EagleTribune.com, North Andover, MA


March 14, 2013

Light and lemony: This frosting tastes like spring

Light and airy, sugary and sweet, nothing can top a sliver of homemade cake.

No cake, however, is complete without the accompaniment of some frosting. Some people even would argue that cake is simply a tasty vessel on which to carry their beloved frosting.

Madeleine, author of the blog Madeleine’s and a gluten-free baker, shares her simple, yet flavorful, recipe for Lemon Buttercream Frosting. Made with softened butter and powdered sugar, the buttercream frosting requires only two components, fat and sugar.

Despite its name, “cream” isn’t frequently used as an ingredient, but rather it refers to the creamy texture produced by mixing the ingredients together at high speeds.

With Easter and spring on the horizon, light and delicate pastries are soon to come. Add this Lemon Buttercream Frosting, an elegant blend of sweetness with a hint of lemon, to your next vanilla cake or top your next batch of homemade sugar cookies.

Lemon Buttercream Frosting

Difficulty: Easy

Prep Time: 12 Minutes

Cook Time: 0 Minutes


2 sticks butter, softened

3 cups confectioners sugar (also known as powdered sugar)

1 tablespoon lemon zest

2 tablespoon lemon extract

1 tablespoon lemon juice


1. Mix two sticks of butter in a stand mixer for one minute.

2. Add the confectioner sugar and mix together.

3. Add lemon zest, extract and juice to the mixer.

4. Mix until light and fluffy.

Recipe courtesy of Madeleine of Madeleine’s Madeleines, 2013.




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