Call me old fashioned, but I really believe that a buttercream frosting should contain the elements butter and cream. Often these days they're made with shortening and, well, shortening. Blah.
Saturday was a birthday party for one of my dearest friends. The cake needed to fit the occasion. What do you give to one of your dearest friends on her special day? You give her orange cake with lemon buttercream frosting and raspberry sauce. (True, the sauce is missing from these pic's. I only put it on just before.) It was really really delicious. I hope she felt the same way. I, myself, checked tact and self-control at the front door and went back for a second piece.
Lemon Buttercream Frosting
frosts 1 bundt cake
Prep time: 10 minutes
butter: .50, cream: .50, powdered sugar: .80, lemon: .30
6-8 Tbsp butter
4-8 Tbsp cream
1 lb powdered sugar
1 lemon, zested and juiced (you'll use the zest and 1-2 Tbsp juice)
Melt butter. Add powdered sugar, lemon zest, lemon juice and beat. Add cream, starting with 4 Tbsp and adding more as needed (if it's still too thick add more cream or 1-2 Tbsp milk). Beat. It'll get nice and fluffy.
Then, if we wish to make something as divine as a best friend's birthday, make this cake in bundt form. Let it cool, frost it, and add this raspberry sauce (I halved the recipe and drizzled it on top--and, yes, it's called 'filling' in its original post, but totally drizzle-able). One of the best cakes I've ever made. Which is saying something since this is usually a chocolate cake house.