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If you love bright, fresh lemon flavor in your desserts, this Lemon Buttercream Frosting is going to become a staple in your kitchen. It’s smooth, creamy, pipeable, and naturally vibrant from fresh lemon juice and zest.
This frosting pairs beautifully with cakes, sugar cookie bars, cupcakes, and even cinnamon rolls. It’s bold without being overpowering, and the extra zest gives it that true bakery-style citrus flavor.
If you’re making my Lemon Sugar Cookie Bars, this is the perfect finishing touch. It’s also incredible on my White Cake Recipe, classic Sugar Cookie Bars, or even as a citrus variation of my original Vanilla Buttercream Frosting.
Why You’ll Love This Lemon Buttercream
- Bright, real lemon flavor from juice and zest
- Naturally vibrant color (no food dye needed)
- Stable and pipeable for borders and decorations
- Perfect for spring desserts, birthdays, and holidays
- Made with simple pantry ingredients
Ingredients You’ll Need
- Salted butter
- Powdered sugar
- Fresh lemon juice
- Fresh lemon zest
- Vanilla extract
- Heavy cream or milk (only if needed for consistency)
Fresh zest is what makes this frosting special. It adds aroma and depth without thinning the texture.
Equipment
- Stand Mixer or Hand Mixer – Ensures a smooth, fluffy buttercream texture.
- Mixing Bowl – Large enough to prevent powdered sugar from spilling.
- Microplane Zester – Creates fine zest that distributes evenly and pipes smoothly.
- Offset Spatula and Piping Bag – For spreading or decorating cakes and bars.
How to Make Lemon Buttercream Frosting
Start by beating the softened butter until it is completely smooth and creamy. This step sets the foundation for a light, fluffy frosting, so don’t rush it.
For stronger lemon flavor, rub the lemon zest directly into the powdered sugar before mixing. This releases the natural oils and intensifies the citrus aroma.
Gradually add the powdered sugar to the butter, mixing on low speed until fully incorporated.
Add the fresh lemon juice, lemon zest, and vanilla extract. Mix until smooth.
Increase the speed to medium-high and beat for 2–3 minutes, until the frosting becomes light, fluffy, and slightly pale in color. Proper whipping improves both texture and stability.
If needed, add a very small splash of cream to reach your desired spreading or piping consistency. Because the lemon juice already adds moisture, you may not need additional liquid.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
PrintLemon Buttercream Frosting
Bright and creamy lemon buttercream frosting made with fresh lemon juice and zest for vibrant flavor and natural color. Perfect for lemon sugar cookie bars, cakes, cupcakes, and spring desserts.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: Frosts one 9×13 cake or 12–18 cupcakes
- Category: Dessert
- Method: No Bake, No Cook
- Cuisine: American
Ingredients
- 1 cup salted butter, softened
- 4½ cups powdered sugar
- 2 TBSP fresh lemon juice
- 2 tsp finely grated lemon zest
- 1 tsp vanilla extract
- 0–1 TBSP heavy cream or milk (only if needed for consistency)
Instructions
- In a large mixing bowl, beat the softened butter until smooth and creamy.
- Gradually add powdered sugar, mixing on low speed until incorporated.
- Add lemon juice, lemon zest, and vanilla extract. Mix until smooth.
- Beat on medium-high speed for 2–3 minutes until light, fluffy, and slightly pale in color.
- Add heavy cream or milk only if needed to reach desired spreading or piping consistency.
Notes
-
For best flavor distribution, rub the lemon zest into the powdered sugar before mixing.
-
2 tsp zest gives vibrant lemon flavor and natural color without overpowering sweetness.
-
If frosting becomes too soft, add powdered sugar 1/4 cup at a time.
-
Store covered in the refrigerator up to 5 days. Bring to room temperature and rewhip before using.
- If using unsalted butter add 1/4 tsp salt when you cream your butter.
Tips for Success
- Use very finely grated zest to prevent clogging piping tips.
- Do not over-thin — lemon juice already adds moisture.
- Beat long enough to achieve a fluffy texture.
- Add a small pinch of salt if using unsalted butter for better flavor balance.
- If frosting becomes too soft, add powdered sugar 1/4 cup at a time.
Storage & Reheating
Store: Keep covered in the refrigerator for up to 5 days.
Rewhip: Bring to room temperature and beat briefly before using.
Freeze: Freeze up to 3 months. Thaw overnight in the refrigerator and rewhip before frosting.
Frequently Asked Questions
Can I make this frosting more lemony?
The 2 tsp zest already provides strong lemon flavor. For more brightness, increase zest slightly, but avoid adding more lemon juice, which can thin the frosting.
Will this hold up for piping?
Yes. With 4½ cups powdered sugar, this frosting is stable enough for borders and decorative swirls.
What desserts pair best with lemon buttercream?
It pairs perfectly with Lemon Sugar Cookie Bars, White Cake, classic Sugar Cookie Bars, and even cinnamon rolls for a citrus variation.
You can browse more ideas in my Cookie Recipes section or explore additional sweet recipes in the Desserts Category.
If you make it please consider leaving a review. We love to see your posts! Tag us on Facebook, Instagram, or TikTok! @ourgratefulkitchen
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