Lemon Buttercream Frosting

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Calling all lemon dessert lovers! This easy Lemon Buttercream Frosting is impossible to
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Calling all lemon dessert lovers! This easy Lemon Buttercream Frosting is impossible to resist. Pipe it onto cupcakes, spread it on a cake–or just eat it with a spoon. It’s that good!

Warmer weather means more lemon recipes! In my book, lemon desserts are a year-round indulgence. Lemon Bars, anyone?

Creamy lemon frosting in a clear glass bowl.Why this Recipe Works

  • Made with real lemon juice and zest.
  • Four simple ingredients.
  • The perfect balance of tart and sweet.
  • A versatile frosting for lemon cake, lemon cupcakes, cookies and all your favorite lemon recipes!

This is the ONLY lemon frosting recipe you’ll ever need! We love the fluffy consistency and zing of citrus in every bite.

Ingredient Notes Ingredients needed for lemon buttercream frosting.

Fresh lemon. Using fresh juice and zest is a must for best flavor. You’ll need both the zest and the juice for this lemon buttercream frosting recipe.

Heavy whipping cream. This gives the frosting a rich creamy flavor that’s so much better than regular milk.

Powdered sugar. Sometimes referred to as confectioner’s sugar.

Butter. I always choose unsalted butter for my baking.

Serving Suggestions

  • Lemon frosting being piped onto a lemon cupcake.
  • Layer cake covered in lemon frosting.

The hardest part of making lemon buttercream frosting from scratch is deciding how you’re going to use it!

Lemon frosting ingredients in a bowl with a hand mixer.Tips and Tricks

Tips for juicing and zesting lemons.

To get most juice out of your lemon, roll it on the counter a few times to soften the rind. If it’s been refrigerated, I recommend microwaving the lemon for about 10 seconds.

Use a microplane grater or zesting tool to remove the yellow zest from the peel. Cut the lemon in half and squeeze with a juicer (or by hand) to get out the juice.

Be sure to remove any seeds before adding juice to lemon buttercream frosting.

Recipe FAQs

How much lemon juice do I need for this frosting recipe?

You’ll need about 2 Tablespoons of freshly squeezed lemon juice. One medium sized lemon should yield that much juice easily.

Can I use regular milk instead of heavy cream?

The heavy cream creates a richer, creamier frosting. However, if needed to, you can substitute milk. Add a little at a time to avoid making the lemon buttercream frosting too thin.

I only have salted butter. Can I still make this frosting recipe?

Yes, salted butter will work if you don’t have unsalted. For best results, use a high quality butter with high fat content and low water content.

How do you store homemade buttercream frosting?

Keep this frosting in an airtight container in the refrigerator until ready to use. Let it sit out at room temperature for 10 – 20 minutes before using to soften it up.

Can you freeze lemon buttercream?

Freezing is a great option for leftover buttercream! Lemon buttercream can be stored in a freezer bag for up to 3 months. Let it thaw overnight in the fridge and soften at room temperature before adding to your cupcakes and cakes.

Lemon buttercream frosting whipped to a fluffy texture.More Frosting Flavors

PS. If you try this recipe, please leave a STAR rating in the recipe card below. I love your feedback! Connect with me on social media by following me on Instagram, Facebook, or Pinterest.

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Yield: 24 servings Lemon Buttercream Frosting Recipe
Prep Time 10 minutes
Total Time 10 minutes

Calling all lemon dessert lovers! This easy Lemon Buttercream Frosting is impossible to resist. Pipe it onto cupcakes, spread it on a cake–or just eat it with a spoon. It’s that good!

Ingredients

  • 1 cup unsalted butter, softened
  • 4 cup powdered sugar
  • 1 lemon, zested and juiced
  • 2 Tablespoons heavy whipping cream
Instructions

  1. For the frosting, beat butter for 3-5 minutes until pale in color.
  2. Add powdered sugar, lemon zest and lemon juice (about 2 Tbsp from fresh lemon) and cream. Beat for 3-5 minutes until fluffy.
Notes

  • One lemon, depending on the size will yield anywhere from 1-2 Tablespons of zest and juice. For the frosting, add what tastes good to YOU. More lemon zest for more flavor.
  • Recipe makes enough frosting for a 2 layer cake or 24 cupcakes.
Nutrition Information: Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 143Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 22mgSodium: 2mgCarbohydrates: 18gFiber: 0gSugar: 18gProtein: 0g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Aimee Shugarman
Cuisine: American / Category: Basics

The search for the perfect lemon cupcake frosting is over! It doesn’t get any tastier (or easier) than this sweet Lemon Buttercream Frosting recipe .

The post Lemon Buttercream Frosting appeared first on Shugary Sweets.

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Kick-Ass content from the Back Benches every day ! We bring you the kind of shows that TV doesn’t make ! Get ready to see the world from the back benches. We are responsible for only what we say, not what you understand ;)

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