I’m trying to build out the frosting section on Sally’s Baking Addiction with some of my basic frosting faves and a few fun ones like creamy strawberry frosting and rainbow chip frosting (holy heck, that one!). My latest success is lemon buttercream frosting. This is a tricky one to master because lemon juice + zest can produce a curdled-looking buttercream, quite the opposite of anyone’s agenda. Have you ever tasted curdled fros… I can’t even finish that question. Gives me the heebie-jeebies.
(Note: I used Wilton 8B for today’s frosting!)
To overcome that curdled situation, you have to make sure you have enough confectioners’ sugar to battle the additional liquid. And, most notably, you want to stick to fresh lemon instead of artificial lemon flavoring. Lemon extract is wonderful and all, but it doesn’t even compare to fresh lemons in both the aroma and flavor categories.
But here’s the common dilemma! Adding extra confectioners’ sugar is an easy solution and all, but you can add *too* much. Overly sweet and artificial frosting follows, which is everything you were hoping against.
We want REAL lemon flavor. And:
- Tangy + creamy, sweet but not overly so.
- Easy to pipe, fresh, and silky.
- NOT curdled.
Tall orders when it comes to lemon buttercream, but I cracked that code. The secret is in the balance of confectioners’ sugar to liquid. With the precise recipe below, you’ll enter lemon frosting nirvana where you have the texture and consistency of vanilla buttercream, with fresh lemon flavor.
Besides adding enough confectioners’ sugar, my secret is the ratio of lemon juice to heavy cream. I used to skip the heavy cream completely and only use lemon juice as the liquid. Hence the curdling situation. Cream ensures a CREAMY and THICK (hey, who woulda thunk?) consistency. I don’t suggest subbing it out!
The pictured cupcakes are my lemon cupcakes. If lemon is your soul sista, this frosting and the lemon cupcakes are a combo you’ve gotta try. But it’s equally as delicious on white chocolate strawberry cupcakes, lemon blueberry cupcakes, and even vanilla cupcakes, as an alternative filling and frosting for a 6 inch citrus cake or lemon cake, or swiped on top of lemon shortbread cookies.
Print
Lemon Buttercream Frosting
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 2.5 cups
- Category: Frosting
- Method: Baking
- Cuisine: American
Description
Lemon buttercream frosting is tangy, sweet, and creamy. It tastes delicious on everything and is so easy to make!
Ingredients
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 4 and 1/2 cups (540g) confectioners’ sugar
- 2 and 1/2 Tablespoons fresh lemon juice
- 2 Tablespoons heavy cream
- 2 teaspoons lemon zest
- pinch salt, to taste
Instructions
- With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy—about 2 minutes. Add confectioners’ sugar, lemon juice, heavy cream, and zest with the mixer running on low. Increase to high speed and beat for 3 full minutes. Taste and add salt as needed. Add up to 1/2 cup more confectioners’ sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick.
- Cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing or refrigerating, thaw in the refrigerator, bring to room temperature then beat the frosting for a few seconds so it’s creamy again. You may need to add a little milk or heavy cream if it’s still too stiff.
Notes
- Special Tools (affiliate links): Citrus Juicer | Zester | Electric Mixer (Handheld or Stand)
- Quantity: This recipe is enough to frost 12-16 cupcakes or one 9×13 quarter sheet cake.
Reader Comments and Reviews
This frosting tasted great. I made it exactly as the recipe calls for. Consistency with perfect didn’t have to adjust the powdered sugar or the cream. Mine came out with a very light pink color and I can’t figure out why!
I am new to baking but I love it, my wife, children and grandkids love the treats I have created, starting with over 12 different cookies over this past Christmas. I have been making a different treat each weekend since. Your recipes have never failed and really make this ole boy look good, :). This weekends challenge is my 1st attempt at a cake, I will attempt to make a Lemon Raspberry 3 layer cake for Easter dessert, what do you think of your lemon buttercream frosting on the filler layers, regular buttercream with coconut sprinkled on top for the top coat??? Just looking for opinion.. I will attempt to build this with all the different elements on your page.. I think my attempts have gone so good only by following your direction very accurately. You have done and continue to do awesome work on your site, the explanations on why ingredients are used makes it so clear.. Thank you
Hi Jeff, that sounds like a fantastic combination! Please do let us know how it goes, and thank you so much for making and trusting our recipes.
Perfect macaron filling! I made raspberry macaron shells and this filling hits the spot!
Used it on my.lemon blueberry cake and OMG! Fantastic.
Why does the lemon buttercream recipe use lemon zest a long with lemon juice, but the lemon cream cheese buttercream only uses lemon juice? Can I add lemon zest to the cream cheese recipe?
