Lemon Buttercream Frosting

No ratings yet

This fluffy, homemade Lemon Buttercream Frosting is made using real lemon juice and rich butter. It is full of bright lemon flavor with a silky, creamy consistency. It's the perfect lemon frosting for cakes, cupcakes, and cookies.

Prep Time5

Total Time1 5

Course: Dessert

Cuisine: American

Keyword: frosting, quick

Servings: cups

Author: Lisa Bass

Equipment

Stand Mixer or hand mixer

Ingredients

1 cup unsalted butter room temperature
4 cups powdered sugar
2 tablespoons heavy cream
2 tablespoons lemon juice
1/2 tablespoon Lemon zest optional
pinch salt

Instructions

Place the butter in the bowl of a stand mixer with a whisk attachment. Beat on medium speed until pale in color and airy, about 2 minutes.
With the mixer turned on low, add the powdered sugar slowly.
Slowly pour in cream, lemon juice, lemon zest, and salt to the whipped butter.
Once mostly combined, increase to medium-high speed, and scrape down the sides of the bowl as you go. Mix until fluffy.
Pipe, spread, or store. Enjoy!

Notes

Room temperature butter is key to a smooth frosting. If it's too soft, it won't be as fluffy or full, and if it's too hard, it may be clumpy and difficult to whip up.
Fresh lemon juice works best. I find it adds the perfect amount of color and flavor.
If you want a stronger lemon flavor, add a few drops of lemon extract rather than more lemon juice. More lemon juice will disrupt the proportions.
For a more vivid yellow color, add a few drops of natural food coloring or a pinch of turmeric to the frosting and whisk.
If you plan to add lemon zest, zest your lemon before squeezing it, only grating the brightest parts of the peel, as the white part of the peel can be bitter. Go for organic lemons since you are using the peel directly.
If your frosting is not stiff enough for your taste, add a bit more powdered sugar until it's just right. If it's too wet but you'd rather not add more sugar, try adding more soft, whipped butter. If it's altogether too stiff, thin it out with a small amount of cream.
Storage: Store in an air-tight container in the fridge for up to a week. Freeze for up to 3 months. Thaw in the refrigerator overnight. The next day place in the stand mixer and whip on high for a few minutes to get it light and fluffy again.

Nutrition