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.
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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