Lemon Buttercream

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Lemon Buttercream

1 cup butter, room temperature

3 ½ cups confectioners’ sugar

1⁄ 8 teaspoon salt

2 tablespoons lemon juice, about 1 lemon

1 teaspoon vanilla extract

zest of 1 lemon

Beat butter, sugar, and salt until well mixed. Add lemon juice and vanilla and continue to beat for another 3 to 5 minutes or until creamy. Fold in zest.

Makes approximately 4 cups frosting

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