ISO: ISO: an INTENSE lemon flavored frosting....

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cheezz

Well-known member
Besides adding lemon zest, how would one get a real lemony flavored buttercream without adding a TON of powdered sugar? Lemon oil is too bitter tasting... the lemon flavorings I've seen in the store are fake tasting... help!!

 
What are you icing, cheezz? Could you fold in some curd?

Maida Heatter has a wonderful lemon glaze that is simply sugar and lemon juice. What if you blended that into the buttercream?

Please post your recipe and that way we can see where to make adjustments.

 
I always use much, much more zest than the recipes call for. Also, how about pure lemon extract?

 
I saw on egullet where "freeze-dried" fruit is pulverized in the blender, then added to

things, like marshmellow or icing toppings. Fruits such as freeze-dried raspberries, strawberries, mango and lemon. I've tried the first two...works well, although much more bitter than I would have expected. Unfortunately, I could never find freeze-dried lemon.

I found a variety of freeze-dried fruits at Whole Foods in the produce/ bulk area section of the store.

 
After watching DD's face when she drank MM concentrate thinking it was lemonade....

I would bet you could get some intense flavor out of that. They sell it in small cartons that look about like a pint of lemonade at GSP Marketplace where she works and she grabbed one to drink with her supper one night and the look on her face was priceless. It's pretty sweet but it's very concentrated and pretty darn tart.

 
i love the crystalized lemon and lime powders on the market now-

I always add them for a little citrus "kick"-TrueLemon and TrueLime- They are great and very natural tasting- come in packets or in a shaker jar- good yo have on hand!

They have a website too, and they send out free samples!

 
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