Lemon Buttercream Frosting
This simple lemon buttercream frosting recipe is silky and light, and bursting with fresh lemon flavors!
Servings: 24 servings
Calories: 186kcal
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
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