icing

Lemon & Caramel Buttercream

Posted by Kristie Townsend on

Ingredients:

1 and 1/2 Cup Icing Sugar

25ml Butter at room temperature

2 Tbs Lemon Juice

10ml Caramel

10ml Shortening

5ml Vanilla Essence

Method:

In a mixing bowl add the butter, lemon juice and sugar.

Add the vanilla essence and mix well.

Add the caramel and shortening while mixing.

The buttercream texture must be creamy and fluffy but not runny.

Spread all over the carrot cake and serve!

Published by Kristie Townsend

A self taught homecook and baker. South African born and raised. Currently living in New Zealand. Me and my husband cook together and enjoy the family orientated life that New Zealand has to offer. Freelance writer, and love exploring New Zealand. On my blog you will find recipes, to feel good reads and everything in between. I hope you enjoy this journey with me, as it is one big adventure!

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