Calling all lemon dessert lovers! This easy Lemon Buttercream Frosting is impossible to resist. Pipe it onto cupcakes, spread it on a cake–or just eat it with a spoon. It’s that good!
Warmer weather means more lemon recipes! In my book, lemon desserts are a year-round indulgence. Lemon Bars, anyone?
Why this Recipe Works
- Made with real lemon juice and zest.
- Four simple ingredients.
- The perfect balance of tart and sweet.
- A versatile frosting for lemon cake, lemon cupcakes, cookies and all your favorite lemon recipes!
This is the ONLY lemon frosting recipe you’ll ever need! We love the fluffy consistency and zing of citrus in every bite.
Fresh lemon. Using fresh juice and zest is a must for best flavor. You’ll need both the zest and the juice for this lemon buttercream frosting recipe.
Heavy whipping cream. This gives the frosting a rich creamy flavor that’s so much better than regular milk.
Powdered sugar. Sometimes referred to as confectioner’s sugar.
Butter. I always choose unsalted butter for my baking.
The hardest part of making lemon buttercream frosting from scratch is deciding how you’re going to use it!
- Cake. Dress up a simple vanilla cake with a layer of this zesty frosting.
- Cupcakes. It would be phenomenal on Lemon Coconut Cupcakes or Lemonade Cupcakes.
- Cake balls. Bake up a boxed cake mix , whip up some lemon butter ream and make cake balls with a lemon twist!
- Cookies. Brighten up plain sugar cookies with a layer of homemade lemon frosting.
Tips and Tricks
Tips for juicing and zesting lemons.
To get most juice out of your lemon, roll it on the counter a few times to soften the rind. If it’s been refrigerated, I recommend microwaving the lemon for about 10 seconds.
Use a microplane grater or zesting tool to remove the yellow zest from the peel. Cut the lemon in half and squeeze with a juicer (or by hand) to get out the juice.
Be sure to remove any seeds before adding juice to lemon buttercream frosting.
You’ll need about 2 Tablespoons of freshly squeezed lemon juice. One medium sized lemon should yield that much juice easily.
The heavy cream creates a richer, creamier frosting. However, if needed to, you can substitute milk. Add a little at a time to avoid making the lemon buttercream frosting too thin.
Yes, salted butter will work if you don’t have unsalted. For best results, use a high quality butter with high fat content and low water content.
Keep this frosting in an airtight container in the refrigerator until ready to use. Let it sit out at room temperature for 10 – 20 minutes before using to soften it up.
Freezing is a great option for leftover buttercream! Lemon buttercream can be stored in a freezer bag for up to 3 months. Let it thaw overnight in the fridge and soften at room temperature before adding to your cupcakes and cakes.
More Frosting Flavors
- Chocolate Buttercream Frosting
- Vanilla Buttercream Frosting
- Sugar Cookie Frosting
- Cream Cheese Frosting
- Homemade Whipped Cream
The search for the perfect lemon cupcake frosting is over! It doesn’t get any tastier (or easier) than this sweet Lemon Buttercream Frosting recipe .