The Best Lemon Buttercream Frosting
Classic Buttercream Frosting flavored with fresh lemons makes this Best Lemon Buttercream Frosting one of those go-to homemade frostings that will always be a hit with your friends and family.
When life gives you lemons, make this delicious Best Lemon Buttercream Frosting. Bright, fresh, creamy, and lemony. This is a traditional homemade lemon frosting that everyone will love. In fact, this is one of our new favorites … and we will definitely be frosting a variety of spring and summer cupcakes with this yummy frosting and easy-to-make frosting.
How to Make
Step 1: You will need a 1/4 cup of freshly squeezed lemon juice and a heaping tablespoon of lemon zest to make our Lemon Butter Cream Frosting. (For us, that was one large lemon.)
Step 2: Add the butter, lemon juice, and lemon zest to the mixer. The butter should be “slightly softened” which means it is still cold but has been out of the refrigerator for approximately 30-60 minutes.
Step 3: Mix on medium speed until thoroughly combined (about 2 minutes.) The lemon juice needs to be completely mixed in with the butter. At the beginning of this creaming process, the lemon juice and butter will not mix easily but keep mixing, it will come together. This is an important part of the process, you want the lemon and butter flavors to meld together. Scrap the mixture down from the sides of the bowl before the next step.
Step 4: Add 5 cups of Powdered Sugar to the mixing bowl. We normally do not sift the powdered sugar and instead rely on the mixer to do that work for us.
Step 5: Two Sisters Tip – cover the mixer with a towel during this part of the mixing process to keep the powdered sugar from flying out of the mixer.
Step 6: Start your mixer (or electric beater) on the lowest setting and keep it on low until the butter and sugar are incorporated (about 30 seconds). Stop the mixer and scrape down the sides of the bowl and then increase the speed to medium-high and mix for another 30-45 seconds so the frosting gets light and fluffy.
Step 7: The fresh lemon will give the frosting a slight yellow color. If you want the frosting to look a bit more lemon-y … add a tiny drop of yellow food coloring as we have done here and mix until combined.
Step 8: This is the fun part of the frosting-making process where you get to taste your icing. You are tasting to determine taste (does it need more lemon zest?) and consistency (is it too thin?) Because of the added lemon juice, the consistency might be on the thin side. If that is the case, the first thing you should do before using the frosting is put it in the refrigerator for an hour or so, that will help the butter firm up and the lemon flavor to develop. Please note that the flavor from the fresh lemon will continue to develop over time. For optimal flavor, we suggest that you refrigerate the frosting for at least a couple of hours (or even overnight) before serving it.
How to Serve
How much frosting will you need? That always depends on how thick or thin you apply the frosting or how much decorating you do but here are a couple of guidelines. Our recipe should make enough lemon icing to cover a 9″ x 13″ sheet cake or a two-layer 8″ cake. If you are making cupcakes, you should be able to frost 24 cupcakes if you apply the frosting with a knife. If you swirl on the frosting with a pastry bag as we have done here, you should be able to frost 15-18 cupcakes depending on the size of the swirl.
Expert Tips and FAQ’s
Of course but we highly recommend using Fresh lemons for this recipe. We think that the combination of fresh lemon juice and lemon zest offers the best lemon flavor. If all you have is bottled lemon juice you can substitute that for the 1/4 cup of lemon juice. If you want to use lemon extract, we suggest you use our The Best Buttercream Frosting recipe and add the lemon extract to the butter during the creaming process instead of the vanilla.
Normally we would say that buttercream frosting does not need to be refrigerated but because of the addition of lemon juice, we store this frosting in the refrigerator. Not only for freshness’ sake but to keep the frosting a good consistency.
Frosting stored in an air-tight container in the refrigerator should be good for up to a week. If you carefully wrap the frosting in order to avoid freezer burn, the frosting should be fine in the freezer for 3-4 mon
Temperature plays a big part in the consistency of frosting. A thin frosting could mean that the butter has gotten overworked and is too melted. The first thing to do is refrigerate the frosting for an hour and then check to see if the frosting has set back up again. If not, the next step is to add more powdered sugar or cornstarch. Start with either 1/2 cup of Powdered Sugar or 1 tablespoon of Cornstarch. Mix again and see if the consistency is better.
