Lemon Buttercream Frosting

This decadent lemon buttercream frosting recipe is equal parts sweet and citrusy.

This lemon buttercream frosting recipe makes 8+ cups of frosting, which is an ample amount to fill and frost mini cakes—like the ones from this Blackberry Lemon Pound Cake Recipe. Or, divide the recipe in half if you’ll only be frosting the top of a cake!

Thanks to the fresh lemon juice and zest incorporated into the mix, it is velvety, smooth, and bursting with bright, citrusy flavor. It pairs especially well with lighter cakes like vanilla, lemon, berry, or almond, adding both a tangy contrast and a creamy richness that will take any dessert recipe to the next level. Plus, this frosting holds its shape beautifully, making it ideal for piping decorative swirls, rosettes, or borders.

Lemon Buttercream Frosting

What'll You Need

1 pound unsalted butter, softened
32 ounces powdered sugar, pre-sifted
2 tablespoons fresh lemon juice
2 tablespoons heavy cream
1 teaspoon lemon zest
1 teaspoon vanilla extract
¼ teaspoon salt

1. Using a stand or hand held mixer, cream the softened unsalted butter on medium high speed for 3-4 minutes, or until light and fluffy.

2. Lower mixer speed and begin adding powdered sugar, in stages. Add lemon juice, lemon zest, cream and salt. Stop the mixer when needed and scrape down sides of bowl to fully incorporate all the ingredients.

3. Raise mixer speed to medium high and beat until light and fluffy.

4. Adjust the consistency of the lemon buttercream frosting recipe by adding either additional cream or more powdered sugar.

If you’re working with a single-layer cake or simply frosting the top of a sheet cake or loaf, feel free to divide this lemon buttercream frosting recipe in half. Even a half batch will yield enough frosting to create a generous layer across the top and allow for simple decoration. The full batch is best reserved for layer cakes or multiple mini cakes, where you want both a filled center and a frosted exterior.

If you have leftovers, this lemon buttercream frosting recipe can be stored in an airtight container in the refrigerator for up to a week. When you’re ready to use it again, let it come to room temperature and beat it for a few minutes to restore its smooth, fluffy texture. You can also freeze any extra for up to 2 months—just thaw and whip before using.

Lemon Buttercream Frosting

Lemon Buttercream Frosting

What'll You Need

Directions

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