Lemon Buttercream Frosting is a bright, tangy, and creamy topping that brings any cake, cupcake, or cookie to life. Made with real lemon juice and zest, it’s perfectly sweet with just enough zing to cut through the richness—ideal for spring bakes, summer treats, or whenever I want to add a citrusy twist to my desserts.

Why You’ll Love This Recipe

I love how this frosting adds a fresh and vibrant flavor without being overwhelming. The lemon balances the sweetness, and the texture is smooth and spreadable—perfect for piping or swiping across layers of cake. It takes just a few ingredients and minutes to whip up, and I can easily adjust the intensity depending on how lemony I want it. Whether I’m making cupcakes, cookies, or a layer cake, this frosting always delivers a burst of sunshine.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter, softened
Powdered sugar (confectioners’ sugar)
Fresh lemon juice
Lemon zest
Heavy cream or milk (to adjust consistency)
Salt (a pinch, to balance the sweetness)
Optional: lemon extract (for extra citrus punch)

directions

I start by beating the softened butter in a large bowl until it’s light and creamy—usually 2–3 minutes with a hand or stand mixer.
I gradually add the powdered sugar, one cup at a time, mixing on low speed to avoid a sugar cloud, then increasing to medium-high until fully combined.
I mix in the fresh lemon juice and zest, tasting as I go to get the balance just right. If I want a more intense flavor, I add a drop of lemon extract.
I add a tablespoon of heavy cream or milk to reach my desired consistency—smooth and fluffy, but thick enough to hold its shape.
I continue beating for another 1–2 minutes until the frosting is airy and silky.

Servings and timing

This recipe makes enough to frost about 18–24 cupcakes or one 2-layer 8-inch cake. It takes about 10–15 minutes to prepare from start to finish, and I can double or halve it easily depending on the batch size I need.

Variations

Sometimes I add a bit of vanilla extract for a softer lemon-vanilla flavor. When I want a naturally tinted frosting, I use a drop of turmeric for a pale yellow hue. For a cream cheese version, I swap half the butter for cream cheese—tangy and rich. I’ve also folded in a spoonful of lemon curd for extra citrus punch.

storage/reheating

I store leftover frosting in an airtight container in the fridge for up to 1 week. Before using, I let it come to room temperature and re-whip it to restore the texture. It can also be frozen for up to 2 months—I thaw it in the fridge overnight, then bring it to room temperature before using.

FAQs

Can I make this frosting ahead of time?

Yes, I often make it a day or two in advance. I store it in the fridge and re-whip before frosting to bring back its creamy texture.

Why is my frosting too runny?

It could be too much lemon juice or overly soft butter. I fix it by adding more powdered sugar, a little at a time, until it firms up.

Can I pipe this frosting?

Absolutely. It’s great for piping swirls and borders if I whip it to a thick, fluffy consistency. I just make sure it’s not too soft or warm.

How lemony is this frosting?

It’s lightly tangy with a bright lemon flavor. I adjust the intensity with more zest or a small amount of lemon extract if I want it extra bold.

Can I use bottled lemon juice?

Fresh juice makes a big difference in flavor, but I’ve used bottled in a pinch. I usually compensate with extra zest to bring back that fresh citrus taste.

Conclusion

Lemon Buttercream Frosting is my go-to when I want something bright, tangy, and beautifully balanced. It pairs perfectly with everything from vanilla and strawberry cakes to blueberry muffins and sugar cookies. Whether I’m piping pretty swirls or spreading it in rustic layers, this frosting adds a fresh twist that always makes my baked goods shine.