Lemony buttercream frosting is perfect for cakes or cupcakes. This lemon frosting is bursting with fresh lemon flavor and compliments lemon cake perfectly.
Last week I posted my recipe for lemon curd. This week lemon buttercream frosting. There is definitely lemon in the air around my house! This frosting is the perfect topping for lemon cupcakes.
Tips for making lemon frosting
- Make certain your butter is at room temperature. I usually let mine sit out on the counter for at least one hour before I will use it.
- Begin whipping your butter first, before adding other ingredients. This helps make certain your butter is nice and creamy.
- If your powdered sugar is lumpy, sift it through a sieve before using. The lumps don't disappear when you add the powdered sugar to the butter.
- Always add the lesser amount of recommended liquid. Sometimes you won't need to add any additional liquid or your buttercream will be too runny.
- If buttercream is too thick, just add a bit more lemon juice.
- If it's too runny, add a bit more powdered sugar.
- This buttercream recipe does not hold up well in the heat. If it's too warm for a stick of butter to hold its shape, the buttercream won't hold its shape either.
- Refrigerate buttercream as needed. Just let it come back to room temperature before using.
- Use fresh squeezed lemon juice and don't skimp on the zest.
Will this buttercream hold up in warm temperatures?
This buttercream is made with all butter and it holds up best at room temperature. If the temperature turns too warm this frosting will begin to soften and sag. You can store buttercream in the refrigerator to help keep it's shape.
If you need a firmer buttercream, you can use ½ butter and ½ Crisco. The flavor will change slightly, but your frosting will be a bit more stable.
This lemon frosting is perfect for cupcakes or a yellow cake. The burst of lemon will keep your taste buds happy.
Other buttercream frostings
In addition to this lemony buttercream frosting, I also make chocolate buttercream pumpkin spice butter cream and regular buttercream frostings.
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Lemon Buttercream Frosting
Equipment
- Measuring Cups
- Measuring Spoons
Ingredients
- 1 cup butter (salted) (softened)
- 2 Tablespoons lemon zest
- 1 pound powdered sugar (about 4 cups)
- 2-4 Tablespoons lemon juice (fresh squeezed)
Instructions
- Place butter in bowl of a stand mixer. Mix until soft and creamy.1 cup butter (salted)
- Mix in lemon zest.2 Tablespoons lemon zest
- Mix powdered sugar into butter one cup at a time.1 pound powdered sugar
- Mix in lemon juice 1 tablespoon at a time.2-4 Tablespoons lemon juice
Notes
Tips for making lemon buttercream frosting
- Make certain your butter is at room temperature. I usually let mine sit out on the counter for at least one hour before I will use it.
- Begin whipping your butter first, before adding other ingredients. This helps make certain your butter is nice and creamy.
- If your powdered sugar is lumpy, sift it through a sieve before using. The lumps don't disappear when you add the powdered sugar to the butter.
- Always add the lesser amount of recommended liquid. Sometimes you won't need to add any additional liquid or your buttercream will be too runny.
- If buttercream is too thick, just add a bit more lemon juice.
- If it's too runny, add a bit more powdered sugar.
- This buttercream recipe does not hold up well in the heat. If it's too warm for a stick of butter to hold its shape, the buttercream won't hold its shape either.
- Refrigerate buttercream as needed. Just let it come back to room temperature before using.
- Use fresh squeezed lemon juice and don't skimp on the zest.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Teresa says
I love this. I made it because I didn’t have any vanilla and most frosting recipes called for vanilla. I had just baked a yellow cake so I used lemon curd as the filling in between my cake layers and this frosting was perfect.
Kathy says
Thanks, Teresa! This is perfect for a yellow cake. I appreciate your comment! 🙂
Genny says
I used this when I made my “red wedding” cupcakes for GOT night. Yellow cake with raspberry compote inside with lemon buttercream on top. It was such a hit, I keep going back to making these cupcakes for people. I’m making them for my kids school cake walk for tomorrow. Thanks for the recipe!
Kathy says
Thanks, Genny! It's one our favorites too. You just can't beat that lemony taste! 🙂
Jenni says
Way too lemony. I think 1 tablespoon of the lemon zest would be sufficient. I couldn't even lick the beaters....I think I will eat my cupcakes without frosting. Maybe it was because my lemons were not ripe? I don't blame your recipe, I think it's great.
Kathy says
Hi Jenni, The frosting is full of lemon flavor but it's not inedible. The peel holds most of the flavor, so using just one tablespoon still works. I don't know what an unripe lemon tastes like - especially the peel. I wonder how different the taste is when the lemon isn't ripe.