Easy Lemon Buttercream Frosting Recipe
The perfect combination of sweet and tangy, this lemon buttercream frosting is delicious on top of cakes and cupcakes or when used as a filling.
One of the most popular recipes is homemade buttercream frosting, and it’s easy to see why! It’s delicious, has a beautiful texture, and is straightforward to make.
This classic recipe lays the groundwork for various other frosting options, including strawberry, brown butter, and chocolate buttercream.
Now that spring is approaching, it’s the perfect time to share a bright and citrusy lemon version that perfectly encapsulates the season. This lemon buttercream frosting just screams spring, and I can’t help but imagine it adorning a beautiful layer cake at an Easter gathering.
The Best Lemon Buttercream Frosting
If you’re a fan of lemon, you won’t want to miss this lemon buttercream recipe.
This frosting has the creamy, fluffy texture of classic buttercream, enhanced with zesty lemon juice and zest. The tartness of lemon beautifully balances the sweetness, making it a delightful choice for those who may find traditional American buttercream overly sweet.
Whether used to top cakes and cupcakes or as a filling, this lemon buttercream is a must-try.
How to Make My Lemon Buttercream
Ingredients You’ll Need
For this lemon buttercream frosting, gather the following ingredients:
- 1 1/2 cups softened unsalted butter
- 24 ounces confectioner’s sugar, sifted
- Pinch of fine grain salt
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- 1-3 tablespoons cold milk
For the best texture, ensure your butter is at room temperature. If you’re in a hurry, look for ways to quickly soften your butter. Powdered sugar is essential for frostings like buttercream. If you’re out, you can make a simple powdered sugar substitute.
Use fresh lemon juice for the best flavor; one large lemon should yield enough zest and juice for this recipe.
Making Lemon Frosting
In a stand mixer, beat the butter on medium-high speed for 6-7 minutes until light and fluffy.
Recipe Tip
For the best texture, thoroughly whip the butter before adding other ingredients—this step is crucial!
Once the butter is whipped, lower the mixer speed and gradually add the salt and powdered sugar until well mixed.
Add in the lemon juice, zest, and milk, and continue mixing on low speed. Increase to medium-high speed and beat for an additional 6-7 minutes for a fluffy consistency.
If the frosting is too thick, add milk, one tablespoon at a time, until you reach your desired consistency.
Using This Frosting
This lemon buttercream is perfect for topping cakes or cupcakes. For a dual lemon flavor, pair it with lemon cake or lemon cupcakes.
It complements other cake flavors like vanilla, strawberry, or coconut as well.
In addition to being a topping, you can also use it as a filling for cupcakes or sandwiches. Explore variations with lemon poppy seed cookies or vanilla bean lemon sugar cookies.
Make-Ahead and Storage Tips
You can make this lemon buttercream a few days in advance; just cover and refrigerate it in an airtight container for up to three days. When ready to use, bring it to room temperature and whip it for about 5 minutes until smooth.
Freezing Lemon Frosting
For longer storage, freeze excess frosting in a freezer-safe container. It can be frozen for up to a month. Thaw in the refrigerator overnight, then bring to room temperature and whip before use.
Frequently Asked Questions
Absolutely! Replace 1/2 cup of butter with 1/2 cup shortening.
It does crust up after being piped or spread. Ensure to add any decorations immediately after applying the frosting.
This lemon buttercream holds well at room temperature but may start to droop if exposed to too much heat.
Yes, this buttercream maintains a thick consistency suitable for decoration. Adjust the thickness with more or less milk as needed.
If using salted butter, simply omit the added salt from the recipe.
Add 1-2 drops of yellow food coloring for a brighter hue along with the milk.
This recipe yields enough frosting for 24 cupcakes or one 8-inch layer cake.
