Lemon Buttercream Frosting is super easy to make in your own kitchen. It requires just a few ingredients and is done in less than 10 minutes! It is buttery, light, fresh and it tastes incredible on a just about any type of baked treat.
I believe strongly in a couple things: you should never drive behind a Cadillac, skirts should remain below the knee if you are over forty and store-bought frosting should be banned from existence. Homemade frosting is so ridiculously easy to make and it can transform a great dessert into a show-stopping dessert.
Please, people, take the six minutes required to create your own delicious homemade frosting and make it happen. You’ll thank me. This lemon buttercream frosting is out-of-this-world delicious and you will want to slather it all over everything!
WHY I LOVE THIS RECIPE
This rich lemon buttercream is better than any store bought, more affordable too and perfect for cake, sweet rolls and cupcakes – just 4 ingredients needed!
HOW TO MAKE LEMON BUTTERCREAM FROSTING
STEP 1
In a large bowl, mix (using whisk attachments) the butter with a hand-held or stand mixer on medium speed until fluffy. Add the powdered sugar one cup at a time until just combined.
STEP 2
Add the lemon juice 1 tablespoon at a time until the desired consistency has been reached. Mix on medium speed for 3 minutes. Add the lemon zest and mix until just combined.
Refrigerate until ready to spread on baked goods.
HOW TO MAKE PERFECT LEMON BUTTERCREAM FROSTING
Lemon Buttercream Frosting is simple yet ridiculously tasty and it goes great spread on seriously any cupcake, cake, cookie or brownie. Here are a few tips for creating the perfect lemon buttercream frosting!
- SALTED BUTTER – I ALWAYS used salted butter for my baked goods and buttercream frostings, but that is a personal preference. If you wish to reduce the saltiness, go unsalted! Also, make sure your butter is not totally melted. If you don’t have time to bring it to room temperature, microwave it for no more than 30 seconds.
- LEMON JUICE – Add the freshly squeezed lemon juice 1 tablespoon at a time until fully incorporated. When you reach the desired frosting consistency, you don’t need to add any more. For a less thick buttercream, you may want to increase the amount of juice used to 4-6 tablespoons. For a thicker frosting, 3-4 tablespoons is ideal.
- MIXING – Once you have reached your desired consistency, crank your mixer up to medium-high speed and set a timer for 3 full minutes. Don’t skimp on time. Three minutes of mixing will produce such a super fluffy, creamy and perfect buttercream frosting.
- SPRINKLES – Stir in sprinkles at the end for an extra touch of fun! I love doing this when I’m baking treats for kids because…SPRINKLES.
HOW TO STORE LEFTOVER BUTTERCREAM FROSTING
The Lemon Buttercream frosting in this recipe is safe at room temperature in an air-tight container for 2-3 days. The US Food Safety and Inspection gives it a thumbs up because of the amount of sugar and just a little bit of milk in it.
A cream cheese based frosting, however, needs to be stored in the refrigerator and is good for about a week. When getting ready to use it again, give it a few minutes to come to room temperature. If you don’t think you’ll have a use for it right away, freeze it! That’ll give you a couple of months to put it away and then make another batch of these cookies.
THE BEST BUTTERCREAM FROSTING RECIPES
Don’t limit yourself to Lemon Buttercream! There are so many different flavors that can be incorporated into buttercream frosting. Here are a few of my favorites:
- Chocolate Buttercream
- Vanilla Buttercream
- Caramel Buttercream
- Peppermint Buttercream
- Raspberry Buttercream
Lemon Buttercream Frosting Recipe
Ingredients
- 1 cup salted butter softened (2 sticks)
- 6 cups powdered sugar
- 3-6 tbsp fresh lemon juice
- 2 tbsp lemon zest
Instructions
- In a large bowl, mix (using whisk attachments) the butter with a hand-held or stand mixer on medium speed until fluffy. Add the powdered sugar one cup at a time until just combined.
- Add the lemon juice 1 tablespoon at a time until the desired consistency has been reached. Mix on medium speed for 3 minutes. Add the lemon zest and mix until just combined.
- Refrigerate until ready to spread on baked goods.
Notes
- SALTED BUTTER – I ALWAYS used salted butter for my baked goods and buttercream frostings, but that is a personal preference. If you wish to reduce the saltiness, go unsalted! Also, make sure your butter is not totally melted. If you don’t have time to bring it to room temperature, microwave it for no more than 30 seconds.
- LEMON JUICE – Add the freshly squeezed lemon juice 1 tablespoon at a time until fully incorporated. When you reach the desired frosting consistency, you don’t need to add any more. For a less thick buttercream, you may want to increase the amount of juice used to 4-6 tablespoons. For a thicker frosting, 3-4 tablespoons is ideal.
- MIXING – Once you have reached your desired consistency, crank your mixer up to medium-high speed and set a timer for 3 full minutes. Don’t skimp on time. Three minutes of mixing will produce such a super fluffy, creamy and perfect buttercream frosting.
- SPRINKLES – Stir in sprinkles at the end for an extra touch of fun! I love doing this when I’m baking treats for kids because…SPRINKLES.
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