This lemon frosting is simple to make and adds a sunny burst of citrus flavour to whatever you pair it with. It’s a versatile frosting that works on cakes, cupcakes, and anything else you can think to put frosting on. Mix up this recipe and keep it well covered in the pantry to have frosting on hand for up to a week.
454 gm 2 cups Mirage Margarine, room temperature
1 Kg 4 cups Icing Sugar, sifted
60 ml ¼ cup Lemon juice, freshly squeezed (approximately 1 large lemon)
5 gm 1 tbsp Lemon zest
30 ml 2 tbsp 35% cream
– – Yellow gel colouring (optional)
- In a large bowl, with an electric mixer, cream the Mirage Margarine on high speed for 3 minutes, until smooth and fluffy, scraping down the sides several times with a rubber spatula.
- Add in the lemon juice and zest. Mix on low just until the juice is combined with the margarine.
- Add 1 cup of the icing sugar to the creamed margarine and mix on low just until incorporated. Continue adding the sugar 1 cup at a time, mixing in each addition before adding the next. This prevents lumps from forming in your icing.
- Once all the sugar is incorporated, mix on high for 5 minutes. Taste the icing: you should no longer feel the sugar on your tongue. If you still feel the grains of sugar continue mixing for another 1-2 minutes.
- Add in the 35% cream. If you’re using yellow colouring, add it in now using a toothpick. You’ll only need a little to get a light yellow hue, but colour is all based on personal preference. Keep in mind too much colour can stain your tongue and leave an off-taste in the mouth.
- Continue mixing on high for 2 more minutes.
- Your icing is now ready to top cupcakes and cakes, or to be stuffed between two cookies to make a delicious cookie sandwich.
- If you’re not going to use the frosting right away, store it in a container with plastic wrap pressed into the top of it to keep the flavour fresh. This frosting is shelf stable and can be kept in the pantry for 1 week, ready to be used at a moments notice.
Alternatively, portion into freezer bags and keep for up to 3 months in the freezer. Before using, thaw and re-whip to achieve a smooth frosting.
Gel colouring gives you a bolder colour than liquid dye while using less. It also won’t bleed as it sits.