Lemon buttercream frosting is an easy buttercream recipe that is packed with lemon flavor. Made with fresh lemon zest and lemon zest, this buttercream recipe is perfect for cakes and cupcakes!
Ingredients for Lemon Buttercream Frosting
- Unsalted butter – Room temperature for easy creaming.
- Powdered sugar – No need to sift unless there are lumps.
- Salt – A pinch of salt enhances the flavor of the buttercream and provides a little contrast to the sweetness.
- Lemon zest – Fresh lemon zest adds a bright lemon flavor to the buttercream. Be sure to zest the lemon before you juice!
- Lemon juice – Like lemon zest, freshly squeezed lemon juice adds a bright, tart lemon flavor to the buttercream.
- Heavy cream – Heavy cream helps the buttercream whip up to be light and creamy.
Tools & Supplies for Making Lemon Buttercream Frosting
How to Make Lemon Buttercream Frosting
To make the lemon buttercream frosting, I recommend using a stand mixer fitted with a whisk attachment or an electric hand mixer.
- Whip the butter on medium-high speed for about 5 minutes until light and fluffy.
- Add half of the powdered sugar and mix on low. Then add the remaining half and continue to mix on low speed.
- Add in the salt and lemon zest. Scrape the sides and bottom of the bowl to ensure everything is well mixed.
- On low speed, slowly drizzle in the lemon juice and heavy cream.
- Turn the mixer to medium-high and whip for 2-3 minutes until light and fluffy.
- (Optional) Switch to a paddle attachment and mix on the lowest speed for 2-3 minutes to remove air bubbles for a smooth buttercream.
Lemon Buttercream Frosting Recipe Tips
Make perfect buttercream frosting
Check out my baking tips blog post on 10 Tips for Making Perfect Buttercream to learn some great tips and tricks on how to make the best buttercream frosting!
Butter temperature
If the butter is too cold or too warm, the buttercream will not whip up well. Remove your butter from the fridge and let it hang out on your countertop for an hour or two before making your buttercream. If your butter becomes too soft, pop it back in the refrigerator for a few minutes to firm it up a bit.
Zest before you juice
Before you juice your lemons, be sure to zest them using a fine grater or zester. Then you can extract the juice. I like using a fork to twist and squeeze out the juice. Check for seeds!
Storing and serving
Store the buttercream in an airtight container or wrapped tightly with plastic wrap in the fridge for up to a week or in the freezer for 3 months. To use, bring the buttercream to room temperature and rewhip for 5 minutes.
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Lemon Buttercream Frosting
Equipment
- Stand mixer fitted with a whisk attachment or electric hand mixer
Ingredients
- 2 cups unsalted butter room temperature
- 5 cups powdered sugar
- ½ tsp salt
- 2 tsp lemon zest
- 3 tbsp lemon juice freshly squeezed
- 1 tbsp heavy cream
Instructions
- In a large mixing bowl or the bowl of a stand mixer fitted with a whisk attachment, add in room temperature unsalted butter. Whip the butter for 5 minutes on medium-high speed, scraping down the sides occasionally. The butter will be light, fluffy, and pale in color.
- Add one half of the powdered sugar and mix on the lowest speed setting until fully combined. Add remaining powdered sugar and continue to mix on low until incorporated.
- Add in the salt and lemon zest. Scrape the sides and bottom of the bowl to ensure everything is well mixed.
- Drizzle in lemon juice and heavy cream on low speed until combined.
- Turn the speed on the mixer to medium-high and whip for an additional 3 minutes.
- If desired, switch to a paddle attachment on the stand mixer and mix buttercream on low speed for 2 additional minutes to remove air bubbles to create smooth frosting.
Notes
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