Lemon Buttercream Frosting

This homemade lemon buttercream frosting is creamy, bright, and full of fresh citrus flavor. It’s the perfect topping for cakes, cupcakes, cookies, and more. This easy recipe is guaranteed to elevate your desserts with a fresh burst of lemon flavor.

Author Amber Brady

Prep Time 10

Total Time 10

Yields servings

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)

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