If ever there was a perfect buttercream frosting for summer, it would be a lemon buttercream. It’s fresh and crisp and pairs beautifully with vanilla cake and a medley of fruits! Tangy and sweet perfection! 

When my youngest sister got engaged, she asked me if I would make her wedding cake – easy yes! She requested a vanilla cake with a raspberry filling and wrapped in a creamy lemon buttercream. It ended up being a 4 tier cake and transporting that beast of a cake to the wedding venue was the most stressful drive of my life. But I would do it again in a heart for those two cuties!

This Lemon Buttercream Frosting is a bright, creamy, and versatile frosting perfect for cakes, cupcakes, cookies, and more. Made with salted butter, powdered sugar, fresh lemon juice, and a splash of vanilla, it strikes the perfect balance between sweet and tangy. A touch of heavy cream gives it a light, fluffy texture that’s ideal for spreading or piping. Naturally gluten-free and full of citrus flavor, this frosting is easy to whip up and brings a sunny, refreshing finish to any dessert.

Why You’ll Love This Lemon Buttercream Frosting

• Bright and Refreshing Flavor
  The freshly squeezed lemon juice gives this buttercream a zingy citrus flavor that balances the sweetness perfectly. It’s like sunshine in frosting form—light, tangy, and irresistibly fresh.
• Ultra Creamy Texture
  Made with three sticks of butter and a touch of cream, this frosting whips up luxuriously smooth and fluffy. It spreads like a dream and pipes beautifully for picture-perfect desserts.
• Perfectly Balanced Sweetness
  The lemon juice cuts through the powdered sugar, so it’s not cloyingly sweet. Just the right amount of tartness to keep you coming back for another bite.
• Versatile for Any Dessert
  Whether you’re frosting cupcakes, filling macarons, or topping a layer cake, this lemon buttercream is a show-stopper. It pairs especially well with fruit-forward or vanilla-based desserts.
• Simple, Real Ingredients
  No artificial flavors here—just butter, sugar, real lemon juice, and a splash of vanilla. If you zest your lemon, it adds even more natural flavor.
• Naturally Gluten-Free
  As written, this frosting contains no gluten ingredients, making it an easy win for gluten-free bakers looking for something bright and celebratory.

Ingredients

• 3 sticks salted butter, softened to room temperature (some will say ONLY unsalted butter, but I always use salted and it’s my personal preferance!)
• 1 1/2 pounds (about 7 cups) powdered sugar (confectioner’s sugar), sifted
• 1/4 cup freshly squeezed lemon juice (from about 2 lemons)
• 1–2 tablespoons heavy whipping cream (adjust for consistency)
• 1–2 teaspoons vanilla extract
• (Optional: zest from 1 lemon for added brightness)

Instructions

1. Cream the butter:
   In the bowl of a standing mixer fitted with the paddle attachment, beat the softened butter on medium speed for 2–3 minutes until it is light, creamy, and pale in color. This step helps develop a fluffy texture. You could also use an electric mixer / hand mixer and a large bowl. 
2. Add powdered sugar gradually:
   Reduce mixer speed to low. Slowly add the sifted powdered sugar, 1 cup at a time, mixing after each addition. Scrape down the sides of the bowl as needed to ensure even mixing. Once all sugar is incorporated, beat on medium speed for 1 minute to fluff it up.
3. Incorporate lemon juice and vanilla:
   With the mixer on low, add the lemon juice and vanilla extract. Increase to medium speed and beat for 1–2 minutes until fully incorporated. The frosting should become slightly looser and take on a bright, citrusy aroma.
4. Adjust consistency:
   Add 1 tablespoon of heavy whipping cream and beat again on medium-high speed for 3-5 minutes. If the frosting seems too thick, add the second tablespoon of cream. If it’s too loose, add a little more sifted powdered sugar. Beat until smooth and airy.
5. Optional lemon zest:
   For a more intense lemon flavor and beautiful speckled look, fold in the zest of one lemon using a spatula.

Tips for Best Results

• Room temperature butter is key: Let it sit out for about 1 hour before using. If it’s too cold, the frosting will be dense; if too warm, it may not hold shape.
• Sifting the powdered sugar prevents clumps and ensures a smoother frosting.
• Use fresh lemon juice for the best flavor—bottled juice won’t deliver the same brightness.
• This buttercream is perfect for piping and holds well on cakes or cupcakes if stored in a cool environment.

