Lemony buttercream frosting!
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.
This lemon frosting is perfect for cupcakes or a yellow cake. The burst of lemon will keep your taste buds happy. In addition to this lemony buttercream frosting, I also make chocolate buttercream pumpkin spice butter cream and regular buttercream frostings.
- 1 cup butter softened
- 2 Tablespoons lemon zest
- 1 pound powdered sugar
- 2-4 Tablespoons lemon juice fresh squeezed
Place butter in bowl of a stand mixer. Mix until soft and creamy.
Mix in lemon zest.
Mix powdered sugar into buttercream one cup at a time.
Mix in lemon juice 1 tablespoon at a time.
Keep leftover frosting covered in fridge for up to a week. Bring to room temperature and stir before using.
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