Lemon Buttercream Frosting

Lemon Buttercream Frosting

Bright, tangy frosting with a smooth, pipeable texture and real lemon flavor.

Total 15 min Makes 48 oz Calories 195/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This buttercream balances sweet butter with fresh lemon juice and zest for a tangy citrus finish. It whips up light and spreadable, making it a good match for vanilla or lemon cakes, cupcakes, and sugar cookies. A splash of cream helps achieve a silky consistency that holds its shape when piped.

Ingredients

  • 1 1/2 cups unsalted butter, softened
  • 6 cups powdered sugar, sifted
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest, finely grated
  • 2 tablespoons heavy cream
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Method

  1. In a large bowl, beat the softened butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes.

  2. Reduce the mixer speed to low and gradually add the powdered sugar, 1 cup at a time, mixing well after each addition.

  3. Add the lemon juice, lemon zest, salt, and vanilla extract, and beat on low speed until combined.

  4. Add the heavy cream and increase the mixer speed to medium-high, beating until the frosting is light and fluffy, about 3 minutes.

  5. If the frosting is too thick, add more cream, 1 teaspoon at a time, until the desired consistency is reached. Use immediately or cover and refrigerate.

Rate this recipe

★ 4.8 (1)

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    Lemon Buttercream Frosting

    This buttercream balances sweet butter with fresh lemon juice and zest for a tangy citrus finish. It whips up light and spreadable, making it a good match for vanilla or lemon cakes, cupcakes, and sugar cookies. A splash of cream helps achieve a silky consistency that holds its shape when piped.

    15 min 48 oz 195 cal

    Ingredients

    • 1 1/2 cups unsalted butter, softened
    • 6 cups powdered sugar, sifted
    • 3 tablespoons fresh lemon juice
    • 1 tablespoon lemon zest, finely grated
    • 2 tablespoons heavy cream
    • 1/4 teaspoon salt
    • 1 teaspoon vanilla extract

    Method

    1. 1

      In a large bowl, beat the softened butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes.

    2. 2

      Reduce the mixer speed to low and gradually add the powdered sugar, 1 cup at a time, mixing well after each addition.

    3. 3

      Add the lemon juice, lemon zest, salt, and vanilla extract, and beat on low speed until combined.

    4. 4

      Add the heavy cream and increase the mixer speed to medium-high, beating until the frosting is light and fluffy, about 3 minutes.

    5. 5

      If the frosting is too thick, add more cream, 1 teaspoon at a time, until the desired consistency is reached. Use immediately or cover and refrigerate.