I’m trying to build out the frosting section on Sally’s Baking Addiction with some of my basic frosting faves and a few fun ones like creamy strawberry frosting and rainbow chip frosting (holy heck, that one!). My latest success is lemon buttercream frosting. This is a tricky one to master because lemon juice + zest can produce a curdled-looking buttercream, quite the opposite of anyone’s agenda. Have you ever tasted curdled fros… I can’t even finish that question. Gives me the heebie-jeebies.
(Note: I used Wilton 8B for today’s frosting!)
To overcome that curdled situation, you have to make sure you have enough confectioners’ sugar to battle the additional liquid. And, most notably, you want to stick to fresh lemon instead of artificial lemon flavoring. Lemon extract is wonderful and all, but it doesn’t even compare to fresh lemons in both the aroma and flavor categories.
But here’s the common dilemma! Adding extra confectioners’ sugar is an easy solution and all, but you can add *too* much. Overly sweet and artificial frosting follows, which is everything you were hoping against.
We want REAL lemon flavor. And:
- Tangy + creamy, sweet but not overly so.
- Easy to pipe, fresh, and silky.
- NOT curdled.
Tall orders when it comes to lemon buttercream, but I cracked that code. The secret is in the balance of confectioners’ sugar to liquid. With the precise recipe below, you’ll enter lemon frosting nirvana where you have the texture and consistency of vanilla buttercream, with fresh lemon flavor.
Besides adding enough confectioners’ sugar, my secret is the ratio of lemon juice to heavy cream. I used to skip the heavy cream completely and only use lemon juice as the liquid. Hence the curdling situation. Cream ensures a CREAMY and THICK (hey, who woulda thunk?) consistency. I don’t suggest subbing it out!
The pictured cupcakes are my lemon cupcakes. If lemon is your soul sista, this frosting and the lemon cupcakes are a combo you’ve gotta try. But it’s equally as delicious on white chocolate strawberry cupcakes, lemon blueberry cupcakes, and even vanilla cupcakes, as an alternative filling and frosting for a 6 inch citrus cake or lemon cake, or swiped on top of lemon shortbread cookies.
Print
Lemon Buttercream Frosting
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 2.5 cups
- Category: Frosting
- Method: Baking
- Cuisine: American
Description
Lemon buttercream frosting is tangy, sweet, and creamy. It tastes delicious on everything and is so easy to make!
Ingredients
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 4 and 1/2 cups (540g) confectioners’ sugar
- 2 and 1/2 Tablespoons fresh lemon juice
- 2 Tablespoons heavy cream
- 2 teaspoons lemon zest
- pinch salt, to taste
Instructions
- With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamyโabout 2 minutes. Add confectioners’ sugar, lemon juice, heavy cream, and zest with the mixer running on low. Increase to high speed and beat for 3 full minutes. Taste and add salt as needed. Add up to 1/2 cup more confectioners’ sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick.
- Cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing or refrigerating, thaw in the refrigerator, bring to room temperature then beat the frosting for a few seconds so itโs creamy again. You may need to add a little milk or heavy cream if itโs still too stiff.
Notes
- Special Tools (affiliate links): Citrus Juicer | Zester | Electric Mixer (Handheld or Stand)
- Quantity: This recipe is enough to frost 12-16 cupcakes or one 9×13 quarter sheet cake.
Reader Comments and Reviews
How much of this frosting will I need for one 6-inch cake, one 8-inch cake, and one 10-inch cake? Thank you!
Hi Suzy! That will depend on how many layers your cakes are. This recipe yields 2.5 cups of frosting.
Oh yes! We are making your 3-layered lemon blueberry cake as a wedding cake with three tiers: 6, 8, 10 inch tiers (3 layers each).
Can I put this frosting on sugar cookies ?
Absolutely!
Hello Sally!
Made a number of your recipes and they are all absolutely delish!
For this lemon buttercream frosting, does it need to be refrigerated until served? I thought since it has cream that it should be, but I think I read somewhere else that they can be left on counter if cook dry place. Iโm serving 70 for a wedding, and space may be an issue.
Thanks for your great baking tips and information!
K. From Ontario Canada
Hi Kim! After decorating anything with buttercream or cream cheese frosting, itโs fine for 1 day at room temperature. After that, we would refrigerate it. But, use your best judgment and whatever you are comfortable with- weโve never had any problems leaving frosted desserts at room temperature for a day.
Made your lemon butter cream frosting and it was fabulous, I added 3 tablespoons of lemon and the rind of a full one, just the right kick of lemon comming through, Thank you.
Absolutely to die for! The best lemon frosting that I have ever tasted!!
If Iโm using this for a 3 layered cake with 8 inch pans, would you double it? I canโt quite decide what the right amount would be.
Hi Carissa! Weโd recommend doubling or 1.5x this recipe for a 3 layer cake, depending on how much frosting youโd like for covering and decorating the cake. Hope this helps!
Can I use half n half instead of heavy cream?
Yes!
Very tasty.
I cut up lemon candy and placed on top of lemon cupcakes.
Iโm a very timid dessert maker; cakes, pies, cookies; they scare me silly; although Iโm a very good cook and I will try anything. Your recipes fascinate me, and as I read them I thinkโI can do that โ ! Iโm still just reading, but soon I will take the plunge. I love your recipes and all of the comments. Thank you Sally
Can you tell me if this frosting is white or pale yellow?
I am using it for a wedding cake.
Hi Deborah, it is a very, very pale yellow from the lemon zest and juice.
Excellent frosting! The instructions were clear and easy to follow. I halved the recipe and it frosted a 9×13 pan of lemon bars perfectly. I only wish I had made the full recipe to have leftover frosting. So yummy!
I made it and it was heavenly delicious n creamy โฆpiped it on mini cupcakes โฆboth my family and the guests ate the whole thing with satisfactionโฆThank you very much for the recipe โฆlove your recipes and I preordered your book