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Yield 2 ¾ cups

INGREDIENTS:

5 oz BUTTER, SOFTENED
1 lb 4 oz SUGAR, POWDERED, SIFTED (5 cups unsifted)
Pinch SALT
1Tbsp MILK, NONFAT, DRY
¼ Oz LEMON RIND, GRATED
¾ oz JUICE, LEMON
3 Tbsp WATER

Method:

  1. Cream butter or margarine in mixer bowl at medium speed 1 to 3 minutes or until light and fluffy.
  2. Sift together powdered sugar, salt, and milk; add to creamed butter or margarine.
  3. Add grated lemon rind and lemon juice while mixing at low speed; add just enough water to obtain a spreading consistency.  Scrape down bowl.  Beat at medium speed 3 to 5 minutes or until mixture is light and well blended. 
  4. Spread immediately on cooled cakes.