Lemon Buttercream Frosting is silky smooth with a sweet, lemony flavor. Real lemon juice and lemon zest give this frosting the best flavor for all of your baking needs that call for a bright, fresh lemon taste.
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This Lemon Buttercream Frosting recipe is my absolute go-to for whenever I bake up Mini Lemon Cupcakes. But, it’s extremely versatile and can be used with a huge variety of flavors in different types of baked goods.
From cake to cookies to brownies or blondies, this sweet, delicious frosting will add the perfect amount of fresh lemon flavor. It is delicious when paired with vanilla cupcakes, coconut cupcakes, and between sugar or coconut cookies to make sandwich cookies.
Because this frosting is made with fresh lemon, the color is very pale. If you’d like a brighter, yellow color you can add gel food coloring to reach your desired shade.
This is what is considered to be American Buttercream and does not contain eggs. Desserts made with this buttercream can be left out longer, but should be kept covered when not being served.
Why This Recipe Works
Making homemade frosting is very easy and only takes a few minutes.
It tastes so much better than store bought frosting because it’s made with real, fresh ingredients.
Lemon Buttercream can be used in an endless amount of ways, as mentioned above. It also freezes well so leftover frosting can also be frozen for later use.
Step-By-Step Instructions
Ingredients
- 4 cups powdered sugar
- 2-3 tablespoons heavy cream or milk
- 1/2 cup butter
- 1 teaspoon vanilla extract
- 1 tablespoon each lemon juice and zest
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Set the butter out to come to room temperature about an hour before you begin.
Create!
Cream the butter in the bowl of an electric mixture fitted with a paddle on medium speed until smooth.
At this point, I sometimes switch to a whisk attachment, but you can continue to use the paddle, as well. Lower the speed and add the milk, vanilla extract, lemon juice, lemon zest and powdered sugar.
Increase the speed and mix until well combined and smooth. You may need to add extra cream or milk.
The frosting should be thick, yet spreadable.
Present!
Pipe or spread onto baked goods, as desired.
Tips and Techniques
- Use fresh squeezed lemon juice for the best flavor. Bottled lemon juice just doesn’t have the same taste and lemon extract is also not going to result in the same, fresh lemon flavor.
- You can add yellow gel food color, if a more colorful frosting is desired.
- Store extra buttercream in an airtight container in the refrigerator. When properly store, buttercream frosting can last up to one month in the refrigerator.
FAQ’s
What Can You Use Buttercream Frosting On?
Buttercream frosting is most often used on cakes and cupcakes, but you can also use it on brownies, cookies, in between cookies to make sandwiches, or in whoopie pies.
Can Buttercream Icing Be Frozen?
Yes. You can freeze buttercream icing in an airtight container for up to 3 months. Allow it to thaw in the refrigerator before using.
More Lemon Dessert Recipes
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Lemon Buttercream Frosting
Ingredients
- 1/2 cup unsalted butter (room temperature)
- 2-3 tablespoons whole milk (or heavy cream)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (fresh squeezed)
- 1 tablespoon lemon zest
- 4 cups powdered sugar
Instructions
- Cream the butter in the bowl of an electric mixture fitted with a paddle on medium speed until smooth.1/2 cup unsalted butter
- Lower the speed and add 2 tablespoons of the milk, vanilla extract, lemon juice, lemon zest and powdered sugar.2-3 tablespoons whole milk, 1 teaspoon vanilla extract, 1 tablespoon lemon juice, 1 tablespoon lemon zest, 4 cups powdered sugar
- Increase the speed and mix until well combined and smooth. Add additional milk, if needed. The frosting should be thick, smooth, and spreadable.
Notes
Tips and Techniques
- Use fresh squeezed lemon juice for the best flavor. Bottled lemon juice just doesn’t have the same taste and lemon extract is also not going to result in the same, fresh lemon flavor.
- You can add yellow gel food color, if a more colorful frosting is desired.
- Store extra buttercream in an airtight container in the refrigerator. When properly store, buttercream frosting can last up to one month in the refrigerator.
Katie Crenshaw says
This lemon buttercream is to die for. It turns out rich and creamy. It was excellent on my cupcakes.
Jessica says
I slathered this lemon buttercream frosting on some blueberry blondies I made the other day and OMG, so good!!!!!! The lemon flavor really popped and the texture and level of sweetness were just perfect.
Leslie says
This lemon buttercream is perfect…it has the right amout of lemon flavor without being too overpowering.
Veronika says
This is one of the best buttercream frostings I’ve ever made! So easy to prep and was perfect with my vanilla blueberry cupcakes!
Veronika says
This is the perfect spring frosting! I love a good chocolate dessert but in the summer, I always crave lighter, more fresh flavors and this frosting definitely hit the spot.
Patricia @ Grab a Plate says
Mmmm! Love all the real lemon used for the buttercream. And I love the idea to use it for cookie sandwiches. So bright and good!
Bernice says
Can confirm this buttercream has amazing real lemon flavour. It is so much better than using a lemon extract!
Natalie says
Finally, I found my best buttercream frosting recipe! My kids birthday cake tasted amazing, thanks!
Amy Casey says
Thanks for the lemon buttercream frosting recipe and the tip that it can be frozen. Now I will always have some frosting on hand for dessert emergencies 🙂
Kate says
I love this lemon frosting, for me the flavor of lemon helps to keep buttercream from tasting overly sweet. I also had no idea it can last 1 month in the fridge, or that you can freeze it, that’s awesome!!