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Lemon Butter Frosting

Lemon Buttercream Frosting

This light and fluffy frosting is a perfect choice for adding a bright pop of fresh lemon flavors to cakes and cupcakes.
3 from 3 votes
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Course: Frosting
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 48
Calories: 112kcal
Author: Brenda Maher

Ingredients

  • 1/2 cup freshly squeezed lemon juice usually from 2 large lemons
  • 2 heaping tsp lemon zest
  • 2 cups slightly softened butter
  • 10 cups powdered sugar

Instructions

  • In a mixer, blend the butter, lemon juice, and zest until thoroughly combined.
  • Pour in all the powdered sugar and mix on the lowest setting for 30 seconds to incorporate. Scrape the sides of the bowl.
  • Increase the speed to medium-high and beat for another 30-45 seconds until the frosting is light and fluffy.
  • Taste the frosting and adjust with more lemon zest if needed. If the frosting is too thin, refrigerate for an hour or more for a firmer texture.

Notes

  • Yields: The frosting is enough for two 9" x 13" sheet cakes, two two-layer 8" cakes, or 48 cupcakes with a knife spread (30-36 with pastry bag swirls).
  • Coloring: For a brighter yellow color, add a tiny drop of food coloring.
  • Bubbles: After mixing, beat on low speed or stir by hand to push out excess air bubbles for a smoother frosting.
  • Immediate Use: Apply the frosting directly onto your cakes, cupcakes, or other baked goods.
  • Storage: Store in an airtight container in the refrigerator for up to 1-2 weeks. For longer storage, freeze the frosting in an airtight container for up to 3 months. Thaw in the refrigerator overnight before use.

Nutrition

Calories: 112kcal | Carbohydrates: 21.2g | Protein: 0.1g | Fat: 3.4g | Saturated Fat: 2.2g | Cholesterol: 9mg | Sodium: 25mg | Potassium: 8mg | Fiber: 0.1g | Sugar: 20.5g | Calcium: 2mg
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