Lemon Buttercream Frosting
Total Time
5 minutes
Prep Time
5 minutes
Cook Time
0 minutes
Rating
4.8 out of 5 stars
(78)
Ingredients
2.5 cups
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 4 and 1/2 cups (540g) confectioners’ sugar
- 2 and 1/2 Tablespoons fresh lemon juice
- 2 Tablespoons heavy cream
- 2 teaspoons lemon zest
- Pinch of salt, to taste
How would you rate this recipe?
Preparation
Step 1
With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy—about 2 minutes.
Step 2
Add confectioners’ sugar, lemon juice, heavy cream, and zest with the mixer running on low.
Step 3
Increase to high speed and beat for 3 full minutes.
Step 4
Taste and add salt as needed.
Step 5
Add up to 1/2 cup more confectioners’ sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick.
Step 6
Cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer.
Step 7
After freezing or refrigerating, thaw in the refrigerator, bring to room temperature then beat the frosting for a few seconds so it’s creamy again.
Step 8
You may need to add a little milk or heavy cream if it’s still too stiff.
Step 9
Save recipe for the next time?
Chef's notes
Special Tools (affiliate links):
Citrus Juicer | Zester | Electric Mixer (Handheld or Stand)
Quantity:
This recipe is enough to frost 12-16 cupcakes or one 9×13 quarter sheet cake.
