Lemon Buttercream Frosting

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Easy creamy lemon buttercream frosting is so easy to make and pipe! Tastes best on lemon cupcakes! Recipe on sallysbakingaddiction.com

How was your weekend? Kevin’s birthday is this week, so we celebrated on Saturday. It was one of those effortlessly beautiful weekends where you just want to stay outside. Completely the opposite of every other weekend so far this summer where you feel like you’re holed up in a sauna. Practically Z-E-R-O humidity, so we took full advantage and spent most of the time out of the house. But I also did some “nesting” which doesn’t really feel like nesting? Baby laundry, organized baby toiletries, some bath stuff, etc. Does nesting feel like nesting? Was that even nesting…?

I also worked in the kitchen with a new piping tip– the leaf tip. Wilton #352. Trying to work on my piping skills. Now that I have a solid background of basic designs using these 6 tips, my goal is to learn making more intricate frosting designs!

(Note: I used Wilton 8B for today’s frosting!)

Easy creamy lemon buttercream frosting is so easy to make and pipe! Tastes best on lemon cupcakes! Recipe on sallysbakingaddiction.com

But let’s talk frosting. 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 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.

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.

Easy creamy lemon buttercream frosting is so easy to make and pipe! Tastes best on lemon cupcakes! Recipe on sallysbakingaddiction.com

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!

Easy creamy lemon buttercream frosting is so easy to make and pipe! Tastes best on lemon cupcakes! Recipe on sallysbakingaddiction.com

Easy creamy lemon buttercream frosting is so easy to make and pipe! Tastes best on lemon cupcakes! Recipe on sallysbakingaddiction.com

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. And, again, I used Wilton 8B for today’s frosting! Love that one, definitely a fave.

Lemon Buttercream Frosting

Ingredients:

  • 1 cup (2 sticks; 230g) unsalted butter
  • 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

Directions:

  1. With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy - about 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.
  2. Cover tightly and store for up to 1 week in the refrigerator.

Recipe Notes:

This recipe is enough to frost 12-16 cupcakes or one 9x13 quarter sheet cake

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

Easy creamy lemon buttercream frosting is so easy to make and pipe! Tastes best on lemon cupcakes! Recipe on sallysbakingaddiction.com

Easy creamy lemon buttercream frosting is so easy to make and pipe! Tastes best on lemon cupcakes! Recipe on sallysbakingaddiction.com

63 Comments

All Comments

  1. A-ma-zing! This recipe was for a lemon birthday cake. It turned out to be an especially yummy cake. This icing was perfect! It tasted creamy-sweet with a tang of lemon flavor and melted in your mouth. *****

  2. Hi Sally!
    I absolutely love this lemon buttercream recipe on cupcakes!
    But do you think this same buttercream recipe would be good as a macaroon filling? Inquiring minds want to know.

  3. Hello,

    Can I used it to frost a cake? If so, can I do a crumb coat the night before and then frost it the next day? Just wondering if the crumb coat will set hard enought to frost it and not melt away.

  4. Hi Sally,

    I made this frosting today and OMG it’s delicious!
    Thank you for sharing the recipe.
    Just a question though if the frosting can be coloured if I want to pipe coloured flowers using the frosting?
    Thank you

    Suzi

Reviews

  1. A-ma-zing! This recipe was for a lemon birthday cake. It turned out to be an especially yummy cake. This icing was perfect! It tasted creamy-sweet with a tang of lemon flavor and melted in your mouth. *****

Questions

  1. Hi Sally!
    I absolutely love this lemon buttercream recipe on cupcakes!
    But do you think this same buttercream recipe would be good as a macaroon filling? Inquiring minds want to know.

  2. Hello,

    Can I used it to frost a cake? If so, can I do a crumb coat the night before and then frost it the next day? Just wondering if the crumb coat will set hard enought to frost it and not melt away.

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