Key Lime Buttercream
- ¾ cup (170 grams) unsalted butter, softened
- 4½ cups (540 grams) confectioners’ sugar
- 1 teaspoon (4 grams) vanilla extract
- ½ teaspoon (1.5 grams) kosher salt
- 3 tablespoons (15 grams) fresh Key lime juice
- 1 to 3 tablespoons (15 to 45 grams) whole milk
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy. Gradually add confectioners’ sugar, vanilla, and salt, beating to combine. Add Key lime juice, beating until combined. Add milk, 1 tablespoon (15 grams) at a time, beating until a spreadable consistency is reached.
Recipe by Bake from Scratch at https://bakefromscratch.com/ginger-cake-mango-curd-key-lime-buttercream/
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