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Lemon Frosting

Yellow Cake With Lemon Curd Filling, Lemon Frosting, Chopped Pistachios, and Candied Lemons
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Makes 4 1/2 cups| Hands-On Time: | Total Time:

Ingredients

  • 2 cups (4 sticks) unsalted butter, at room temperature
  • 2 tablespoons finely grated lemon zest
  • 1 pound confectioners’ sugar (about 3 3/4 cups), sifted
  • pinch kosher salt

Directions

  1. Using an electric mixer, beat the butter and lemon zest on high until light and fluffy, 3 to 5 minutes. Reduce mixer speed to low. Gradually add the sugar, then the salt, and beat until smooth, scraping down the sides of the bowl as necessary.
By May, 2011

Nutritional Information

  • Per Serving
  • Calories 415Calories From Fat 268
  • Fat 30g
  • Sat Fat 20g
  • Cholesterol 80mg
  • Sodium 15mg
  • Protein 0g
  • Carbohydrate 38g
  • Sugar 37g
  • Fiber 0g
  • Iron 0mg
  • Calcium 11mg
What does this mean? See Nutrition 101 .

Quick Tip

KitchenAid 5-Quart Artisan Stand Mixer
The frosting will keep in the refrigerator for up to 1 week. Bring to room temperature and, using an electric mixer, beat on low until light and fluffy before using.

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