Lemon oil added to a whipped butter cream icing is absolutely delicious!. I use lemon oil over lemon juice as adding less wet ingredients gives me a strong lemon flavour but without thinning out the mix. This icing is thick and fluffy and has always been a winner, especially on a carrot cake! You could also make this recipe with orange oil, lime oil, Tangerine oil, Ginger oil over a ginger and date cake or caramel cake, or even add cocoa and pepper mint for a choc peppermint icing.
Ingredients
250g butter
1.25kg of icing sugar (approx. 8 cups)
6 drops doTERRA lemon essential oil
1 tsp vanilla paste
Method
Beat the butter in a stand mixer with whisk attachment for approx 4 mins or until the butter is light and pale in colour.
Add in the lemon oil and vanilla.
Gradually add in the icing sugar until the desired constancy is meet. You may not need the full amount of icing sugar. If your icing becomes too thick add a few drops of milk, however be careful to not add to much at once as it will think very quickly.
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