Now to go with the super artificial flavored lemon cake, here is some super lemony frosting. I find with the french buttercreams, there are a couple of tricks. 1) you have to let it cool before adding the butter, I don’t always have patiences, but it is key. 2) You really need to whip it for a good 6-8 minutes once butter has been added, it looks soupy and lumpy before it become thicker and smooth. I always am nervous it won’t work out but then I continue to whip and somehow it comes together in the end, just how I wanted it!
3 Egg Yolks
1 1/2 Cup of Sugar
3/4 Cup of Water
1 Pound of Butter
2 Teaspoons of Lemon Extract
Yellow Food Coloring
In a sauce pan melt the sugar and water stirring occasionally until it reaches 238 F. Remove and pour into a heat proof bowl to stop the cooking.
While the sugar is cooking, whip the egg yolks and eggs on high until fluffy about 5 minutes.
Slowly pour in sugar and continue whipping for 5 minutes adding the lemon extract and food coloring. Once the mixture has COOLED completely add the butter in a little at a time. (Cut the butter into little pieces) And continue to whip on high until it is smooth. This could take up to 7 or 8 minutes. And now ready to frost the Lemon Cake!