chickenpatty Posted October 20, 2011 Share Posted October 20, 2011 I have a plain buttercream that I love... would it work just to add lemon extract to it? I mean, I guess I could try it, but would love to have some btdt advice if there is any. Quote Link to comment Share on other sites More sharing options...
Annie Posted October 20, 2011 Share Posted October 20, 2011 I use fresh squeezed lemon juice to replace most of the milk or water that you use in your recipe. Quote Link to comment Share on other sites More sharing options...
2cents Posted October 20, 2011 Share Posted October 20, 2011 I personally wouldn't add a lemon extract. It ends up tasting chemically IMO. I just get some fresh lemons and squeeze in some lemon juice until I achieve the taste I want. You can even add in a little zest too. :) Quote Link to comment Share on other sites More sharing options...
chickenpatty Posted October 20, 2011 Author Share Posted October 20, 2011 Thanks - and you think this would still be suitable for piping decorations? The acid of the lemons wouldn't do anything funny to the texture, do you think? Quote Link to comment Share on other sites More sharing options...
bbkaren Posted October 20, 2011 Share Posted October 20, 2011 Wouldn't real lemon juice curdle the milk? Quote Link to comment Share on other sites More sharing options...
Heather in OK Posted October 20, 2011 Share Posted October 20, 2011 LOVE this one!!! http://www.forgivingmartha.com/2011/06/lemon-blueberry-cuppies.html It's just butter, powdered sugar, lemon juice, and lemon zest. Quote Link to comment Share on other sites More sharing options...
Paintedlady Posted October 20, 2011 Share Posted October 20, 2011 LOVE this one!!! http://www.forgivingmartha.com/2011/06/lemon-blueberry-cuppies.html It's just butter, powdered sugar, lemon juice, and lemon zest. :iagree: That's like the one I use all the time and it's wonderful! Quote Link to comment Share on other sites More sharing options...
bookfiend Posted October 20, 2011 Share Posted October 20, 2011 Zest will provide the biggest lemon flavor punch without changing the consistancy of your recipe. If you have one use a micro zester, it will keep all of the bitter, white pith out. Quote Link to comment Share on other sites More sharing options...
Paintedlady Posted October 20, 2011 Share Posted October 20, 2011 Wouldn't real lemon juice curdle the milk? The zest and the (fresh) lemon juice replace the milk, so no problems there. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.