IIf you are looking for dessert ideas, don’t miss these yummy recipes that would taste great frosted with our Lemon Frosting: Lemon Blueberry Cupcakes, Lemon Cookies, Lemon Mini Cakes, Lemon Sugar Cookie Bars.
Other Frosting Recipes You Will Love
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The Best Lemon Buttercream Frosting
Classic Buttercream Frosting flavored with fresh lemons makes this Best Lemon Buttercream Frosting one of those go-to homemade frostings that will always be a hit with your friends and family.
Ingredients
- 1 cup Butter, softened (we used Salted Sweet Cream Butter)
- 1 heaping tablespoon Lemon Zest
- 1/4 cup Lemon Juice, freshly squeezed
- 5 cups Powdered Sugar
- Yellow Food Coloring (optional)
Instructions
- Zest a large lemon. You will need a 1/4 cup of freshly squeezed lemon juice and a heaping tablespoon of lemon zest.
- Add the butter, lemon juice, and lemon zest to the mixer. The butter should be “slightly softened” which means it is still cold but has been out of the refrigerator for approximately 30-60 minutes.
- Mix on medium speed until thoroughly combined (about 2 minutes.) The lemon juice needs to be completely mixed in with the butter. At the beginning of this creaming process, the lemon juice and butter will not mix easily but keep mixing, it will come together. This is an important part of the process, you want the lemon and butter flavors to meld together.
- Scrap the mixture down from the sides of the bowl before the next step.
- Add five cups of Powdered Sugar to the butter/lemon mixture. We normally do not sift the powdered sugar and instead rely on the mixer to do that work for us.
- Start your mixer (or electric beater) on the lowest setting and keep it on low until the butter and sugar are incorporated (about 30 seconds). Stop the mixer and scrape down the sides of the bowl and then increase the speed to medium-high and mix for another 30-45 seconds so the frosting gets light and fluffy.
- The fresh lemon will give the frosting a slight yellow color. If you want the frosting to look a bit more lemon-y … add a tiny drop of yellow food coloring as we have done here and mix until combined.
- Taste your frosting. You are tasting to determine taste (does it need more lemon zest?) and consistency (is it too thin or too thick?) Because of the added lemon juice, the consistency might be on the thin side. The first thing you should do before using the frosting is put it in the refrigerator for an hour or so, that will help the butter firm up and the lemon flavor to develop. Please note that the flavor from the fresh lemon will continue to develop over time. For optimal flavor, we suggest that you refrigerate the frosting for at least a couple of hours (or even overnight) before serving it.
Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!
Hi, I’m looking to make my daughter’s first birthday cake and want to have a lemon frosting. Do you think this will hold up well to decorate a cake with? Or should I use your regular buttercream recipe and ad lemon extract?
Hi! It really depends on how intricate the decorations are but the Lemon Frosting will definitely hold a swirl and is not a super “wet” frosting. It should work!
I made this for my husband on Fathers’ Day. He love s lemon. So there was lemon cupcakes with lemon curd in the the small hole on top of the cupcake. Then pipied lemon butter cream in the star tip over top. He was surprised by the lemon taste through the cupcake. Thanks for the supper delicious lemon butter cream frosting. Yummy!
I have just made this for me and my husbands wedding anniversary cake and its the best lemon frosting I have ever made. Thank you
This is an extremely tasty frosting. Made it for some lemon cupcakes and my kids LOVED it!
I made this and place it in between cake layers…WOW! It was SO good! I made it for my staff and they have asked me to make another cake. Thanks for this.
This really is the best lemon butter cream of ever made or tasted.
