Lemon Frosting Recipe

Introduction

This bright and creamy lemon frosting is the perfect balance of sweet and tangy, ideal for cupcakes, cakes, or any dessert that needs a fresh citrus twist. Easy to make and delightfully smooth, it adds a refreshing zing to your baked treats.

Ingredients

• 1 cup (226g) unsalted butter, room temperature
• 3 ½-4 ½ cups (395-510g) powdered sugar
• 2 Tbsp fresh lemon juice
• 2 Tbsp heavy whipping cream (milk can be substituted)
• ½ tsp salt
• 2 tsp lemon zest (about 1 lemon), optional

Instructions

1. Step 1: In a stand mixer or using a hand mixer, beat the butter on medium speed for 1-2 minutes until light and fluffy.
2. Step 2: Gradually add 3 ½ cups of powdered sugar, lemon juice, heavy whipping cream, salt, and lemon zest. Mix on low speed until combined.
3. Step 3: Increase the mixer speed to high and beat for 2-3 minutes until the frosting is smooth and creamy.
4. Step 4: Adjust the sweetness by adding more powdered sugar if desired. If the frosting is too thick, thin it with 2-4 additional teaspoons of heavy cream.
5. Step 5: Use immediately to frost cupcakes or cake, or store as directed below.

Tips & Variations

• For a more intense lemon flavor, add extra lemon zest or a drop of lemon extract.
• If you prefer a tangier frosting, reduce the powdered sugar slightly and add a bit more lemon juice.
• Use milk instead of heavy cream for a lighter frosting texture.

Storage

Store the frosting covered in the refrigerator for up to 1 week or freeze for up to 3 months. When frozen, thaw in the refrigerator until no longer frozen, then bring to room temperature on the counter. Before using, beat the frosting for 30-60 seconds to restore its creamy texture. If still too thick, add a small amount of milk or heavy cream and mix until smooth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use this frosting for piping decorations?

Yes, this lemon frosting holds its shape well after beating. If piping, make sure it is at room temperature and adjust the consistency with a bit more powdered sugar for firmer peaks if needed.

Can I make this frosting dairy-free?

You can substitute dairy-free butter and use a plant-based milk or cream alternative. Keep in mind the texture and flavor might vary slightly.

Lemon Frosting Recipe

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★★★★★

4.8 from 73 reviews

• Author: Isabella
• Total Time: 5 minutes
• Yield: Approximately 3 cups of frosting, enough to frost 12-16 cupcakes or one standard 8-inch cake 1x
• Diet: Vegetarian

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Description

A smooth and tangy Lemon Frosting perfect for cupcakes, cakes, and other baked treats. This frosting combines creamy unsalted butter with fresh lemon juice and zest for a bright, refreshing flavor, balanced by the sweetness of powdered sugar and the richness of heavy cream. Easy to prepare and versatile, it can be used immediately or stored for later use.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 ½–4 ½ cups (395-510g) powdered sugar
• ½ tsp salt

Wet Ingredients

• 1 cup (226g) unsalted butter, room temperature
• 2 Tbsp fresh lemon juice
• 2 Tbsp heavy whipping cream (milk can be substituted)
• 2 tsp lemon zest (from 1 lemon), optional

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Instructions

1. Beat Butter: In a stand mixer or using a hand mixer, beat the room temperature unsalted butter on medium speed for 1-2 minutes until it becomes light and fluffy, which helps create a smooth frosting base.
2. Add Ingredients Gradually: Gradually incorporate 3 ½ cups of powdered sugar, fresh lemon juice, heavy whipping cream, salt, and lemon zest into the butter while mixing on low speed to avoid sugar splatter, ensuring the ingredients combine evenly.
3. Whip Until Fluffy: Increase the mixer speed to high and beat the mixture for 2-3 minutes to achieve a light and airy frosting. Adjust the sweetness by adding more powdered sugar if a thicker or sweeter frosting is desired. If the frosting is too thick, thin it out by adding 2-4 additional teaspoons of heavy cream.
4. Use or Store: Use the frosting immediately on cupcakes or cakes for best texture and flavor. Alternatively, cover and refrigerate for up to 1 week or freeze for up to 3 months. When ready to use after freezing, thaw in the refrigerator until no longer frozen, then bring to room temperature. Beat again for 30-60 seconds to restore the creamy texture, adding a small amount of milk or heavy cream if needed to smooth it out.

Notes

• Room temperature butter is essential for smooth mixing and the best frosting texture.
• Adjust powdered sugar and cream to achieve your preferred consistency and sweetness.
• Fresh lemon zest enhances the brightness but can be omitted if unavailable.
• This frosting stores well in the fridge and freezer, making it great for preparing ahead.
• Always re-whip after thawing to return the frosting to a spreadable texture.

• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Category: Frosting
• Method: Blending
• Cuisine: American

Keywords: lemon frosting, lemon buttercream, tangy frosting, citrus frosting, cake frosting, cupcake frosting