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Lemon Buttercream Frosting
Yield: 5 cups
Lemon buttercream frosting is made with fresh lemon juice and lemon zest! It is sweet and tart and pipes beautifully! Perfect for cakes and cupcakes.
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
Store the buttercream in an airtight container or wrapped tightly with plastic wrap in the fridge for 1 week or in the freezer for 3 months. Thaw buttercream by bringing it to room temperature and rewhipping for 5 minutes.
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