I LOVE this frosting and use it to frost EVERYTHING! However, I don’t use the food coloring and oI only use 4 cups of powdered sugar. I think it is absolutely perfect-sometimes I only moderately frost my cupcakes in order to have frosting for eating. Thanks SO much for the recipe!
Hi Nancy, It looks Delicious!! Ican’t wait to try this frosting. Thank you.
I just made this. OMG. This is the best tasting lemon buttercream ever. I have it in the refrigerator waiting patiently for its lemon cake friend. I was afraid at first about the icing separating as many sites warned. I did not experience ANY separation issues what so ever. Will make again. I am a beginning late bloomer baker and sometimes some baking recipes are intimidating. Your recipe was so straightforward and easy. Thank you for the confidence boost.
Thank you for this recipe I love it!
I can’t wait for my husband to try it when he gets home from work tonight.
Just made this heavenly lemon frosting recipe & gave it a little taste before putting it in the fridge overnight & it already tasted so freakin’ delicious. I can’t wait to see what it’ll taste like in the morning. I honestly could eat the whole bowl as is but I need it for my boyfriend’s cupcakes tomorrow lol. Thank you for this godsend recipe!
My new favourite icing! So lemony.
My son wants a lemon cake for his birthday, however, I am planning to make the cake itself purple so I want to use white cake for this. I plan to instead do lemon buttercream to give him the lemon flavor. I am making a 4 tier cake and want to put the icing between each layer as well as ice the outside of the cake. I don’t think this recipe will make enough. Is this recipe easy to double or triple?
We usually don’t double or triple the recipe. It is harder to control the taste and consistency that way. We usually make multiple separate batches.
Love this! So airy and fluffy. Mixed in blueberries and boom a burst of flavor. A must add to my go-to list fast, easy, delicious buttercream.
I plan to use the lemon butter cream frosting on an angel food cake for a friend’s birthday next week. I always use frosting immediately after making it, but your suggestion to make ahead of time makes sense. My question is how far ahead of frosting the cake do you remove it from the refrigerator to make sure it is the right consistency?
It can take a couple of hours at least.
HI – I just made this frosting and oh-my-goodness, it is SO delicious! I frosted 16 lemon cupcakes – generous swirl, and had leftovers, which I am currently sitting here eating… YUM!!! I used unsalted butter because that is what I had, 4 cups of powdered sugar. One large lemon was enough to get 1/4 lemon juice and 1 TBSP of zest. Thanks so much for the recipe!!
I am from Alaska and am going to try this recipe in two days.. By your comments I cannot wait to try this on a lemon cake!!
Thank you!
Your Eskimo Friend!!
Hattie Ann
Good luck Hattie!
I used your fabulous lemon buttercream on raspberry jam poke-cupcakes for raspberry lemonade! OMG, EVERYONE wants your recipe!
Yay! So glad you like the frosting. We love to hear stories like this!!!
I just this very second used this for the frosting between two layers of cake. I’m about to make fondant for the first time in my life and I can take comfort from the fact that if the fondant flops, there is always this saving grace in the middle of the cake! It is DEVINE!
Yay! We are so glad you liked the frosting. Good luck with the fondant!!!
It was yummy so so yummy I just waned to eat the hole bowl. SO YUMMY.
Just to make sure… the recipe uses salted butter?
Yes. That is what we use. But you could use unsalted in a pinch.
Will this recipe frost a 2 layer cake with enough for a nice filling in between and enough to decorate also. Thanks Karen
Hi! I think you will probably need two batches, especially if you want to do some decorating too.
I’m making a large amount of buttercream for multiple flavors of frosting. I’m wanting to separate the frosting into different flavors. Can I add the lemon flavor and the strawberry flavor a bit at a time to my liking? Thank you.
Hi. That should work. That base for both of these recipes is basic buttercream.
I decided that I wanted to make a change to my lemon cake so I searched for a lemon buttercream. I think this recipe was close to the top and I recognized your name “two sisters” so I knew it would be good as I have made your chocolate buttercream 🙂 I made a small change in that I added about 2oz. cream cheese, softened……YUMMMMM! This complimented my lemon cake quite nicely. Thank you
Interesting idea to add a little bit of cream cheese! Gonna have to try that!
