This recipe is adapted from my cookbook 150 Cupcake Recipes. You are going to love it! The frosting is soft and billowy, almost like the love child of buttercream and a whipped cream topping.
Julie’s Fluffy Lemon Buttercream
I could eat this frosting with a spoon! It’s got a wonderful light and creamy texture, which goes really well with a classic white cake.
Makes about 2 1/2 cups
1 cup organic palm shortening, room temperature
3 cups powdered sugar
1/4 cup plain soymilk or almond milk
1 tsp pure lemon oil, or to taste (or in place of the lemon oil use: vanilla, almond, orange or lemon extract)
Small drop of yellow or pink food coloring, optional, if desired
In the bowl of a stand mixer fitted with the whisk attachment, combine the shortening, confectioner’s sugar, soymilk, and lemon oil.
With mixer on low, slowly whip ingredients until blended and the confectioner’s sugar is incorporated. Stop machine and scrape sides of bowl with a spatula. If desired, add a timy drop of yellow food coloring. Whip the frosting mixture on high speed for several minutes, until it’s super fluffy and has the texture of mousse. Depending on your mixer, it may take 5 minutes.
With the back of a spoon or an off-set spatula, spread the frosting over the completely cooled cake.
Tip: I have used the Spectrum brand of shortening and Whole Foods brand, and both work great! If you don’t have access to organic shortening, no worries
Orange Variation: For an orange version, substitute ½ to ¾ tsp (2 mL to 3 mL), or to taste, of pure Orange oil. My favorite citrus oils are from Boyajian.
Vanilla Variation: Substitute about 1 tablespoon (or to taste) pure vanilla paste or extract for the lemon oil. You can also scrape the seeds from a vanilla bean into the frosting.
Recipe adapted from 150 Cupcake Recipes, by Julie Hasson, 2012, Robert Rose