Lemon Buttercream

Lemony buttercream frosting!

Last week I posted my recipe for lemon curd. This week lemon buttercream frosting. There is definitely lemon in the air around my house! 

When making buttercream frosting there are a couple of tips to keep in mind:

• 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 liquid.
• 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.

5 from 2 votes

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Lemon Buttercream Frosting

Prep Time

10 mins

Total Time

10 mins

 

Lemony buttercream

Course: Dessert

Author: Kathy

Ingredients

• 1 cup butter softened
• 2 Tablespoons lemon zest
• 1 pound powdered sugar
• 2-4 Tablespoons lemon juice fresh squeezed

Instructions

1. Place butter in bowl of a stand mixer. Mix until soft and creamy. 

2. Mix in lemon zest. 

3. Mix powdered sugar into buttercream one cup at a time. 

4. Mix in lemon juice 1 tablespoon at a time. 

Recipe Notes

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

Other Great Recipes to Try

Buttercream Frosting

Old Fashioned Peach Ice Cream