Lemon Buttercream Frosting

Lemon Buttercream Frosting is a bright, zesty twist on classic buttercream that’s smooth, creamy, and bursting with fresh lemon flavor. It’s the perfect topping for cakes, cupcakes, cookies, or even as a filling between layers. With just the right balance of sweet and tangy, this frosting adds a refreshing finish that I keep coming back to—especially when I want something light and vibrant.

Why You’ll Love This Recipe

I love how this frosting is rich yet refreshing. The lemon juice and zest cut through the sweetness of the powdered sugar and butter, giving it a clean citrus flavor that’s not overpowering. It pipes beautifully, spreads smoothly, and holds up well at room temperature. Whether I’m frosting a vanilla cake, lemon loaf, or even blueberry cupcakes, this frosting always lifts the flavor to the next level.

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 (optional, for adjusting consistency)

• Pinch of salt

directions

1. I beat the softened butter in a large mixing bowl until light and fluffy—about 2–3 minutes.

2. I gradually add the powdered sugar, 1 cup at a time, beating well between each addition.

3. I pour in the fresh lemon juice and add the zest, continuing to beat the mixture until fully incorporated and creamy.

4. If the frosting is too thick, I add a splash of heavy cream or milk until I reach the desired texture.

5. I finish with a pinch of salt to balance the sweetness.

6. I use the frosting immediately or store it covered at room temperature for a few hours, or in the fridge if I’m making it ahead.

Servings and timing

This recipe makes enough to frost about 12 cupcakes, one 9×13-inch cake, or the top and sides of a two-layer 8-inch cake. It takes just 10–15 minutes to prepare from start to finish, and no special equipment is required beyond a hand or stand mixer.

Variations

Sometimes I add a touch of vanilla extract for extra depth or swap in Meyer lemons for a sweeter, floral citrus flavor. I’ve also folded in a spoonful of lemon curd for a richer, silkier twist. For a firmer frosting (ideal for piping detailed decorations), I use less lemon juice and chill the frosting slightly before using.

storage/reheating

I store leftover frosting in an airtight container in the fridge for up to 5 days. Before using, I bring it back to room temperature and re-whip it for a few seconds to restore its fluffiness. I don’t recommend freezing this frosting, as the texture can change once thawed.

FAQs

Can I use bottled lemon juice?

Fresh lemon juice is best for flavor, but in a pinch, bottled juice works. I usually add extra zest to boost the freshness when using bottled juice.

Will this frosting hold up in warm weather?

It holds well at room temperature for several hours, but I avoid direct heat or sun. In warmer weather, I keep the cake or cupcakes chilled until just before serving.

Is this frosting good for piping?

Yes, it’s great for piping basic swirls and borders. I just make sure the consistency is slightly firm—adding less liquid helps it hold its shape better.

Can I make this dairy-free?

Yes, I’ve made it with plant-based butter and a dairy-free milk substitute. The texture is slightly softer, but it still tastes delicious and spreads easily.

What desserts pair best with lemon buttercream?

I love using it on vanilla cakes, lemon cupcakes, raspberry-filled desserts, and even cookies. It also complements berry or coconut flavors really well.

Conclusion

Lemon Buttercream Frosting is a bright, creamy, and easy-to-make topping that brings a fresh burst of citrus to any dessert. It’s versatile, smooth, and pipes like a dream, making it my go-to when I want something a little lighter than traditional buttercream. Whether I’m frosting a birthday cake or dressing up a batch of cupcakes, this lemony frosting never fails to impress.