Buttercream, you're doing it wrong.

I'm not going to post the recipe for the cake from yesterday... It's not really our recipe in the first place (though I will provide a link. This is the base we used, and I suspect there will be much more variations on this theme in the future. This was one of the better looking ones that didn't involve cream of tartar or coconut milk or somesuch.)

I can, however, let you in on my Lemon Buttercream!

When looking for a 'proper' recipe for this stuff, we came across one that asked for a tablespoon of butter and about a cup of confectioners sugar. That was when we decided this was stupid and was probably going to come down to us eyeballing it.

You will need:

• Butter
• Icing sugar
• A lemon

I think, all in all, I used about a cup and a half of butter. Naturally, you don't need to use this much (especially if you're not planning on holding on to some of it to jam into a piping bag) so start with a half cup.

Cream the stuff. Smash it into smaller chunks with a wooden spoon and then hit the eggbeaters until it's soft.

I eyeballed the icing sugar and ultimately have no clue how much sugary goodness was tossed in, but add it gradually. TASTE IT. You'll know when you're starting to develop the flavor you want. It has a sweet, vaguely buttery taste. Which is obvious considering the current ingredients.

Check your amounts. Does it look like you'll have enough for your cake/cupcakes/to spoon into your face? Add more butter. Add more sugar. TASTE AGAIN.

Meanwhile, Sam had pre-beaten a lemon. Apparently, if you beat it up nice and good, when you finally cut it in half and start squeezing the juice into a seperate bowl it'll be an easier time, and you'll most likely get more juice in the end.

I added the lemon juice half at a time. Again, taste it... Is it the right amount of lemony-ness for you?

The buttercream will probably be a yellowy cream color at this point. Don't worry about it, as my erstwhile master explained to me, it'll lighten up the more it's beaten. If you're looking for a pure virgin white experience, this probably means you'll be sitting there at the counter for a while, but it won't change the flavor if you don't mind yellow icing. Also consider how light you want it for whatever food coloring you're planning to put in, if any.

What the n00b learned:

It's important to abuse your citrus.

-Jess