This isn't the best picture for it, but if you squint real hard you can see the lime zest leaves pretty little flecks of green in the white icing. Makes enough for 24 large cupcakes or about a billion tiny ones
Ingredients:
1 stick of SOFTENED butter*
2 cups of sifted powdered sugar
1-2 tbsp (up to you) lime zest
1 tablespoon fresh squeezed lime juice plus more if needed+
Directions:
Stick the butter in a bowl and hit it with a hand or stand mixer at medium speed a few times. It should sort of smush like melting ice cream (NOTE: if it stays in block form, but with marks on it, it needs to soften more) Sift the powdered sugar into the bowl and blend on LOW SPEED (anything more than that will cover your kitchen in powdered sugar and you can't say I didn't warn you)
At this point, it should look grainy and slightly yellowish. Add in the lime zest and lime juice and blend again (you can turn the speed up now) It should all stick together and look like...well...icing. If it's still grainy or too thick for the texture you want, add more lime juice a drizzle at a time.
Easiest way to decorate with it is to shove it into a ziplock (I'm presuming, like me, most of you don't have actual piping bags) and nick off the corner to the width you want. Then squeeze it on in a spiral pattern. The thickness I described this as making will not spread on its own, so either spread it yourself or make it a tight spiral pattern.
*NOT melted^
^DEFINITELY not melted#
#In no way shape or form should you melt your butter!
+ If you want to dye your icing, you have to subtract an equal amount of lime juice from the recipe or it will come out soupy. I'd recommend adding the dye to the measuring spoon, then filling it the rest of the way with the lime juice
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