Lemon Buttercream Frosting Recipe
Introduction
This Lemon Buttercream Frosting is a bright and creamy topping perfect for cakes and cupcakes. The fresh lemon juice and zest give it a refreshing citrus flavor that balances the sweetness beautifully.
Ingredients
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 4 and 1/2 cups (540g) confectioners’ sugar
- 2 and 1/2 Tablespoons fresh lemon juice
- 2 Tablespoons heavy cream
- 2 teaspoons lemon zest
- Pinch salt, to taste
Instructions
- Step 1: With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy—about 2 minutes.
- Step 2: Add confectioners’ sugar, lemon juice, heavy cream, and lemon zest while mixing on low speed. Increase to high speed and beat for 3 full minutes.
- Step 3: Taste the frosting and add a pinch of salt as needed. If the frosting is too thin, add up to 1/2 cup more confectioners’ sugar. If it’s too thick, add another tablespoon of cream.
Tips & Variations
- Use fresh lemon juice and zest for the best flavor; bottled lemon juice won’t deliver the same brightness.
- For a tangier kick, add a teaspoon of lemon extract in addition to the fresh lemon ingredients.
- Adjust the frosting thickness by adding cream or confectioners’ sugar gradually to reach your desired consistency.
Storage
Store the frosting tightly covered in the refrigerator for up to 1 week, or freeze for up to 3 months. When ready to use after chilling, thaw in the refrigerator, bring to room temperature, and beat again until creamy. If needed, add a little milk or heavy cream to loosen the consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use margarine instead of butter?
Butter provides the best texture and flavor for this frosting. Using margarine may affect the creaminess and taste, so it’s not recommended.
How do I make the frosting more lemony?
Increase the lemon zest or add a teaspoon of lemon extract for a stronger lemon flavor without altering the frosting’s texture.
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Lemon Buttercream Frosting Recipe
- Total Time: 10 minutes
- Yield: Enough to frost a 9-inch two-layer cake or 24 cupcakes
Description
This Lemon Buttercream Frosting is a luscious, tangy, and creamy topping perfect for cakes and cupcakes. Made with fresh lemon juice and zest, smooth unsalted butter, and confectioners’ sugar, it provides a bright citrus flavor balanced with a rich buttery texture. It’s easy to whip up using a mixer and can be stored refrigerated or frozen for convenient use later.
Ingredients
Frosting Ingredients
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 4 and 1/2 cups (540g) confectioners’ sugar
- 2 and 1/2 Tablespoons fresh lemon juice
- 2 Tablespoons heavy cream
- 2 teaspoons lemon zest
- Pinch of salt, to taste
Instructions
- Beat the Butter: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened unsalted butter on medium speed until creamy, which should take about 2 minutes.
- Add Ingredients: With the mixer running on low speed, gradually add the confectioners’ sugar, fresh lemon juice, heavy cream, and lemon zest to the butter.
- Whip the Frosting: Increase mixer speed to high and beat the mixture for 3 full minutes until smooth and fluffy.
- Adjust Consistency: Taste the frosting and add a pinch of salt as needed. If the frosting is too thin, add up to 1/2 cup more confectioners’ sugar. If too thick, add an additional tablespoon of heavy cream.
- Store Properly: Cover the frosting tightly and refrigerate for up to 1 week or freeze for up to 3 months.
- Recondition Before Use: When ready to use after refrigeration or freezing, thaw in the refrigerator, bring to room temperature, and beat the frosting briefly to restore its creamy texture. Add a little milk or heavy cream if still stiff.
Notes
- Use fresh lemon juice and zest for the best bright citrus flavor and aroma.
- For a thicker frosting, add more powdered sugar gradually; for a thinner consistency, increase the heavy cream slightly.
- If frosting has been frozen, always rebeat after thawing to regain smoothness.
- Butter should be softened to room temperature but not melted to ensure proper creaming.
- This frosting works excellently for lemon cakes, cupcakes, or as a tangy filling between layers.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Frosting
- Method: Blending
- Cuisine: American
Keywords: lemon buttercream frosting, lemon frosting, buttercream, frosting recipe, cake frosting
