The Best Lemon Buttercream Recipe
Introduction
This lemon buttercream is a bright and creamy frosting that perfectly balances tangy citrus with rich, smooth butter. Ideal for cakes, cupcakes, macarons, or pastries, it adds a refreshing lemony twist to your desserts.
Ingredients
- 2 cups unsalted butter, softened
- 3 cups confectioner’s sugar
- 1 tsp lemon extract
- 2 tsp citric acid
- Lemon zest from 1 to 2 lemons
- Yellow food coloring
Instructions
- Step 1: Soften the unsalted butter at room temperature until slightly soft to the touch, but not melted or runny. Place the butter into a mixer bowl and whisk on high speed for 6 to 9 minutes until it becomes very fluffy, creamy, and pale in color. Scrape down the sides of the bowl frequently to whip all the butter evenly.
- Step 2: Add the confectioner’s sugar to the whipped butter and whisk first on low speed until the sugar is incorporated. Then increase to high speed and whisk for 3 to 4 minutes until the frosting is fluffy.
- Step 3: Add the lemon extract, citric acid, lemon zest, and yellow food coloring to the buttercream. Whisk for about 30 seconds, scrape down the sides of the bowl, then whisk another 30 seconds until the color and flavors are fully blended.
Tips & Variations
- For a stronger lemon flavor, increase the lemon zest or add a little fresh lemon juice, but be cautious as juice can thin the frosting.
- Citric acid provides a sharp tang without extra liquid—avoid substituting it directly with lemon juice if you want to maintain frosting consistency.
- Experiment with lime or orange zest and extracts for a citrus variation.
- Use an electric mixer for best results and fluffiest texture.
Storage
Store the buttercream in an airtight container in the refrigerator for up to one week. Before using, allow it to come to room temperature and re-whip for a smooth, spreadable consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I substitute lemon juice for citric acid?
Lemon juice can be used, but it adds moisture which may thin the buttercream. Citric acid is preferred for a tangy flavor without affecting the texture.
How much frosting does this recipe make?
This recipe yields enough frosting for a three-layer 8-inch cake, a two-layer 9-inch cake, or approximately 24 cupcakes.
PrintThe Best Lemon Buttercream Recipe
This vibrant and creamy Lemon Buttercream recipe is the perfect frosting for cakes, cupcakes, macarons, and pastries. Made with a whipped blend of softened unsalted butter, confectioner’s sugar, lemon extract, citric acid, and fresh lemon zest, this buttercream delivers a burst of tangy lemon flavor complemented by a beautiful pale yellow hue. Easy to prepare with a mixer, it creates a fluffy, smooth texture that holds up well for decorating and filling. Ideal for adding a refreshing citrus twist to your desserts, this buttercream can be refrigerated for up to one week when properly covered.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Enough frosting for a three-layer 8-inch cake, two-layer 9-inch cake, or 24 cupcakes
- Category: Dessert
- Method: Blending
- Cuisine: American
Ingredients
Buttercream
- 2 cups unsalted butter, softened
- 3 cups confectioner’s sugar
- 1 tsp lemon extract
- 2 tsp citric acid
- Lemon zest from 1 to 2 lemons
- Yellow food coloring (as needed)
Instructions
- Soften the butter: Allow the unsalted butter to reach room temperature until it is slightly soft to the touch, ensuring it is not melted, runny, or overly soft.
- Whip the butter: Place the softened butter into a mixing bowl and whisk on high speed for 6 to 9 minutes until the butter becomes very fluffy, creamy, and pale in color. Regularly scrape down the sides of the bowl to incorporate all butter thoroughly.
- Add sugar and combine: Add the confectioner’s sugar to the whipped butter. Begin whisking on low speed until the sugar is incorporated, then increase to high speed for 3 to 4 minutes until the frosting is light and fluffy.
- Incorporate flavorings and color: Add lemon extract, citric acid, lemon zest, and yellow food coloring to the buttercream. Whisk for about 30 seconds, scrape down the sides of the bowl, and continue whisking for another 30 seconds until the color and flavor are evenly integrated.
- Use or store: Use this buttercream to frost a three-layer, 8-inch cake, a two-layer, 9-inch cake, or 24 cupcakes. It also works beautifully for filling macarons or pastries. Store covered in the refrigerator for up to one week.
Notes
- Do not use melted or overly soft butter as it will affect the texture of the buttercream.
- If you do not have citric acid, lemon zest is preferred over fresh lemon juice to retain the flavor and consistency.
- This recipe can be colored with gel or liquid yellow food coloring as desired for visual appeal.
- Whisking times are important to achieve the ideal fluffy and creamy texture.
- Buttercream can be refrigerated for up to 1 week if covered tightly.
Keywords: lemon buttercream, lemon frosting, buttercream recipe, citrus frosting, cake frosting, cupcake frosting
