1 cup (1/2 lb, 2 sticks) unsalted butter 1 lb (4 cups) powdered sugar zest of 1 lemon 3 tablespoons limoncello or lemon juice
1. Cream the butter until smooth, gradually beat in the powdered sugar until the mixture is very fluffy. Zest the lemon over the bowl into the frosting, add the lemon or limoncello, stir until smooth. Spread or pipe the frosting on cooled cupcakes. Please remember buttercream should be served at room temp.
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