A luscious Lemon Buttercream Frosting that is made with just a few ingredients. It’s full of bright lemony flavor and is perfect for topping cakes, cupcakes, and more!
Prep Time 20 minutesminutes
Total Time 20 minutesminutes
Servings 14
Ingredients
1cup(227g)unsalted butter, softened to room temperature
⅛teaspoonsalt
3 ½cups(420g)confectioners’ sugar
1tablespoonlemon zest, about 1 lemon
3tablespoonsfresh lemon juice, about 2 lemons
1tablespoonheavy whipping cream
Instructions
In a stand mixer fitted with a paddle attachment or with an electric hand mixer, beat the butter on medium-high speed until smooth.
Add the salt and continue to beat until incorporated. Add 1 cup of the confectioner's sugar, and beat on medium-low speed until most of the sugar is moistened.
Beat in the lemon zest. Gradually add in the remaining sugar, one cup at a time. Beat on medium-low speed until the sugar is moistened.
Add the lemon juice and heavy whipping cream. Turn the speed up to medium-high and beat until light and fluffy. Scrape down the sides of the bowl as needed.
Use to frost cakes and cupcakes.
Notes
This recipe makes about 3 cups which is enough to frost 12-14 cupcakes or a 9×13-inch cake. For a two-layer 8- or 9-inch cake, increase the recipe by half. For a three-layer cake, I recommend doubling the recipe.
Make ahead tip:
The frosting can be made a day ahead. Store it in an airtight container in the refrigerator. Bring to room temperature and mix well before using.
The frosting can also be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight then bring to room temperature and mix well before using.