I have a great weakness for frosting. Whether it adorns a cake or a cupcake or a spoon or my finger, I do not care. Consisting mainly of that ingredient I love so much called sugar, it is one of the foods I have a very hard time resisting. This lemon buttercream frosting is incredibly light and delicious. It went great with the three-layer lemon cake I recently made, and it would be a good topping for a number of other baked goods, as well.
In a medium bowl, beat the following ingredients with an electric mixer on medium speed until light and fluffy:
1 cup softened butter
2 tablespoons lemon zest
Add 3 1/2 cups of confectioners' sugar in batches and beat until light and fluffy. Add 3 tablespoons of fresh lemon juice and beat for 1 more minute.
Don't allow your three-year-old to try a sample or you will risk losing half the batch.