Author Notes
Rich and luxurious, this rosy lemon buttercream was the perfect dollop on thumbprint cookies and would play nicely with cakes and cupcakes as well. —Sarah|PickledCapers
Ingredients
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1 cup
Unsalted Butter, softened
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2 cups
Confectioner's Sugar
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4 1/2 teaspoons
Grenadine
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Zest of 1 Large Lemon
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Juice of 1/2 Large Lemon
Directions
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In the bowl of an electric stand mixer, using the whisk attachment, cream the butter and sugar together.
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Add remaining ingredients and beat until smooth and fluffy.
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