This lemon frosting pairs perfectly with Lemon Cupcakes, but feel free to spread it on a full-size cake as well—specifically the Birthday Cake, the Strawberry Cake), or, for a unique twist, the rich Chocolate Cake.
- Yield: 4 cups
How to Make It
- Using a stand mixer or hand mixer, cream together the butter and shortening until smooth and fluffy.
- Slowly add the sugar, mixing well. Add the vanilla and lemon extract, and then 3 tablespoons coconut milk, adding more as needed to achieve a nice, spreadable consistency.
- Whip the frosting for several minutes, until fluffy. Use immediately or store in the refrigerator. If refrigerated, bring to room temperature and give it a good turn with a frosting spatula or butter knife before using.