- 1/3 cup unsalted butter, softened (75 mL)
- 2 tsp grated lemon zest ( 10 mL)
- 1/4 cup freshly squeezed lemon juice (50 mL)
- 1 1/2 tsp vanilla extract (7 mL)
- 4 1/2 cups confectioner's (icing) sugar, sifted (1.125 L)
- In a mixer bowl fitted with paddle attachment, cream butter until light and fluffy, about 4 minutes.
- Add lemon zest and juice and vanilla and mix on low speed until incorporated, about 2 minutes. Gradually add confectioner's sugar, mixing on low speed, until it starts to blend into butter, about 2 minutes. Increase speed to high and whip until fluffy and light, about 4 minutes.