Ingredients
- 1 cup (226g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- 2 tablespoons fresh lemon juice
- 1 tablespoon finely grated lemon zest
- 2 teaspoons vanilla extract
- 2–3 tablespoons heavy cream or whole milk
- ¼ teaspoon fine salt
Equipment
- Large mixing bowl
- Hand mixer or stand mixer
- Rubber spatula
- Fine mesh sieve
- Measuring cups and spoons
- Microplane or fine grater
Instructions
Step 1: Beat the Butter
Place the softened butter in a large mixing bowl and beat on medium-high speed for 3–5 minutes until light, pale, and fluffy.
Step 2: Add the Powdered Sugar
Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until fully incorporated after each addition.
Step 3: Add the Lemon Flavor
Mix in the fresh lemon juice, lemon zest, vanilla extract, and salt. Add 2 tablespoons of heavy cream or milk and beat until smooth.
Step 4: Adjust the Consistency
If the frosting is too thick, add the remaining cream one teaspoon at a time until it reaches your desired consistency. If it’s too soft, mix in a little more powdered sugar.
Step 5: Whip Until Fluffy
Beat the buttercream on medium-high speed for another 2–3 minutes until light, airy, and silky smooth.
Step 6: Frost Your Desserts
Spread or pipe the frosting onto completely cooled cakes, cupcakes, cookies, or other baked treats. Garnish with extra lemon zest if desired.
Tips for Success
- Use freshly squeezed lemon juice for the brightest flavor.
- Finely grate only the yellow part of the lemon peel to avoid bitterness.
- Sift the powdered sugar to ensure a smooth, lump-free frosting.
- Beat the butter thoroughly before adding the sugar for an extra-fluffy texture.
- Refrigerate for 10–15 minutes if the frosting becomes too soft for piping.
Serving Suggestions
Lemon Buttercream Frosting pairs perfectly with:
- Vanilla cake
- Lemon cake
- White cake
- Coconut cake
- Blueberry cupcakes
- Sugar cookies
- Poppy seed cake
- Strawberry cupcakes
Storage
Store the frosting in an airtight container in the refrigerator for up to 1 week. Before using, let it come to room temperature and beat for 2–3 minutes until smooth and fluffy. Freeze for up to 3 months, then thaw overnight in the refrigerator and re-whip before using.
Nutrition (Per 2 Tablespoons, Approximate)
- Calories: 175
- Carbohydrates: 22g
- Protein: 0g
- Fat: 10g
- Saturated Fat: 6g
- Sugar: 21g
- Fiber: 0g
- Sodium: 35mg
