Lemon Buttercream Frosting
This lemon buttercream frosting is about to become your new favorite recipe. It’s smooth, fluffy, perfectly sweet, and packed with real lemon flavor. Whether you’re frosting cupcakes, layering cakes, or piping onto cookies, this homemade lemon frosting adds a bright and refreshing citrus finish to any dessert.
Unlike overly sweet store-bought frosting, this homemade lemon buttercream balances rich butter with tangy lemon juice and zest for a bakery-style flavor that tastes fresh and vibrant.
How to use it: Pair this Lemon Buttercream Frosting with lemon cupcakes, vanilla cupcakes, and strawberry cupcakes, or spread it on top of lemon sugar cookies or lemon brownies.
Why You’ll Love This Lemon Buttercream Frosting Recipe
This easy frosting recipe comes together in just minutes and uses simple pantry ingredients. Here’s why bakers love it:
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- Bright, fresh lemon flavor
- Smooth and creamy texture
- Perfect for cakes, cupcakes, cookies, and macarons
- Easy to pipe and decorate with
- Made with real lemon juice and zest
- Better than canned lemon frosting
If you’ve been searching for the best lemon buttercream frosting, this recipe checks every box.
Ingredients You’ll Need
NOTE: Full ingredient amounts and instructions are in the printable recipe card at the end of the post.
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- Butter – The base for any buttercream frosting. Salted or unsalted butter works. If you use unsalted butter, add ¼ tsp of salt to balance out the sweetness of the frosting. If you’re salt sensitive, start with ⅛ tsp of salt and go from there.
- Powdered Sugar – To thicken, build volume, and sweeten the frosting.
- Lemon Zest and Juice – For real lemon flavor.
- Milk – To smooth the consistency.
How to Make Lemon Frosting
- BEAT: Place butter in a large bowl. Beat with an electric hand mixer until smooth and creamy.
- ADD: Add the powdered sugar, lemon zest, lemon juice, and milk.
- MIX: Mix together thoroughly, so the powdered sugar dissolves completely and isn’t gritty. (Add extra milk ½ Tbsp at a time, if needed, until desired consistency.)
PRO TIP: Use a spatula or wooden spoon to stir and press out any air pockets in the frosting. Then use as desired.
That’s it! In just a few steps, your creamy lemon frosting is ready to spread or pipe onto your favorite desserts.
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Storage and freezing
- TO STORE: Store leftovers in an airtight container in the fridge for up to 5 days. Let it soften at room temperature and stir well before using.
- TO FREEZE: Scoop the frosting into an airtight, freezer-safe container or zip-top bag, removing as much air as possible. Label and freeze for up to 3 months. Thaw the frozen frosting in the refrigerator overnight, then let it come to room temperature before re-whipping by hand to restore its consistency.
Recipe Notes
Want bakery-quality results? Follow these tips:
- Use Room Temperature Butter – Softened butter blends more smoothly and creates a fluffier frosting.
- Use Fresh Lemons – Fresh juice and zest give your lemon buttercream frosting a natural citrus flavor without artificial aftertaste.
- Don’t be afraid of using salt – Either salted butter, or adding salt to unsalted butter. It balances the sweetness and enhances the lemon flavor.
- Careful with the zest – Only use the outer yellow layer of the peel where the flavorful oils are found. Avoid grating into the white pith underneath, as it can add a bitter taste to your lemon frosting.
- YIELD: Approximately 2 ½ cups of frosting which will frost up to 18 cupcakes OR a thin layer on a 9×13-inch sheet cake. For a two layer cake, I recommend 1.5x the recipe to ensure you have enough for each layer. You can alternately add an extra cup of powdered sugar and beat it with 2-4 Tablespoons of milk or heavy cream to increase the volume. (Add 1 Tablespoon of milk or cream at a time.)
What Desserts Pair Best with Lemon Buttercream?
This versatile lemon frosting tastes amazing with:
- Vanilla Cupcakes
- Lemon Cupcakes
- White Cupcakes
- Blueberry Cake
- Strawberry Cupcakes
- Sugar Cookies
- Coconut Cupcakes
The bright citrus flavor also pairs beautifully with spring and summer desserts.
FAQs
Yes, but the zest gives the frosting a stronger lemon flavor. Without it, the frosting will taste milder.
Absolutely. This frosting holds its shape well for cupcakes, borders, and cake decorating. Plus it crusts, so it sets well.
Fresh lemon juice is highly recommended for the best flavor, but bottled juice can work in a pinch.
Lemon Buttercream Frosting
Ingredients
- 1 cup (226 g) salted butter, (2 sticks) room temperature
- 4 cups (480 g) powdered sugar
- 1 Tbsp lemon zest, (about 1 lemon)
- 2 Tbsp lemon juice, freshly squeezed (about 1 lemon)
- 2 Tbsp milk, (or heavy cream)
Equipment
Instructions
- Place butter in a large bowl. Beat with an electric hand mixer until smooth and creamy.
- Add the powdered sugar, lemon zest, lemon juice, and milk.
- Mix together thoroughly, so the powdered sugar dissolves completely and isn't gritty. (Add extra milk ½ Tbsp at a time, if needed, until desired consistency.)
- Use a spatula or wooden spoon to stir and press out any air pockets in the frosting. Then use as desired.
Notes
- BUTTER: If you use unsalted butter, add ¼ tsp of salt to balance out the sweetness of the frosting. If you’re salt sensitive, start with ⅛ tsp of salt and go from there.
- YIELD: Approximately 2 ½ cups of frosting which will frost up to 18 cupcakes OR a thin layer on a 9×13-inch sheet cake. For a two layer cake, I recommend 1.5x the recipe to ensure you have enough for each layer. You can alternately add an extra cup of powdered sugar and beat it with 2-4 Tablespoons of milk or heavy cream to increase the volume. (Add 1 Tablespoon of milk or cream at a time.)
- TO STORE: Store leftovers in an airtight container in the fridge for up to 5 days. Let it soften at room temperature and stir well before using.
- TO FREEZE: Scoop the frosting into an airtight, freezer-safe container or zip-top bag, removing as much air as possible. Label and freeze for up to 3 months. Thaw the frozen frosting in the refrigerator overnight, then let it come to room temperature before re-whipping by hand to restore its consistency.
Nutrition
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