Lemon 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 9x13 cake or 12–18 cupcakes
- Category: Dessert, Frosting
- Method: Mixing, 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
- 1/2 – 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, whisk the lemon zest into the powdered sugar before mixing.
- 2 tsp zest gives vibrant lemon flavor and natural color without overpowering sweetness. – Feel free to increase the amount of zest if you desire more lemon flavoring.
- If frosting becomes too soft, add powdered sugar 2 TBSP at a time.
- If using unsalted butter add 1/4 tsp salt when you cream your butter.
- For a brighter bakery-style color, add a tiny drop of yellow food coloring.
- This frosting is ideal for piping borders, cupcakes, and cookie cakes.
- Beat the frosting the full 3–5 minutes at the end for the best texture.
- This buttercream can be used immediately or stored for later use.
- Rewhip briefly before frosting if it has been refrigerated or frozen.
Find it online: https://ourgratefulkitchen.com/lemon-buttercream-frosting/