Lemon Buttercream
Makes about 4 cups
  • 1 pound unsalted butter, softened
  • 1 lemon, zested and juiced
  • 4 cups confectioners’ sugar
  1. In a large bowl, beat butter with an electric mixer at medium-high speed until creamy. Add lemon zest and juice, beating until smooth. Gradually add confectioners’ sugar, beating well after each addition.
Recipe by Cottage Journal at https://www.thecottagejournal.com/spring-lunch-menu/