The Best Lemon Buttercream Recipe
Introduction
This lemon buttercream is bright, tangy, and wonderfully creamy—perfect for elevating cakes, cupcakes, and pastries. With a refreshing citrus flavor and a smooth texture, it adds a sunny twist to your favorite 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 (optional)
Instructions
- Step 1: Soften the unsalted butter at room temperature until it is 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 often to ensure all the butter is whipped evenly.
- Step 2: Add the confectioner’s sugar to the whipped butter. Begin whisking on low speed to incorporate the sugar, then increase to high speed and whisk for 3 to 4 minutes until the frosting is light and fluffy.
- Step 3: Add the lemon extract, citric acid, lemon zest, and yellow food coloring if using. Whisk the mixture for about 30 seconds, scrape down the bowl sides again, and whisk for an additional 30 seconds until the ingredients are fully combined and the color is uniform.
Tips & Variations
- For a stronger lemon flavor, increase the lemon zest or add a touch more lemon extract.
- If you prefer, substitute lemon extract with fresh lemon zest and skip the citric acid to avoid any graininess.
- Use lime zest and lime extract as a variation for a zesty lime buttercream.
- Add a small amount of cream or milk for a softer texture if needed.
Storage
Store leftover lemon buttercream in an airtight container in the refrigerator for up to one week. Before using, bring it to room temperature and re-whip briefly to restore its fluffy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I substitute citric acid with lemon juice?
It’s better to use lemon zest and lemon extract instead of lemon juice because juice can change the texture and make the buttercream less stable. Citric acid provides tang without adding extra liquid.
How much frosting does this recipe make?
This recipe yields enough frosting to cover a three-layer 8-inch cake, a two-layer 9-inch cake, or approximately 24 cupcakes.
PrintThe Best Lemon Buttercream Recipe
A light and fluffy lemon buttercream frosting recipe perfect for cakes, cupcakes, macarons, and pastries. This buttercream is richly flavored with lemon extract, citric acid, and fresh lemon zest, delivering a bright, tangy, and sweet frosting with a creamy, smooth texture and a pale yellow tint.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: Enough to frost a three-layer 8-inch cake or 24 cupcakes
- Category: Dessert
- Method: Blending
- Cuisine: American
Ingredients
Buttercream 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 color, as desired
Instructions
- Softening the Butter: Leave the unsalted butter at room temperature until it is slightly soft to the touch. Make sure it is not melted, runny, or too soft.
- Whip the Butter: Place the softened butter into the bowl of a mixer. Whisk on high speed for 6 to 9 minutes until the butter becomes very fluffy, creamy, and takes on a pale creamy color. Frequently scrape down the sides of the bowl to ensure even whipping.
- Add Sugar: Gradually add the confectioner’s sugar to the whipped butter. Start whisking on low speed to incorporate the sugar fully, then increase to high speed and whisk for another 3 to 4 minutes until the frosting is light and fluffy.
- Incorporate Flavors and Color: Add the lemon extract, citric acid, lemon zest, and yellow food coloring to the buttercream. Whisk the mixture for about 30 seconds, scrape down the bowl sides, then whisk again for another 30 seconds to evenly distribute the flavors and color.
- Ready to Use or Store: This buttercream is ready to frost a three-layer 8-inch cake, a two-layer 9-inch cake, or 24 cupcakes. It can also be used as filling for macarons or pastries. Store covered in the refrigerator for up to 1 week.
Notes
- For a more intense citrus flavor, use fresh lemon zest rather than lemon juice.
- The butter should be softened but not melted for optimal whipping texture.
- If you don’t have citric acid, it is recommended to use lemon zest instead of lemon juice to avoid adding too much liquid.
- This buttercream holds well in the refrigerator for up to one week when covered.
- Yellow food coloring is optional and can be adjusted depending on your desired shade.
Keywords: lemon buttercream, buttercream frosting, lemon frosting, cake frosting, cupcake frosting, lemon dessert, lemon buttercream recipe
