Lemon Buttercream

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

Kathy

Lemony buttercream frosting perfect for adding to cupcakes or cakes.

4.88 from 16 votes

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Dessert

Cuisine American

Servings 2 cups

Calories 283 kcal

Equipment

• ▢
  Measuring Cups
• ▢
  Measuring Spoons
• ▢
  Stand Mixer
• ▢
  Zester

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• ▢ 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

Keep leftover frosting covered in fridge for up to a week. Bring to room temperature and stir before using.

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. 

 

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.

Nutrition

Calories: 283kcalCarbohydrates: 38gFat: 15gSaturated Fat: 9gCholesterol: 40mgSodium: 135mgPotassium: 4mgSugar: 37gVitamin A: 475IUVitamin C: 2.2mgCalcium: 6mg

Keyword buttercream, buttercream frosting with lemon, lemon buttercream, lemon buttercream frosting

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