Boozed-up Citrus Buttercream

By Posie (Harwood) Brien
October 21, 2013
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Author Notes: A small dose of good alcohol in this citrus buttercream elevates a basic cake into a phenomenal one. This is a riff on the stunning and inspiring Stella McCartney cake from the Apollinas blog. The booze makes it just a touch more adult and sophisticated.Posie (Harwood) Brien

Food52 Review: Farmlovecooks makes a super fun adaptation of the Stella McCartney citrus buttercream. I made the McCartney cake last year, and I remember the frosting took a far backseat to the lemon curd in the center of that cake. Alas, I was curd-less this time. However the addition of the booze- I used limoncello -elevates the zest, and the addition of lime turns the frosting into the out-there cousin of the lemon-curd center. Smeared atop an orange-zested vanilla cake, this is a delectable and sassy frosting, indeed- and quite a POW after so much apple pie! meet your baker

Makes: 1 batch

  • 2 cups butter (4 sticks), at room temperature
  • 1 pound powdered sugar (scant)
  • Zest of 2 lemons
  • Zest of 1 lime
  • 1 tablespoon freshly squeezed orange juice
  • 1 tablespoon citrus liqueur, either limoncello or Cointreau
  • Pinch of salt
  1. Beat the butter and sugar together in a stand mixer until very light and fluffy (about 3 minutes).
  2. Mix in the orange juice and citrus liqueur.
  3. On low speed, slowly add the sugar, salt and zests and beat until incorporated.

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