How many sticks of butter are you supposed to use?
You will need 1 cup of butter. Which for the butter we buy, is two sticks.
Does this icing harden at all? Trying to make a macaroon recipe and this sounds delish!
A little bit.
Can you use margarine instead of the butter.?
You can but we don’t think it has as rich of a taste.
I made this lemon buttercream back in April and it was delicious! I wanted to make it again so I went to your site and printed out the recipe. What I found so interesting about the recipe when I made it before is that it said to cream the butter and powdered sugar together! Now the recipe reads to cream the butter and lemon juice together. Is there a reason for the change? It was absolutely delicious the first time and am wondering if the new directions will yield a different result!
Hi! Yes, we did sneak in a change. 🙂 We’ve found that blending the lemon with the butter first gives you richer lemon flavor in the finished product.
I made this frosting to put on a cake for my mother-in-law’s birthday cake. YUM! Its fantastic! It has a nice perky lemon flavor and just the right amount of sweetness.
Thank you for sharing this delicious recipe!! I was going to wing a basic recipe I had, but decided to try your recipe. The lemon cupcakes were for a retirement party and were a big hit! My next batch will include Limoncello as a drizzle. Thank you again! This is recipe is a keeper! 🙂
Yay! We are so glad you liked the frosting!
Hi Nancy
I’m new in your group however, I found all your recipes interesting. Thank you for putting everything clear by answering every question just as we want to hear. I’m baking a cake next week and I want to try your lemon butercream though I was confused with the butter and cream isssue now I’m clear with everything. Looking foward to taste this!!!
Thank you once again
Hi! You don’t need to add any cream to this recipe because of the liquid from the lemon juice. Hope that helps.
Absulotley the most amazing tasting lemon frosting I have ever had!!! It was a hit at the birthday party!!!
Hi Cathi – we are SUPER glad to hear that you liked the frosting recipe! Thanks for letting us know.
I have been CRAVING a lemon cupcake with a good lemon buttercream. This was it! The best I have baked by far! Thank you for this awesome recipe!!
You are welcome!
Can I use bottled lemon instead of fresh lemon juice?
Hi Bonnie – sure.
Once the buttercream is applied to cupcakes do the cupcakes need to be refrigerated or could they be left out in a Tupperware?
Hi Lisa – they can be out for the party but I would refrigerate them overnight.
I made this frosting today, but since I live on a tropical island where the weather is always hot and sunny, I substituted half of the butter for crisco shortening so the frosting would hold its shape. It tastes absolutely delicious, and I can’t wait to taste it tomorrow after the flavors blend in.
How many batches should I make for a double layer cake with a 9 inch diameter?
Hi Jay – if you want a nice thick layer of frosting I think you’ll need to make one and a half batches.
Hi Nancy,
About how many cups of icing will this recipe make? Thanks!
Hi! It makes about 2 1/2 cup of Frosting.
I made this for my Dad’s birthday cake with some adjustments. as I was adding powdered sugar, it looked pretty dry, so I skipped a cup of sugar and added half a cup of honey instead, since i figured honey and lemon would compliment. I also added a half teaspoon of ginger (and meant to add a little vanilla but forgot whoops). It was definitely a hit, and when I
let people try it, then remembered the vanilla, my sister said “don’t change it, it’s perfect” and wants it for her next birthday cake. So thanks for the great base recipe!
Yum!
How would this work using lemon extract? How much is needed if it’s possible?
We have never tried it, but I’m sure it would work. I would start with 1/4 teaspoon of lemon extract and then taste it. Keep adding a 1/4 teaspoon at a time until you get the lemony flavor that you want.
Hi. I want to make this frosting as it sounds PERFECT for a birthday cake I am making. Does the frosting freeze well? If not, how long will it stay fresh in the refridgerator? Many thanks, Elaine
Hi Elaine, I have had good luck with freezing it. It will keep in the refrigerator for a week or so.
