I’m so glad everyone enjoyed it so much, Melanie! 🙂

I made your delicious Lemon Frosting for some birthday carrot cake cupcakes – what a hit!! One of the birthday guests requested them specifically, so making them again today – thanks for sharing!!

I’m not sure a blender is going to help here. It sounds like the curd may have not been to the point it needed to be and there’s not really a way to fix that other than to start over. 🙁 I do have a video in the post if that helps. 🙂

My frosting felt a little bit grainy and thin but when I tried to add more powdered sugar it just became too sweet, could I try to mix it in a blender to see if that helps?

It should be completely smooth so I’m not sure how to combat that. You can try adding more powdered sugar to thicken it up a little bit, but if the curd wasn’t thickened quite enough I’m not sure more powdered sugar is going to help. 🙁

Hi Olivia! I actually cover this in the FAQ section of the post. 🙂

Hi Ella! It should only take a few minutes. You can see what mine looks like in the video, if that’s helpful. 🙂

Hi D T! I do believe those buttery sticks have salt added so it makes sense that the frosting would come out too salty between that and the salt called for in the recipe (since I use unsalted butter here). Next time I would skip the salt if you’re using the substitute. As for the metallic taste, that’s usually caused by using a reactive pot, what material was the pot that you used? The sieve should also ideally be a non reactive metal but since it passes through so briefly that would be less of a concern. I hope this helps!

In both batches, I did substitute Earth Balance Soy-free Buttery Sticks for actual butter due to allergies in my family. So that might have been a contributing factor with the overall salt content. It’s hard to say exactly what was wrong. Too salty for sure, but I thought maybe it did have a metallic taste, too. Did I mis-measure the salt? I had just scoured the pot with Barkeeper’s Friend, did I not wash out that residue well enough? Was there something about the sieve I used? I skipped that step with the second batch, as well. Maybe it was the fake butter, maybe it was the salt, maybe, maybe, who knows. But I DID get a good second batch, and the frosting was a HIT, so thank you!!

I’m so sorry to hear this happened! What was wrong with it that made it inedible? Too salty? I would think that even if you used salted butter instead of unsalted butter, I don’t think it would cause too much of an issue, simply because there’s only a few tablespoons of butter. Did you make any substitutions?

I’m so glad you enjoyed it so much! 🙂

I’m so sorry to hear this, Tess! I wonder if the lemon curd needed to be thickened a little bit more, or maybe just a little more powdered sugar stirred in could help. 🙁

Hi Dawn! I haven’t personally frozen the frosting in advance, but I don’t see any reason why it wouldn’t work fine to do so. 🙂

Hi Beth! Unfortunately because of the eggs in this frosting, we would still recommend refrigerating.

Thanks,
Beth