Lemon Frosting
 
Makes about 2 cups
Ingredients
  • ⅔ cup (150 grams) unsalted butter, room temperature
  • ¾ teaspoon (1 gram) packed lemon zest
  • ⅛ teaspoon kosher salt
  • 2⅓ cups (280 grams) confectioners’ sugar
  • 2½ tablespoons (37.5 grams) heavy whipping cream
Instructions
  1. Assemble Ankarsrum mixer with plastic bowl and balloon whisks. Add butter, lemon zest, and salt. Beat at high speed (6 o’clock) until combined, about 1 minute, stopping halfway to scrape sides of bowl. Add confectioners’ sugar and cream; begin mixing on lowest speed (12 o’clock), gradually increasing mixer speed to medium-high (5 o’clock), and beat until fluffy, about 2 minutes. Use immediately.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/gingerdoodle-sandwich-cookies/