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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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