Lemon Buttercream Icing

I knew this was coming.

I knew this was coming and I just stood there like a deer in the headlights, waiting. Because when I perfected my icing recipe to my taste and liking, we all knew that I had to add lemon. Because that’s what I do to everything and anything I can. Add lemon.

Because lemon makes life better.

You’d better hold on to your spoons.

Because this one is irresistible.

Ingredients needed:

1 cup of salted butter

4 cups of icing sugar

2 tablespoons lemon zest

3 tablespoons lemon juice

2 teaspoons cream

NO vanilla even though it’s in my picture.I changed my mind. I’m like that.

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Whip your butter with the paddle attachment if you have one, or just a general beater with your mixer.

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Add in your icing sugar, one cup at a time, beating continously. Now 2 tablespoons lemon zest worked wonderfully for me. Zested peel should not be done on a regular grater, by the way, you need a smaller size, a zester grater, in fact. The size is perfect without being overwhelming chunks in your cooking.

The 3 tablespoons of lemon juice was just perfect for my tastes, zingy and zippy with a sweet background of pure sugar and butter. I then added the 2 teaspoons of cream to thin it out.

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And THEN….then, I put it on my lemon blueberry coffee cake, (recipe coming in the next couple of days) took half to my work, where the ladies promptly raved over the icing and demolished it all, and half went to my son’s school for the teacher’s lunchroom.

5.0 from 1 reviews

Lemon Buttercream Icing

Author: Karlynn Johnston

Recipe type: icing

Prep time: 5 mins

Cook time: 1 min

Total time: 6 mins

Serves: 6

Delicious lemon buttercream icing, the perfect topping for any cake or cupcake.

Ingredients

1 cup of salted butter
4 cups of icing sugar
2 tablespoons lemon zest
3 tablespoons lemon juice
2 teaspoons cream

Instructions

Whip your butter with the paddle attachment if you have one, or just a general beater with your mixer.
Add in your icing sugar, one cup at a time, beating continously. Now 2 tablespoons lemon zest worked wonderfully for me. Zested peel should not be done on a regular grater, by the way, you need a smaller size, a zester grater, in fact. The size is perfect without being overwhelming chunks in your cooking.
The 3 tablespoons of lemon juice was just perfect for my tastes, zingy and zippy with a sweet background of pure sugar and butter. I then added the 2 teaspoons of cream to thin it out.

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25 comments

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hannahmdejong

Hi! I made this icing today, but it seemed to curdle weirdly . It was smooth at first, but when I added the cream it curdled and looked lumpy. Was I just not mixing it enough? Not sure if the lemon juice curdled the cream or what, and how to make it better. Let me know what I can do!

Carole

Used this on my lemon lavender cupcakes, came out amazing!! Good recipe!!

Amanda

Oh YUMM-O!!!! Looks fabulous! I've made your regular buttercream icing and I'm trying out your chocolate one tonight. I seriously LOVE your creations. I haven't been able to find a tip that looks like that when I pipe my icing onto my cupcakes. I first saw it on your grape cupcakes. PLEEEEASE tell me which one you use!!! :P Big fan from Winnipeg! :)

Laura

This sounds so yummy,I wanna make it, but I'm missing the cream. Do u think it'd be ok to add whipping cream instea?

kristi

Going to try this for Easter....will let you know but sounds yummy! Thanks

Barbara Imes

cannot wait to try it:)

lyne

Absolutely OUTSTANDING!!!!!!!!! icing!!!!!

Jackie

Hi Why did you use salted butter in this recipe.

Karlynn

I use salted butter in all my icings. Salt cuts the sweet, adding another taste dimension to what usually is far too sweet for most people's tastes. Works amazing!

Alicia

@Karlynn Is icing sugar the same as powdered sugar?

I used this on my son's rainbow birthday cake and it was seriously the best frosting I have EVER had. It will definitely be my go-to frosting from here on out. A million thank you's!

Glad it worked out! The lemon version is my favorite.

Giny

Just made your recipe but used lime instead (my fav!) Really a great icing. Thanks!

You're welcome, I am glad you liked it! The icing base lends itself to so many creations, lime sounds fantastic!

Suzy

I used your "Lemon Buttercream Icing" recipe today for my lemon cream cake, and it turned out great!! Thank you so much! This is the first time I have made icing from scratch. I actually added 1 tsp. of vanilla, only because I LOVE vanilla extract. I will definitely use this for my icing again and again. Thanks, Suzy

Vivian

Made this frosting today for a velvet cake I made. It is so delicious and it goes well with the velvet cake. In fact I prefer this frosting over the traditional cream cheese frosting. It does need to be refrigerated when you are done at least where I live because it gets really hot (summertime). I like the texture both refrigerated and at room temperature. In fact while posting this comment I was eating my velvet cake with this frosting on it. Love the tangy fresh flavor. I did not have to add the cream as I decided to add 4 tablespoons of lemon juice and it brought the frosting to my desired consistency. Thanks so much.

ginmarie

Awesome, I have been learning to decorate cakes for 4 months now and would love to have a change from plain butter cream just something to mix it up. This sounds yummy.

BabyChick

I can not wait! to try this recipe :) I looove lemon and I have the perfect cookies to sandwich it with :) I'll make sure to tag you in my blog when I make them!

Mary

I rarely have time to bake, but since we are snowbound in Western Maryland, I'm going to play with your recipe on my 4 layer buttermilk cake. My family wants me to alternate layers of whipped cream, vanilla ice cream and lemon frosting, and after checking out a LOT of lemon icing recipes, this one looks just perfect! (The photo didn't hurt either!) Thanks a bunch!

Frimmy

This looks amazing and I'm always interested in a recipe with lemon. I'll be trying this out very soon. I can even buy those exact same brands in my grocery stores.

Memoria

This buttercream looks and sounds fantastic. I love the additions you made. I make a similar buttercream, so I'm sure I can remember the lemon part. @Melinda - you could also use milk. I've used whole and skim milk in buttercream frosting. P.S. I have the same mixer as you! I won it on pioneerwoman.com.

melinda kumar

just what i was looking for...but do you think i could add buttermilk instead of cream? i don't want to make a trip to the store just for 2 teaspoons of cream...

To be honest, I used SO little cream ( a mere two teaspoons, not tablespoons!) because the lemon juice really thins it out beautifully. I would think it would work just fine. You might not even need it, depending on the consistency you arrive at.

Karlee

I'm drooling over this...but I cannot make it because I will eat it all!

chocolate shavings

What's not too like about lemon buttercream icing? Looks delicious!

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