This post may contain affiliate links. See my privacy policy for details.

Tart, sweet, this lemon buttercream frosting is dessert heaven!

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.

MY LATEST VIDEOS

You’d better hold on to your spoons.

Because this one is irresistible.

lemonbuttercreamicing1-700x467 Lemon Buttercream Frosting

 

Ingredients needed:

1 cup of salted butter

4 cups of icing sugar

2 tablespoons lemon zest

3 tablespoons lemon juice

2 teaspoons cream

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 continuously. 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.

lemonbuttercreamicing-700x1073 Lemon Buttercream Frosting

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.

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.

Happy baking everyone!

Make sure that you also get my recipe for the Best Buttercream Icing Recipe Ever!

Karlynn

Pinnable-Pic-Recipes Lemon Buttercream Frosting

lemonbuttercreamicingm Lemon Buttercream Frosting

 

4.6 from 5 votes
lemonbuttercreamicing-220x220-c Lemon Buttercream Frosting
Lemon Buttercream Frosting
Prep Time
5 mins
Cook Time
1 min
Total Time
6 mins
 
Delicious lemon buttercream frosting, the perfect topping for any cake or cupcake.
Course: Dessert
Cuisine: Frosting
Calories: 3544 kcal
Author: Karlynn Johnston
Ingredients
  • 1 cup of salted butter
  • 4 cups of icing sugar
  • 2 tablespoons lemon zest
  • 3 tablespoons lemon juice
  • 2 teaspoons cream
Instructions
  1. Whip your butter with the paddle attachment if you have one, or just a general beater with your mixer.
  2. 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.
  3. 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.
Nutrition Facts
Lemon Buttercream Frosting
Amount Per Serving (6 g)
Calories 3544 Calories from Fat 1683
% Daily Value*
Total Fat 187g 288%
Saturated Fat 118g 590%
Cholesterol 501mg 167%
Sodium 1635mg 68%
Potassium 100mg 3%
Total Carbohydrates 484g 161%
Dietary Fiber 1g 4%
Sugars 471g
Protein 2g 4%
Vitamin A 116.4%
Vitamin C 39.9%
Calcium 7.1%
Iron 1.6%
* Percent Daily Values are based on a 2000 calorie diet.
23
Author

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!

84 Comments

  1. Pingback: The BEST Cream Cheese Frosting - The Kitchen Magpie

  2. Pingback: The Best Buttercream Frosting Recipe

  3. Barbara O'Carroll Reply

    “A pint is a pound the world around” was taught to my mother in HomeEc class almost 100 years ago. She taught me. Comes in handy to know though I often wonder if it is ALWAYS true.

    So, 1 cup should be 8 oz and in fact works with butter.

    A 1 pound package of butter has 4 sticks wrapped separately.
    Each stick is 1/2 cup.
    Hence 1 cup is 2 sticks And is also 1/2 the pound of butter or 8 ounces.

  4. Sarah Kathryn Mann Reply

    Hi Karlynn!
    I love our website, especially your buttcream icing, which I make all the time! I recently tried your lemon version and it was fantastic! Just wondering if you have ever tried it with orange? I would assume I could use the same measurments…?

  5. Outstanding! Bright and fresh tasting, well-balanced. I put this on a lemon cake with raspberry filling and it was a huge hit at a birthday celebration. Afterward I sat myself down in the kitchen with the leftover frosting in a bowl with a smudge of raspberry filling stirred in and finished it off with a spoon.

  6. I have been looking for a great buttercream icing recipe and this was just perfect. So easy and delicious. I plan to use it on a lemon/raspberry layer cake that I’ll bake later but I wanted to make sure the icing would work out first.
    I’m with you…lemon flavor is the best!

  7. I used a microplane to zest my lemon, the zest kept putting tiny holes in my piping bag… any suggestions??

  8. Alexandra Richards Reply

    Can you please clarify how much “1 cup of butter” is in grams or ounces?

  9. LindaHarringtonSteinke Reply

    This recipe is WONDERFUL, Karlynn!  Thank you for sharing.  I’m experimenting with a lemon poppyseed chiffon cake and this icing looks like the perfect compliment.  Truly, I’d like to serve dallops of the icing on its own as a tea sweet; it’s just that  delectable!  I decreased the zest to approx. 1 Tbsp. (what I got off one med-lg. lemon)…and juiced the same lemon (juice measured 1/4 inch down from the top of my 1/4 cup measuring cup).  Super yummy!!!

  10. My sweetie asked me to bake her a lemon cake – I found a recipe I liked but wasn’t thrilled with the icing specs – yours sounds like it might be just right 🙂

    Can’t wait to try it on my lemon cake!

  11. Just made this for a birthday cake – fabulous!! The only changes I made were I added the lemon juice to the butter as I was beating it first, so it was totally incorporated before I added the sifted sugar, so absolutely no curdling, and then I just folded the zest through at the end. No need for milk or cream as it was beautifully soft and spreadable. