Lemon Buttercream Recipe

Introduction

This lemon buttercream is a bright and creamy frosting perfect for cakes and cupcakes. With fresh lemon juice and a hint of yellow color, it adds a cheerful citrus flavor that’s both refreshing and rich.

Ingredients

• 1 Cup (226g) unsalted butter, room temperature
• 3 1/2 Cups (420g) powdered sugar
• 2 Tbsp (30ml) fresh lemon juice (about 1/2 of a large lemon)
• 2 tsp (10ml) whole milk, room temperature
• Pinch of salt, or to taste
• 1-2 drops yellow food color gel (optional)

Instructions

1. Step 1: In a stand mixer fitted with the paddle attachment, whip the butter on high speed until creamy and light in color, about 5 minutes.
2. Step 2: Add the powdered sugar in two additions, mixing thoroughly for a minute and scraping down the bowl and paddle after each addition.
3. Step 3: Add the lemon juice, whole milk, and salt, then mix on low until the buttercream is well incorporated and smooth, about 1-2 minutes. Stir in yellow food color gel if using.

Tips & Variations

• Use room temperature butter and milk for a smooth and creamy texture without lumps.
• Add more lemon juice for a tangier flavor or adjust powdered sugar to control sweetness and consistency.
• For a dairy-free version, substitute the butter with a plant-based spread and use almond or soy milk instead of whole milk.

Storage

Store lemon buttercream in an airtight container in the refrigerator for up to one week. Before using, let it come to room temperature and rewhip briefly to restore its smooth texture. It can also be frozen for up to three months; thaw overnight in the refrigerator before bringing to room temperature and whipping again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is best for bright flavor, but bottled lemon juice can be used in a pinch. Be sure to adjust the amount to taste as bottled juice can be more concentrated or less fresh.

Why is my buttercream too runny?

This usually happens if the butter or milk is too warm or too much liquid is added. Chill the frosting briefly and then rewhip to firm it up, or add more powdered sugar to thicken.

Lemon Buttercream Recipe

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4.8 from 66 reviews

This Lemon Buttercream is a smooth, creamy frosting infused with fresh lemon juice, perfect for adding a bright, tangy flavor to cakes and cupcakes. Made from simple ingredients like unsalted butter, powdered sugar, and a touch of lemon juice, it’s easy to whip up and customizable with optional yellow food coloring for a sunny appearance.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: Enough to frost a 9-inch two-layer cake or approximately 24 cupcakes
• Category: Frosting
• Method: Blending
• Cuisine: American

Ingredients

Scale 1x2x3x

Buttercream Base

• 1 cup (226g) unsalted butter, room temperature
• 3 1/2 cups (420g) powdered sugar
• 2 tsp (10ml) whole milk, room temperature
• Pinch of salt, or to taste

Flavoring

• 2 tbsp (30ml) fresh lemon juice (about 1/2 of a large lemon)
• 1–2 drops yellow food color gel (optional)

Instructions

1. Whip Butter: In a stand mixer fitted with the paddle attachment, whip the room temperature unsalted butter on high speed for about 5 minutes until it becomes creamy and light in color. This step aerates the butter to create a smooth base.
2. Add Powdered Sugar: Gradually add the powdered sugar in two portions, mixing thoroughly for about a minute after each addition. Be sure to scrape down the sides of the bowl and paddle to ensure even mixing and a consistent texture.
3. Incorporate Lemon Juice and Milk: Pour in the fresh lemon juice, whole milk, and a pinch of salt. Mix on low speed for 1-2 minutes until the buttercream is smooth and well combined. If desired, blend in 1-2 drops of yellow food color gel to give the frosting a vibrant lemon hue.

Notes

• Use room temperature butter for the best whipping results and smooth texture.
• Adjust the amount of lemon juice to taste if you prefer a more or less tangy buttercream.
• If the buttercream is too thick, add a small amount of milk to reach desired consistency.
• The optional yellow food coloring helps achieve a classic lemon buttercream color but can be omitted if coloring is not desired.
• Buttercream can be stored in an airtight container in the refrigerator for up to 1 week; bring back to room temperature and whip before using.

Keywords: Lemon Buttercream, Lemon Frosting, Buttercream Frosting, Cake Frosting, Lemon Dessert, Easy Buttercream, Frosting Recipe