Lemon Buttercream Frosting
Bright and bursting with fresh citrus flavor, this lemon buttercream frosting is the perfect way to add a little sunshine to your desserts. Made with fresh lemon juice and lemon zest, it’s smooth, fluffy, and perfectly balanced between sweet and tart.
Lemon Buttercream Frosting
Grab your leg warmers and crank up the boombox, because this lemon buttercream frosting is about to bring some serious sunshine to your desserts.
Smooth, creamy, and bursting with bright citrus flavor from fresh lemon juice and lemon zest, this lemon frosting is the kind that totally steals the spotlight.
It’s sweet, tangy, and vibrant—basically the baking equivalent of the chorus of Walking on Sunshine.
Whether you’re frosting cupcakes, cakes, or cookies, this buttercream adds a pop of vibrant flavor that’s just as bright and bold as glowing neon lights.
If this lemon buttercream makes you pucker (in a good way), check out my lemon cupcakes, frosted lemon cookies, and lemon raspberry cupcakes.
Why You Will Love This Recipe
- Quick and easy: Comes together in just a few minutes, making it ideal when you need a flavorful frosting fast.
- Simple ingredients: Uses pantry staples plus fresh lemon, so it’s easy to make without anything complicated.
- Bright, fresh lemon flavor: Made with real lemon juice and lemon zest for a vibrant citrus taste that’s both sweet and tart.
- Smooth and creamy texture: Whips up light, fluffy, and perfectly spreadable for beautiful frosting every time.
- Perfect for so many desserts: Delicious on cakes, cupcakes, and cookies.
Recipe Ingredients
- Unsalted butter – Room temperature.
- Powdered sugar
- Lemon juice – Freshly squeezed.
- Heavy cream
- Lemon zest – Use a citrus zester to easily remove the zest from the lemons.
- Salt
How to Make Lemon Buttercream Frosting
Whip the room temperature unsalted butter for 5 minutes until it is light and fluffy.
Add in the powdered sugar.
Mix in the powdered sugar on low speed until it is fully combined with the butter.
Add in the lemon juice, heavy cream, lemon zest, and salt.
Mix the frosting for 2 to 3 minutes until the frosting is light and fluffy.
Melt 1 cup of frosting in the microwave, add it back to the buttercream, and mix on low speed to make it silky smooth.
Courtney’s Expert Buttercream Frosting Tips
- Be sure the butter and heavy cream are room temperature so they incorporate well.
- Whip the butter for a full 5 minutes before adding the additional ingredients. The butter will become light, creamy, and pale in color. This helps create a perfectly smooth buttercream.
- Use fresh lemon juice and zest. Fresh lemons give the buttercream the brightest, most natural citrus flavor. Bottled lemon juice won’t deliver the same fresh taste.
- Zest the lemon before juicing it. It’s much easier to zest whole lemons, and you’ll get the most flavorful oils from the peel.
- To make super smooth frosting, temper the buttercream. Heat 1 cup of the frosting in the microwave for about 20 seconds to melt it slightly. Then, add the melted buttercream back to the mixing bowl and mix on low speed for several minutes.
Frequently Asked Questions
Fresh lemon juice is highly recommended because it provides a brighter, more natural citrus flavor. Bottled lemon juice can taste slightly dull or acidic in buttercream. Plus you will lose out on the extra lemon flavor from the fresh lemon zest.
This recipe makes about 5 cups of frosting which can frost about 2 to 3 dozen cupcakes (depending on how much frosting you use) or a 3-layer 7-inch or 8-inch round cake.
Absolutely. It may require a bit more time and effort, but an electric hand mixer will work just fine!
I recommend using a paddle attachment to make buttercream frosting. The paddle does not mix as much air into the frosting and helps to create a smoother texture.
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Lemon Buttercream Frosting
Equipment
Ingredients
- 2 cups (454 g) unsalted butter (room temperature)
- 5 cups (600 g) powdered sugar
- 3 tbsp (44 ml) lemon juice (freshly squeezed)
- 1 tbsp (15 ml) heavy cream
- 2 tsp (2 tsp) lemon zest
- ½ tsp (0.5 tsp) salt
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter for 5 minutes until light, pale, and creamy.
- Add in half of the powdered sugar and mix on the lowest speed until the sugar is combined with the butter. Add the remaining half of the powdered sugar and continue to mix on low speed until fully combined.
- Add in the lemon juice, heavy cream, lemon zest, and salt, and continue to mix on low speed until combined and smooth. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
- Increase the mixer speed to medium and whip the buttercream for about 2 to 3 minutes until it is smooth and creamy. Then, turn the mixer to low speed and mix the buttercream for several minutes to remove air bubbles.
- Optional: To smooth out the buttercream, melt 1 cup of the frosting in the microwave for 15 seconds. Pour the melted frosting back into the mixing bowl and mix the frosting on low speed until the buttercream is super smooth and creamy.
Notes
- Room temperature: Store the frosting in an airtight container at room temperature for 1 day.
- Refrigerator: Store the frosting in an airtight container or wrapped in plastic wrap in the refrigerator for 2 weeks. To use, bring the frosting to room temperature and re-whip with an electric mixer.
- Freezer: Store the frosting in an airtight container or wrapped in plastic wrap in the freezer for 3 months. To use, bring the frosting to room temperature and re-whip with an electric mixer.
Nutrition
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
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