Hi, this is delicious. My issue is I’m making cake today, want to use this icing and I need to use under fondant. Cake is for Saturday night, today is Thursday. Do I have to refrigerate cake? We live in a cool area
Yes, Mandy I would refrigerate the cake.
I just made this for my husband’s birthday cake. I agree with others that this is ever so much better than any store bought icing. In case you’re in the same situation as I was, I’ll just let you know that even without lemon zest or fresh squeezed lemons (I had a bottle of lemon juice) this frosting is still super yummy. I also don’t have an electric mixer, but I was able to make this just by using a pastry cutter and arm muscles (which I don’t have a whole lot of!) ha ha. I look forward to trying the other variations of this buttercream frosting! We’re not big frosting fans, but this is yummy.
Heather, I’m super impressed that you were able to make this frosting without a mixer. That’s tough to do. Well done!!
Approximately how many cupcakes will this finished recipe frost?
It really depends on how you frost them. If you do a swirl like what is in the picture, you will probably only be able to do 15 or so. If you just smear frosting on the cupcakes, you should be able to do 24.
I made it today for a birthday party. It is AWESOME! I was worried that the acid in the real lemon juice would clash with the butter and maybe curdle but it didn’t. I covered a lemon layer cake with rosettes. They kept their shape and looked lovely. Thank you for the wonderful recipe.
Thanks, Jocelyne!
Can I use the lemon frosting under sugar Paste?
Hi Maxine, I’m just not sure. My worry would be that the acid from the lemon might break down the sugar paste.
I made this and it was great! I tweaked the recipe slightly though. I’m vegan so I simply used vegan butter (blue bonnet lactose free) and also added a few drops of lemon oil, vanilla, and a pinch of salt. I didn’t add any food coloring either and it was still a light yellow color.
made this yesterday. great recipe! Loved it
I must be missing something somehow…I see the softened butter amount, but I don’t see an amount for cream. I have read it 3 times, but just not seeing the amount of cream required, for the frosting. Could you please advise, because I’d really like to make it. Thanks!!
Hi Cathy, I think the confusion is that we listed the type of butter we use, which is call “Satled Sweet Cream.” There isn’t any cream added to this recipe. I hope that clears up any confusion.
By cream i think they meant to cream the frosting. not to add cream. I was confused too
Every time I add citrus or acid to buttercream it always looks curdled, why is this? I just figured I can’t do that with butter or dairy and acid
Hi Meghan, I think it comes down to when you add the citrus (or acid)to the frosting. Make sure it is the last thing you add and drizzle the lemon juice in slowly. Hopefully, that will keep away any curlding.
Love all your recipes for icing! I tried the lemon for my first one. I softened my 2 sticks of butter, and added 5 cups of powdered sugar. It was very dry and I ended up adding 1/2 stick of additional butter. What did I do wrong? It turned out great and delicious.
Hi Kathy, next time try adding a more lemon juice (maybe a teaspoon at a time) until you get the correct consistency.
Hi Nancy! This sounds perfect for a wedding cake I’m doing soon (bride loves lemon). How well does it crust? Would subbing half shortening be a better idea so I can use the viva method?
Hi Sara, this is a pretty wet frosting. I don’t think it would crust well enough for the wedding cake.
Does this icing crust? Thanks!
Hi Sarah, it will crust a little bit.
Hi Nancy, would like to now after take out from fridge, do we need to beat again the butter cream? Please advise. Thank you
Hi Serena, once you have let the frosting come back up to room temperature, I would give it a good stir with a spoon and check the consistency. It should be fine, but if you want to add a little more milk or get it smoother, you may need to beat it again.
Does this icing need to stay refrigerated? I’m hoping to use it under fondant for a decorated cake this weekend. Thanks!
Hi Jackie, yes I would keep it refrigerated.
Can I use regular butter?
Sure – you can use any kind of butter!