Lemon Buttercream Frosting
  • ½ cup solid vegetable shortening (I used Crisco)
  • ½ cup butter (softened)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 4 cups confectioner's (icing) sugar (sifted)
  • Additional lemon juice or milk if the frosting is too thick
  1. In large bowl, cream shortening and butter with electric mixer until light and fluffy.
  2. Add lemon juice and zest; beat well. Gradually add sugar, one cup at a time, first on low speed so it doesn't blow up in your face (yes, I always forget to do this and end up wearing icing sugar) beating well on medium speed. Scrape sides and bottom of bowl often.
  3. When all sugar has been mixed in, if icing is dry, add additional juice or milk and beat at medium speed until light and fluffy. Transfer to piping bag with a rose tip and frost cooled cupcakes. This makes about 3 cups.
  4. *Note - Alternatively, you can also use a stand mixer with the whisk attachment.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2016/03/22/easter-bunny-vanilla-sour-cream-cupcakes-with-lemon-buttercream/