There’s something incredibly satisfying about a lemon dessert, and when you add lemon buttercream frosting to the mix, it’s game over. This creamy, citrusy topper adds just the right punch to cupcakes, layer cakes, sugar cookies, and even as a fruit dip.

Its refreshing zing is the perfect balance to sweet treats, and once you learn how easy it is to make at home, you’ll never go back to store-bought frosting again.

Whether you’re baking for a party or just whipping up something for yourself, this lemon buttercream frosting turns any dessert into something special. Keep reading to learn how to get the texture, consistency, and brightness just right.

Nutritional Breakdown Per Serving

Nutrient	Amount
Calories	160
Total Fat	10g
Saturated Fat	6g
Cholesterol	30mg
Sodium	20mg
Total Carbohydrate	18g
Sugars	17g
Protein	<1g

Values are estimates and can vary based on brands used.

Lemon Buttercream Frosting

Recipe by Angela JonesCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

slice

Prep time

minutes

Cooking timeminutes

Calories

160

kcal

Lemon buttercream frosting is that perfect blend of sweet, rich, and bright. What makes it stand out is its use of real lemon zest and juice, which gives the frosting a sunny, citrusy flavor without being overpowering.

Unlike vanilla or chocolate buttercreams, this one adds contrast and freshness to your baked goods. It balances rich cakes like pound cake or vanilla cupcakes and brings dimension to fruit-based desserts. The texture is silky smooth and incredibly easy to pipe or spread.

When you’re preparing this frosting, it’s not just about the ingredients—it’s about knowing when and how to add each one.

From whipping butter to just the right shade of pale yellow, to adjusting the consistency with cream or lemon juice, each step lets you tailor the final result to your liking. Whether you want it thick for piping swirls or slightly soft for layering between cakes, this frosting adapts beautifully.

Ingredients

1 cup (2 sticks) unsalted butter, softened to room temperature (68°F)
3 1/2 cups powdered sugar, sifted
2 tablespoons fresh lemon juice
1 tablespoon lemon zest (about 1 medium lemon)
1/8 teaspoon salt
1 teaspoon pure vanilla extract (optional)
1–2 tablespoons heavy cream or whole milk (as needed for consistency)

Directions

Beat the Butter Until Pale and Fluffy
Start by placing your room-temperature butter into a mixing bowl. Using a stand or hand mixer on medium-high speed, beat the butter for 2 to 3 minutes until it becomes pale, fluffy, and smooth. This aeration helps the frosting remain light and gives it structure.
Add Lemon Zest and Lemon Juice
Add 1 tablespoon of lemon zest and 2 tablespoons of fresh lemon juice. Continue beating on medium speed for about 1 minute. The zest infuses the butter with aromatic lemon oils while the juice adds bright acidity. Make sure the zest is fine and doesn’t clump.
Gradually Mix in the Powdered Sugar
Reduce the mixer speed to low. Gradually add sifted powdered sugar, about 1/2 cup at a time. Pause to scrape down the sides of the bowl frequently. This ensures even mixing and prevents clumps.

Once all the sugar is incorporated, beat on medium-high for another 2-3 minutes. The mixture will start to look thick and whipped.
Add Salt, Optional Vanilla, and Adjust Consistency
Sprinkle in 1/8 teaspoon of salt to balance the sweetness. Add 1 teaspoon vanilla extract if using.

For a slightly softer texture, add 1 tablespoon of heavy cream or whole milk and beat again. If needed, add another tablespoon. Whip until the frosting is fluffy and spreadable. Taste and adjust by adding a touch more lemon juice if desired.
Final Texture Check and Readiness for Use
The frosting should hold its shape when piped. If it appears too soft, chill for 10 minutes or mix in 1/4 cup of powdered sugar. If too stiff, add a splash of milk or lemon juice.

Use immediately or store for later. This lemon buttercream works beautifully for spreading over sheet cakes, piping swirls on cupcakes, or sandwiching between cookies.

Pro Tips to Elevate Your Frosting Game

Use room-temperature butter (not melted or cold). It ensures even mixing and the fluffiest texture.
Fresh lemon juice always wins. Bottled juice can taste flat or overly acidic.
If you want a stronger lemon flavor, add a drop or two of lemon extract.
Add natural yellow coloring with a pinch of turmeric—it won’t affect the flavor.
Sift your sugar! This eliminates clumps and keeps the buttercream ultra-smooth.

Equipment You’ll Need to Get It Just Right

Every tool helps bring your buttercream to life with the right consistency and flavor.

Stand mixer or electric hand mixer
Medium or large mixing bowl
Rubber spatula
Zester or microplane for lemon zest
Measuring spoons and cups
Fine-mesh sifter for powdered sugar

Make-Ahead and Storage Guide

This frosting can be made ahead of time and stored safely without losing flavor or texture.

Fridge: Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature and re-whip before using.

Freezer: Freeze for up to 2 months. Thaw in the refrigerator overnight and bring to room temperature. Beat with a mixer to return to proper texture.

Frequently Asked Questions: Get Clear on Every Detail

Can I use salted butter?
Yes, just omit the added salt or reduce it to a pinch.

Can I use lemon extract instead of lemon juice?
Yes, but use it sparingly (1/2 teaspoon). It’s much more concentrated than juice.

Why does my frosting separate or look greasy?
This usually happens if the butter is too warm. Chill the frosting for 10 minutes and re-whip.

Can I color the frosting naturally?
Absolutely. A tiny pinch of turmeric gives a beautiful yellow hue without changing the taste.

Is this recipe stable enough for hot weather?
If your environment is warm, refrigerate the frosted dessert until 30 minutes before serving. You can also use shortening in place of part of the butter for more heat stability.

Final Thoughts

Lemon buttercream frosting isn’t just another topping. It’s a burst of brightness, a smooth-and-tangy surprise that can uplift even the most basic dessert. From cakes to cookies and even pancakes, it adds a layer of indulgence and freshness that’s hard to resist.

Whether you’re piping it onto cupcakes or slathering it on a layered sheet cake, this frosting comes through every time with that ideal balance of richness and zing. Try it once, and you’ll be reaching for lemons every time you bake.