One of the standout recipes on My Baking Addiction is my signature homemade buttercream frosting. The reasons for its popularity are clear: it’s undeniably delicious, boasts a silky texture, and is incredibly easy to whip up.

This classic buttercream recipe serves as a versatile base for numerous variations such as strawberry frosting, brown butter frosting, and rich chocolate buttercream.

As we approach the vibrant season of spring, I felt it was the perfect opportunity to introduce a bright, citrusy twist. This lemon buttercream frosting embodies the spirit of spring and will beautifully adorn any cake at your Easter gatherings.

Why This is the Best Lemon Buttercream Frosting

If you have a penchant for lemon, this lemon buttercream recipe will undoubtedly become a favorite. It maintains all the creamy, airy traits typical of a classic buttercream, enriched with the zesty freshness of lemon zest and fresh lemon juice.

For those who find standard American buttercream excessively sweet, this lemon-infused version offers a delightful balance. The tartness of the lemon offsets the sweetness, creating a frosting that is neither cloying nor overly sharp.

This lemon buttercream is incredibly versatile. It’s an ideal choice for either topping cupcakes and cakes or as a luscious filling in cookie sandwiches. Trust me, after one taste, you’ll find yourself returning to this recipe time and time again.

How to Make My Lemon Buttercream

If you’ve never dabbled in homemade frosting, prepare to be amazed by how uncomplicated it is. This lemon buttercream is a quantum leap from the canned varieties available at the store!

Ingredients You’ll Need

• 1 ½ cups softened unsalted butter
• 24 ounces confectioner’s sugar, sifted
• A pinch of fine grain salt
• 2 tablespoons fresh lemon juice
• Zest of 1 lemon
• 1-3 tablespoons cold milk

To achieve the most decadent and fluffy buttercream, starting with room-temperature butter is essential. If you forget to let your butter sit out, don’t worry! Check my tips on how to quickly soften butter.

Powdered sugar is another vital ingredient in frostings like buttercream. If you’re out of powdered sugar, worry not! You can create a simple homemade powdered sugar substitute in a snap.

It’s critical to rely on freshly squeezed lemon juice for this recipe, as it significantly enhances the flavor compared to bottled varieties. You will typically need one large lemon for both the zest and juice required.

Step-by-Step Instructions for Making Lemon Frosting

Using a stand mixer, start by beating the softened butter at medium-high speed for approximately 6-7 minutes. This process is key to creating that delightful fluffy texture.

After the butter is adequately beaten, reduce the mixer speed to low and gradually add the pinch of salt and sifted powdered sugar.

Once the sugar is fully integrated, add the lemon juice, zest, and milk gradually until well-mixed.

Next, increase the mixer speed back to medium-high and let it mix for an additional 6-7 minutes. This helps achieve that light, fluffy frosting we all adore.

If your lemon buttercream turns out too thick, add milk gradually, one splash at a time, until you attain the desired consistency.

Creative Ways to Use This Frosting

The most common application for lemon buttercream is, of course, to adorn cakes and cupcakes. For an extra burst of lemon flavor, consider pairing it with lemon cake or lemon cupcakes.

However, don’t hesitate to mix and match! This lemon frosting pairs wonderfully with vanilla cupcakes, strawberry cupcakes, or even a delightful coconut cake.

You can also use this buttercream as a filling for cupcakes, adding another layer of flavor. If you’ve never filled cupcakes before, check out my guide on how to fill cupcakes properly.

This creamy frosting shouldn’t be restricted to cakes alone! Use it generously on sugar cookie bars or sour cream cookies.

Feeling adventurous? Utilize it as a filling for cookie sandwiches! It tastes heavenly with lemon poppy seed cookies or vanilla bean lemon sugar cookies.

Make-Ahead and Storage Tips

If you want to get a jump on your baking, this lemon buttercream frosting can be prepared a few days in advance and stored until you’re ready to decorate your cakes and cupcakes.

Simply cover and refrigerate the frosting in an airtight container for up to three days. When you’re ready to use it, let it come to room temperature and beat it for about 5 minutes until smooth. You may want to add a splash of cream or milk to refine its texture.

Freezing Lemon Frosting

If you have surplus lemon frosting, it can also be frozen for longer storage. Transfer the frosting into a freezer-safe, airtight container. For added protection, press a layer of plastic wrap directly onto the surface of the buttercream. It can be frozen for up to one month.

To use frozen frosting, let it thaw overnight in the refrigerator. Prior to using, allow it to reach room temperature, then beat it again for about 5 minutes or until it’s smooth. If necessary, add a bit of milk or cream to restore the consistency.

Frequently Asked Questions

I like to use shortening in my frosting. Is that an option?

If you prefer using shortening in your buttercream, you can easily substitute ½ cup of the butter with ½ cup shortening.

Does this frosting harden or crust up?

This lemon buttercream will crust once piped or spread onto cakes, cupcakes, or cookies. If you wish to add decorations such as sprinkles, do so immediately after frosting before it develops a crust.

Even if it firms up, it won’t completely harden, so handle your decorated treats with care to avoid damaging your beautiful designs.

How does this frosting hold up to heat?

Lemon buttercream frosting maintains its integrity well at room temperature but may droop or melt when exposed to higher temperatures. If you’re taking cakes or cupcakes outdoors, particularly in warm weather, I recommend keeping them chilled until serving.

Is this recipe thick enough to cover the sides of a cake without being transparent?

Absolutely! This buttercream is designed to provide a thick, opaque layer on cakes and is perfect for piping designs. You can adjust its thickness by adding more or less milk to meet your specific needs.

I only have salted butter; will that work?

If you’re using salted butter, just skip the added salt from the recipe to maintain the right flavor balance.

I want a bright yellow lemon frosting. What should I do?

This frosting possesses a naturally yellow hue from the lemon zest, but it may not be bright yellow on its own. For a vibrant look, consider adding a drop or two of yellow food coloring along with the milk, starting with one drop and adjusting as necessary.

How much frosting does this recipe yield?

This recipe produces sufficient lemon buttercream to frost 24 cupcakes, a single 8-inch or 9-inch layer cake, or a full sheet cake.