Lemon Icing for your Woes

Dear family and friends,

In life, there are few constants. In fact, you could make the argument that life in and of itself is the inconstant. Don’t worry: I won’t make that argument tonight. I’m not that eloquent.

What I will do is provide you with a little sugar…okay, four cups of sugar, powdered. In my neurosis, I ended up with about a half pound of lemon buttercream icing and have no shame in admitting that it tastes delicious as is. But please, don’t be like me, and use it for cupcakes or sandwich it between cookies. Had I not run out of sugar making this concoction, I would have had cupcakes to show for it. But presently, this will just remain the most delicious thing you’ve ever tasted.

Lemon Buttercream:
Adapted from How to Cook Everything

Four cups powdered sugar, divided
1/2 stick (four ounces) unsalted butter at room temperature
4 ounces neufchatel cream cheese at room temperature
1 egg yolk
zest and juice of one large lemon

Combine the neufchatel and butter in a bowl. Add about 1/4 cup sugar at a time, beating well after each addition. After two whole cups have been added, add the egg yolk and beat to combine. Continue with the remaining sugar, then add the juice, then the zest.

This will keep indeterminably in the freezer, and for several weeks in the fridge, because, let’s face it, it’s practically pure sugar. This also makes a tremendous glaze for scones, muffins, etc–you can spread it on baked goods hot out of the oven and it will melt and make you feel all warm and fuzzy 🙂


Author: melbell51

Aspiring travel writer and slow nomad.

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