Hi. I am using your recipes more and more as my go to for birthday cake. My sisters birthday is coming up and am making your lemon cake. Would this recipe for icing cover a 3 layer 9” cake? Thanks
Hi Carrie, thank you for using our recipes! We’d recommend doubling or 1.5x this recipe for a 3 layer cake, depending on how much frosting you’d like for covering and decorating the cake. Hope this helps!
Oh my goodness! The perfect tangy lemon buttercream. I love that the recipe called to whip it on high for 3 minutes. Really lightened it up beautifully to complement a delicate lemon cake I made. You continue to be my go-to for recipes!
I have a recipe for blueberry lemon cake that uses cream cheese frosting. I wanted something fresher and found your lemon buttercream frosting recipe—it’s perfect!
this recipe was perfect for a easy frosting for cake pops and a wedding cake for school. I didn’t have heavy cream so I used half and half, and it worked perfectly. it is very lemony, which was perfect for the strawberry lemonade cake I made.
Hi Sally, I am trying to make a chocolate layer cake with lemon frosting for in between the layers. Do you think this frosting would pair well with your triple chocolate cake recipe?
Hi Julia, you can certainly use this frosting with our triple chocolate cake. Enjoy!
Love the recipe with lemon but have a question! Can I do the same thing but with key lime juice? I only have the juice rather than zest. Should I omit zest or use regular lemon or lime?
Hi Eddie, you can omit the zest, but the flavor will not be quite as strong. Or you can use regular lime zest with the key lime juice. Enjoy!
I used this for macarons and it was so lemony and delicious! I doubled the lemon zest for a little extra punch, but either way it was perfect!
Is this basically buttercream with lemon juice and lemon zest?
Also can I use a lime?
Yes, you can use limes instead. Enjoy!
Hi Sally, how do you think it would taste to put some vanilla extract in this frosting?
Hi Julie, you could try adding a splash of vanilla extract (or more or less to your liking) in this frosting.
Just made lemon cupcakes and knew to come to you for the lemon frosting. I did not add the cream, just extra lemon juice.
Fantastic frosting. Creamy lemony perfect.
Thank you!
Im looking to frost a lemon coconut cake. Have you tried subbing the milk with canned coconut milk?Curious if it would curdle
Hi Sandy, coconut milk should work just fine as a substitute.
Simple and simply delicious!
I happened onto your site while looking for a lemon buttercream. I made it to crumb coat my o s lemon Doberge cake. It was my favorite part of the whole cake! I can’t wait to try more of your recipes!
Will this recipe work with on top of your Lemon Layer Cake with Lemon Cream Cheese Buttercream as frosting?
definitely!
Yummy and very lemony. I made the lemon cupcakes and used this frosting. Very good.
Does the frosting stay creamy if frozen after it is put on cupcakes?
Hi Kathy, we freeze cupcakes with good results often – let us know if you give it a try!
Can one use half and half instead of whipping cream?
Hi Sandy, half and half should work in a pinch for this recipe.
Could this be made a few days in advance? If yes, how would you recommend storing and anything needed to get it ready to pipe? Thank you very much. Excited to make this for a friends’ birthday.
Hi Anne! Cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed.
Hi! I am looking for an orange flavored frosting. Would it work if I used orange juice and oragne zest instead of the lemon?
Hi Jennifer, we haven’t tested this with orange but I don’t see why it wouldn’t work!
I have made this several times and it is always a hit. So creamy and refreshing with the lemon. Great summertimes icing!
is this enough for two 8 inch cakes stacked?
Hi Jo, this recipe should be enough for a 2 layer 8-inch cake, but feel free to 1.5x or double the recipe if you prefer more frosting on your cakes.
Sally’s Baking Addiction does it again. I needed a lemon frosting recipe that didn’t taste too weak, too fake, or too lemony. This one is great. I’ve written in my ‘keeper’ book. Thanks Sally!
Hi ! Thank you for this recipe ! I have a question :
Will this buttercream stay up during warm /hot weather ? Thank you !
Hi Christin, yes, although it really depends on the temperature, humidity, and time in the sun. For longevity, we recommend keeping the frosting (or decorated cake/cupcakes) out of direct sunlight and the refrigerator before serving.
So these shouldn’t be put in the refrigerator??? I love keeping my cupcakes in the refrigerator!
This was probably the best buttercream I ever had! Lots of lemon flavor but also sweet and creamy!!!! Soooo amazing!!!!
How much would I need for filling and crumb coat of a 9-inch, 2 tier cake please?
Hi Caley, we would 1.5x or 2x the recipe depending on how heavily you want to frost your cake.
I guess I could double the recipe to frost 24 cupcakes???
Yes, absolutely!
Will the cream curdle once mixed with the lemon juice??
Hi Jazmin, we have not had any issues with curdling, but you could bring the heavy cream to room temperature before adding if you wish.