Lemon Buttercream

This lemon buttercream frosting is sweet but also packs a punch when it comes to lemon flavor. This frosting tastes fresh (not artificial) thanks to the fresh lemon juice and lemon zest in this recipe.

Course Dessert

Cuisine American

Prep Time 5

Mixing Time 4

Total Time 9

Servings servings

Calories 240kcal

Author Whitney Wright

Equipment

Kitchen Aid stand mixer

Ingredients

1 cup unsalted butter softened to room temperature
4 1/2 cups powdered sugar
1/4 cup fresh lemon juice
2 tablespoons heavy cream
1 tablespoon lemon zest feel free to add more if you want an even strong and more pungent lemon flavor.
1/4 teaspoon salt

Instructions

In the bowl of a stand mixer fitted with a paddle attachment, or using a large bowl with a hand mixer, cream the butter on medium speed until smooth, about 1 minute. Add the powdered sugar, lemon juice, heavy cream, lemon zest, and salt and mix on low until combined, then mix on medium speed for 2-3 minutes.
Add additional heavy cream if the frosting is too stiff, and if the mixture is too thin add powdered sugar a spoonful at a time.
This lemon frosting can be covered tightly and stored in the refrigerator for 1 week or in the freezer for up to 3 months. After freezing or refrigerating, bring the frosting back to room temperature and mix for a few seconds so that the frosting is smooth and creamy again. You may need to add a splash of heavy cream or milk if it’s still too stiff.

Notes

For an even punchier lemon flavor, add more zest. Don't add more lemon juice or the consistency will be off.

You want the right ratio of sugar to lemon or else the frosting will curdle.

This recipe makes enough frosting to frosting 16 cupcakes.

Nutrition