Lemon Buttercream Frosting
This bright, sweet Lemon Buttercream Frosting packs some serious citrus punch! It is easy to whip up and perfect for frosting cakes, cupcakes, cookies, and other desserts!
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Frostings
Cuisine: American
Servings: 12 -16 Cupcakes Worth
Calories: 300kcal
- 1 cup salted butter softened slightly to barely room temperature
- 4 cups powdered sugar
- 1 Tablespoon lemon zest
- 2 Tablespoons heavy cream
- 1-2 Tablespoons fresh lemon juice
In a large bowl, beat butter until creamy and smooth, about 2-3 minutes.
Add half of the powdered sugar and mix on medium-low speed for 1 minute.
Add remaining powdered sugar and mix again for 30 seconds.
Add lemon zest, cream, and lemon juice, mixing until combined. Increase speed and beat for 2-3 minutes until light and fluffy. Add ½ cup more powdered sugar if too soft, or another tablespoon of lemon juice or cream if too thick.
Use to frost your favorite cakes, cupcakes, or cookies.
- Make-ahead Instructions: You can refrigerate buttercream frosting for up to 1 week in an airtight container. Or freeze for up to 3 months and thaw completely in the fridge. Let the frosting sit out on the counter for 1-2 hours to soften, then beat again to make it fluffy and easy to spread or pipe before using.
Calories: 300kcal | Carbohydrates: 40g | Protein: 1g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 137mg | Potassium: 9mg | Fiber: 1g | Sugar: 39g | Vitamin A: 510IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg