If you're icing up to 24 cupcakes or a 9x13 cake, we'd suggest cutting the recipe in half. "This is a super sweet and tangy lemon buttercream." - Desiree Cleveland-campos ...

In a jug, stir the icing sugar into the cream until dissolved, then add the yellow food colouring and lemon extract ... to keep the cake moist.) Dollop a large spoonful of the buttercream onto ...