This tangy and tantalising frosting is a lovely accompaniment to Maggie Beer’s Lemon and Buttermilk Cake. I’m looking forward to also using this to frost my next chocolate cake, after all is there anything more beautiful than chocolate and citrus together?
Verjuice is the juice of unfermented grapes, this tart liquid is a great alternative to lemon juice or vinegar due to its more mellow flavour. A new product to many verjuice may be difficult to source depending on your location. I recommend Maggie Beer’s own, after all she was the first person to commercially bottle this delightful concoction. Orders can be place online where you will find a myriad of other fabulous Barossa Valley products.
Verjuice and Lemon Frosting
- 100G Unsalted Butter (softened)
- 1 1/2Tbsp Verjuice
- 1 1/2Tbsp Lemon Juice
- 2 Lemons (zested)
- 430G (2 2/3C) Icing Sugar (powdered sugar)
- Combine first four ingredients and beat until well mixed
- Slowly add icing sugar, beating till light and fluffy
Recipe (& a Whole Lot o Inspiration) From: Maggie Beer in October issue of MasterChef Magazine (Issue 17)
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