: Mix in the Oil Soluble Lemon Flavoring Extract and a pinch of salt. The oil-based extract infuses a natural, zesty lemon flavor that’s more intense than water-based alternatives.
Adjust Consistency: Pour in the heavy cream (1 tablespoon at a time) and continue mixing for 1–2 minutes until the frosting becomes smooth and spreadable.
Optional Enhancements: Add lemon zest and food coloring if desired, then whip for another minute until fully incorporated.
Frost and Serve: Use immediately to frost cakes, cupcakes, or cookies, or store for later use.
Recipe Note
Frequently Asked Questions (FAQ)
1. Can I use water-soluble lemon flavor instead of oil-soluble?
Oil-soluble extracts blend better with fats like butter, providing a stronger and smoother flavor. Water-based extracts can cause separation.
2. How strong is the lemon flavor in this buttercream?
It’s bold but balanced — you can adjust the intensity by using ½ teaspoon for a lighter taste or 1 ½ teaspoons for a more vibrant kick.
3. Can I make this buttercream vegan?
Yes! Substitute plant-based butter and coconut cream for a dairy-free version.
4. What’s the best way to color this frosting?
Use gel food coloring to achieve a bright yellow hue without thinning the frosting.
5. Can I use this buttercream for piping flowers?
Absolutely! This buttercream holds shape beautifully, making it great for decorative piping and borders.
6. Does the lemon extract make the frosting sour?
No, it adds a fresh citrus aroma and flavor without sourness when used in the right ratio.
7. How do I fix overly thick buttercream?
Add a teaspoon of cream or milk at a time until it reaches your desired consistency.
8. Can I double this recipe for a large cake?
Yes — double all ingredients proportionally. This recipe scales perfectly for large batches.
9. What desserts pair best with this lemon buttercream?
It pairs beautifully with vanilla, blueberry, coconut, or poppy seed cakes.
10. Can I add other extracts along with lemon?
Yes, you can blend Oil Soluble Vanilla or Coconut Extract for unique flavor twists.