Lemon Buttercream Frosting

5 from 3 ratings

This 4-ingredient Lemon Buttercream Frosting is silky smooth and bright, ready in under 5 minutes! Fresh lemon juice guarantees the perfect balance of tart and sweet!

Prep Time15

Total Time15

Course: Dessert

Cuisine: American

Servings: people

Author: Chef Lindsey

Ingredients

8 cups confectioners' sugar 2 boxes
1 ½ cups unsalted butter room temperature, 3 sticks
1 teaspoon kosher salt
5 tablespoons fresh lemon juice approximately the juice of 2 large lemons

US Customary - Metric

Instructions

Prepare buttercream:

In a large bowl, sift the powdered sugar. {Optional, but I find it makes things easier!}
In the bowl of a stand mixer fitted with the paddle attachment add softened butter, powdered sugar, and salt. Mix until light and smooth. Start the mixer on low until combined and then gradually increase to medium speed.
Add the lemon juice to the butter mixture and beat with the paddle until homogenous and lightened.
If a lighter, airier buttercream is desired, switch to the whisk attachment. Whisk on high until light and fluffy and white. For a smoother buttercream with fewer bubbles, keep the paddle attachment.

How to use lemon buttercream:

For Piping: Fit a piping bag with your favorite piping tip. Place the bag with a tip in a large glass and fold the edges over the rim of the glass. Fill the bag about 2/3 full. Press the buttercream to the bottom of the bag, get out any air pockets, twist the top and get ready to pipe!
For Spreading: Simply grab a large offset spatula, dollop on some buttercream and start spreading! Add more as needed.

Video

Notes

Yield – About 4 cups buttercream or enough to frost 24 cupcakes or 1, 3-layer cake. This is assuming you beat air into it. If you want to keep it thick and bubble-free, you might need to double the recipe.

Technique – If you want fewer air bubbles, I recommend not switching to the whisk attachment or pressing out some of the air bubbles with a spatula, if you mixed it with an electric mixer.

Storage – Store in an airtight container in the refrigerator for 2 weeks or frozen for 3 months. You can also store lemon buttercream at room temperature for up to 5 days, though most baked goods should only be stored at room temperature for 1-3 days.

Nutrition