This easy lemon buttercream recipe is made in one bowl with just a few ingredients. It’s the perfect way to top your favorite cakes and cookies with a refreshing, summery flavor.
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Lemon Buttercream Recipe
Many years ago, I took a Wilton cake decorating class at Michaels and learned how to make vanilla frosting.
Over the years, I have adapted the classic American buttercream frosting to create new flavors. Two of my top favorites are this dark chocolate frosting and this marshmallow buttercream.
Living in Florida, I knew I had to add a citrus twist to my icing recipe. I used fresh lemon juice to make a homemade lemon buttercream that was the perfect addition to our lemon cookie bars.
Why I Love This Frosting (and you will too)
- You can make it in one bowl with just five simple ingredients.
- The bright lemon flavor brings a fresh, fruity twist to layer cakes, cupcakes, or cookies.
- It’s silky smooth with a texture that’s perfect for spreading or piping on your favorite lemon treats.
- The natural color and citrusy flavor make it a beautiful choice for spring and summer desserts.
Main Ingredients
Our easy lemon buttercream recipe can be mixed up in minutes with simple ingredients. Scroll down to the recipe card to see the complete list and instructions.
- Unsalted Butter: Set the butter out at room temperature for 30-40 minutes. If you are using salted butter, adjust the amount of salt in the recipe.
- Lemon Juice: Freshly squeezed or bottled lemon juice can be used in this recipe. For best results, I always use an organic juice. Check the labels, because some bottled lemon juices may be concentrated and contain added lemon extract or oils.
- Salt: Used to balance out the sweetness from the confectioners' sugar.
- Powdered Sugar: Sweetens and thickens the buttercream frosting.
- Heavy Whipping Cream: Adds flavor and fat, resulting in a light and fluffy buttercream texture.
How To Make Lemon Buttercream Frosting
You’ll love how easy it is to make the best lemon butter cream. Mix everything in one bowl, and then in just minutes, you’ll have a smooth, creamy frosting that tastes amazing.
- Cream the butter and salt. Beat the softened butter and salt in a large mixing bowl until creamy.
- Add the lemon juice. Pour in the juice and beat again slowly so it doesn't splatter all over the place.
- Add the sugar. Slowly add the powdered sugar until it is completely mixed in. Be sure to use a spatula to scrape the sides of the bowl.
- Beat until creamy. Pour in the heavy cream and beat the frosting mixture on medium-high speed for 1-2 minutes or until it is light and fluffy.
Ways to Use Lemon Frosting
You can enjoy this sweet and tangy lemon frosting in a bunch of different ways, not just on lemon cake layers. Here are some of our favorite treats that are perfect with fluffy lemon buttercream!
- Swirl on top of strawberry sugar cookies.
- Add a thick layer on top of a coconut cake.
- Spread it all over a lemon poppy seed bundt cake.
- Pipe it inside and outside of a lemon cake cheesecake.
- Add swirls to lemon cupcakes.
Storage Recommendations
On the Counter: Frosted baked goods can be kept in a container on the counter at room temperature for 1-2 days.
In the Fridge: If you're not using your buttercream frosting within a day, store it in an airtight container in the fridge. Allow it to come to room temperature before using, and whip it again if needed to regain its texture.
In the Freezer: Freeze leftover buttercream in an airtight container or freezer bag for up to several weeks. To use, remove it from the freezer the night before and defrost it in the refrigerator overnight.
BruCrew Tips
- Want more lemon flavor? Add one tablespoon of lemon zest to the frosting. Do NOT add more juice, as too much lemon juice can affect the texture.
- Sift the icing sugar to remove any lumps before adding it to the creamed butter.
- Adjust the consistency. If your frosting is too thin, add a bit more powdered sugar to thicken it. If the frosting is too thick, add a small amount of liquid to thin it out.
- Use a thin consistency icing for frosting cakes and writing words. Use a medium consistency for piping stars, shells, or swirls on cupcakes.
- Add a few drops of yellow food coloring for a sunny color. I prefer using Wilton gel colors to prevent the mixture from being too runny.
- Avoid a crust. Cover the bowl of frosting with saran wrap when you are not using it to keep the top from crusting over.
- Add toppings immediately. Buttercream frosting often forms a "crust" after a few minutes. So, add lemon zest, coconut flakes, or sprinkles right after you pipe swirls on your cupcakes.
FAQs
This frosting recipe can frost 12 cupcakes with a good-sized swirl. It will also cover a 9x13 sheet cake or an 8-inch round cake with a layer of frosting.
This frosting can be stored at room temperature for a few days. If it will be longer than 2 days, refrigerate the frosted baked goods in an airtight container.
This can happen if ingredients are too cold. Make sure your butter is at room temperature and mix until smooth.
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Recipe
Lemon Buttercream Recipe
This easy lemon buttercream is made in one bowl with just a few ingredients. It’s the perfect way to top your favorite cakes and cookies with a refreshing, summery flavor.
Ingredients
- ½ cup unsalted butter, softened
- ¼ teaspoon table salt
- 2 tablespoons lemon juice
- 4 cups powdered sugar
- 2-3 tablespoons heavy whipping cream
Instructions
- Beat the butter and salt in a large mixing bowl until light yellow and creamy.
- Add the lemon juice and mix it very slowly into the butter.
- Slowly add half of the powdered sugar. Once that is incorporated, add the remaining sugar and two tablespoons of whipping cream. (Use three tablespoon if you are frosting cookie bars or the top of a 9x13 cake.)
- Beat on low speed until everything is combined, then increase the speed to medium-high and mix until light and fluffy.
Notes
- Want more lemon flavor? Add one tablespoon of lemon zest to the frosting. Do NOT add more juice, as too much lemon juice can affect the texture.
- Sift the icing sugar to remove any lumps before adding it to the creamed butter.
- Adjust the consistency. If your frosting is too thin, add a bit more powdered sugar to thicken it. If the frosting is too thick, add a small amount of liquid to thin it out.
- Use a thin consistency icing for frosting cakes and writing words. Use a medium consistency for piping stars, shells, or swirls on cupcakes.
- Add a few drops of yellow food coloring for a sunny color. I prefer using Wilton gel colors to prevent the mixture from being too runny.
- Avoid a crust. Cover the bowl of frosting with saran wrap when you are not using it to keep the top from crusting over.
- Add toppings immediately. Buttercream frosting often forms a "crust" after a few minutes. So, add lemon zest, coconut flakes, or sprinkles right after you pipe swirls on your cupcakes.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 110Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 24mgCarbohydrates: 18gFiber: 0gSugar: 18gProtein: 0g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
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