Classic Lemon Buttercream
Bright, creamy, and tangy, this classic lemon buttercream frosting adds a refreshing twist to your favorite cakes and cupcakes. Made with real lemon juice and zest, quality butter, and powdered sugar, it delivers a smooth, fluffy texture with just the right balance of sweetness and citrus zing.
Equipment
- Electric mixer (stand or hand-held)
- Mixing bowl
- Fine grater or microplane (for zest)
- Rubber spatula
- Measuring Cups and Spoons
- Piping bags and tips (optional)
Ingredients
- 1 cup (227 g) unsalted butter, softened to room temperature
- 4 cups (480 g) powdered sugar, sifted
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest (finely grated)
- 2-3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract (optional)
- Pinch of salt
Instructions
- Using an electric mixer, beat the softened butter on medium speed until creamy and pale, about 3–5 minutes.
- Gradually add powdered sugar, one cup at a time, beating on low until incorporated. Scrape down the bowl as needed.
- Add lemon juice, lemon zest, vanilla extract, and salt; mix on low speed to combine.
- Increase mixer speed to medium-high and beat for 3 minutes until fluffy and smooth.
- Adjust consistency: if too thick, add cream or milk one tablespoon at a time; if too thin, add more powdered sugar gradually.
- Use immediately or store as directed.
Notes
- Use fresh lemon juice and zest for the best flavor; bottled juice is less vibrant.
- For a more intense lemon flavor, increase zest slightly but avoid overdoing it to prevent bitterness.
- If frosting curdles, continue beating or let it warm to room temperature and re-whip.
- Refrigerate leftovers in an airtight container up to 1 week; bring to room temperature and re-whip before use.
- For vegan versions, substitute butter with vegan margarine and milk with plant-based alternatives.