Lemon Buttercream Frosting
This simple lemon buttercream frosting recipe is silky and light, and bursting with fresh lemon flavors!
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Dessert
Cuisine: American
Keyword: how to make buttercream, lemon frosting, lemon icing
Servings: 24 servings
Calories: 186kcal
- 1 1/2 cups salted butter softened to room temperature
- 4 cups powdered sugar sifted and divided
- 2 tsp lemon zest
- 3 Tbsp lemon juice fresh is best
- 3-4 Tbsp heavy whipping cream
In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), add butter and 2 cups of the sifted powdered sugar. Beat on low at first, then increase speed to about medium. It will be crumbly at this point.
Add lemon zest and lemon juice and continue mixing for 1 minute.
Add remaining powdered sugar, a little at a time, mixing on a lower speed to prevent the sugar from flying out the mixer.
Once all sugar is beaten in, keep the mixer on low speed, and slowly pour in the heavy whipping cream, about a Tbsp at a time, until frosting is creamy, light and fluffy. Adjust the amount of cream to change the consistency of the frosting (less cream = stiffer frosting and vice versa).
Use immediately, or add to an airtight container and refrigerate for up to 1-2 weeks or freeze for up to 3 months.
- This frosting recipe is enough to frost 24 cupcakes, or 12 cupcakes that are piled HIGH with frosting. It will also be enough for a 2 layer 9" round cake.
Calories: 186kcal | Carbohydrates: 20g | Protein: 1g | Fat: 12g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 102mg | Potassium: 7mg | Fiber: 1g | Sugar: 20g | Vitamin A: 382IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg