Lemon Buttercream Frosting

    My entire life I thought I didn't like frosting on cakes.  I usually just scraped it off and ate the cake, unlike any other kid I have ever met.  Turns out I just don't like frosting that has Crisco in it which is what you generally get if the decorator took a Wilton's class.  One bite of the Magnolia's Bakery buttercream recipe and my scraping days were over!  All butter; no Crisco.

   The entire Magnolia Bakery Cookbook is fantastic and great even for beginners.  The original buttercream recipe is quite stained in my copy as I make it for all birthdays and special occasions.  I am not so hot at decorating but when I do attempt to use a pastry bag and tip, this frosting works perfectly.

  Recently I made a lemon cake from a box and since I refuse to use canned frosting, I turned to the buttercream recipe and added one ingredient to make it work.  I absolutely adore Fiori di Sicilia from King Arthur Flour and add it any time a hint of citrus is needed.  I added just 1/4 teaspoon of the flavoring to the frosting recipe and it was perfect!  Fabulous alternative to canned frosting.  Don't worry if you don't have this ingredient, though, as I am providing the substitutions from The Magnolia Bakery  Cookbook.

   If you want to make just a regular buttercream, substitute just add one extra teaspoon of vanilla or almond extract for the Fiori di Sicilia.

   This recipe will frost one layer cake or 36 cupcakes.

Lemon Buttercream Frosting (click on title for a printable version)

1 C. (2 sticks) salted butter, softened
8 C. powdered sugar
1/2 C. milk
1 t. vanilla extract
1/4 t. Fiori di Sicilia *

Place 4 C. of powdered sugar in a large mixing bowl.  Add butter and mix thoroughly.  Slowly add milk, vanilla, and Fiori di Sicilia, and remaining powdered sugar.  Beat until light and fluffy, about 5 minutes.  Depending on how thick you want the frosting, add more milk or powdered sugar.

* If you don't have Fiori di Sicilia, replace milk with fresh lemon juice and 1 T. grated lemon peel.