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swirl of lemon buttercream on wooden spatula
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5 from 12 votes

Lemon Buttercream Frosting

This simple lemon buttercream frosting recipe is silky and light, and bursting with fresh lemon flavors!
Prep Time15 mins
Total Time15 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.


  1. 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