Perfect Pairings for Lemon Buttercream Frosting

Cakes & Cupcakes

• Vanilla Cake or Vanilla Cupcakes – A soft, buttery base that lets the lemon shine.
• Lemon Cupcakes – Doubles down on citrus while adding a subtle crunch.
• Coconut Cake – The tropical notes pair deliciously with lemon for a summery dessert.
• Blueberry Cupcakes or Cake – Lemon and blueberry are a timeless flavor match.
• Almond Cake – Nutty and rich, a great contrast to the brightness of the frosting.
• Pound Cakes — The sweetness of the cake and the tangy of the frosting are a perfect duo

Cookies

• Shortbread Cookies – Sandwich a swirl of lemon buttercream between two buttery cookies.
• Sugar Cookies – Frost and decorate for a cheerful, citrusy treat.

Fruit-Based Treats

• Strawberry or Raspberry Cake – Tart berries highlight the citrus in the frosting.
• Angel Food Cake with Berries – Light and fluffy, ideal for topping with lemon buttercream and fresh fruit.

Pastries & More

• Macarons – Use it as a filling for lemon, vanilla, or blueberry shells.
• Whoopie Pies – Pipe a generous swirl between two soft cookies.
• Gluten-Free Scones or Muffins – Slather a little on top while warm as a luscious glaze-like topping.

Storage Tips For Leftover Frosting

Room Temperature

• Short-Term Use (1–2 days):
  If your kitchen is cool (below 70°F), you can store the frosting in an airtight container at room temperature for up to 2 days. Be sure to keep it out of direct sunlight or heat.

Refrigerator

• For Up to 1 Week:
  Transfer the frosting to an airtight container and store it in the fridge. Before using, let it sit at room temperature for 30–60 minutes, then re-whip with a mixer for a smooth, fluffy texture.

Freezer

• For Up to 3 Months:
  Lemon buttercream freezes well! Place it in a freezer-safe, airtight container or a zip-top bag with as much air removed as possible. Thaw overnight in the fridge, then bring to room temp and re-whip before using.

Bonus Tips

• If frosting becomes too firm after storage, add a splash of cream and re-whip.
• Store any frosted desserts in the fridge if your environment is warm or humid, especially during summer.

Check out the recipe card below for this easy lemon buttercream frosting recipe!

Easy and Fresh Lemon Buttercream Frosting Recipe

This Lemon Buttercream Frosting is a bright, creamy, and versatile frosting perfect for cakes, cupcakes, cookies, and more. Made with salted butter, powdered sugar, fresh lemon juice, and a splash of vanilla, it strikes the perfect balance between sweet and tangy. A touch of heavy cream gives it a light, fluffy texture that's ideal for spreading or piping. Naturally gluten-free and full of citrus flavor, this frosting is easy to whip up and brings a sunny, refreshing finish to any dessert.

Makes enough to frost a 3 layer 8" or 9" cake, or to frost 20-24 cupcakes.

Print Recipe

Ingredients

• 3 sticks salted butter softened to room temperature (some will say ONLY unsalted butter, but I always use salted and it’s my personal preferance!)
• 7 cups powdered sugar (confectioner's sugar), sifted
• 1/4 cup freshly squeezed lemon juice from about 2 lemons
• 1 –2 tablespoons heavy whipping cream adjust for consistency
• 1 –2 teaspoons vanilla extract
• Optional: zest from 1 lemon for added brightness

Instructions

• In the bowl of a standing mixer fitted with the paddle attachment, beat the softened butter on medium speed for 2–3 minutes until it is light, creamy, and pale in color. This step helps develop a fluffy texture. You could also use an electric mixer / hand mixer and a large bowl.
• Reduce mixer speed to low. Slowly add the sifted powdered sugar, 1 cup at a time, mixing after each addition. Scrape down the sides of the bowl as needed to ensure even mixing. Once all sugar is incorporated, beat on medium speed for 1 minute to fluff it up.
• With the mixer on low, add the lemon juice and vanilla extract. Increase to medium speed and beat for 1–2 minutes until fully incorporated. The frosting should become slightly looser and take on a bright, citrusy aroma.
• Add 1 tablespoon of heavy whipping cream and beat again on medium-high speed for 3-5 minutes. If the frosting seems too thick, add the second tablespoon of cream. If it’s too loose, add a little more sifted powdered sugar. Beat until smooth and airy.
• Optional lemon zest: For a more intense lemon flavor and beautiful speckled look, fold in the zest of one lemon using a spatula.

Servings: 4 cups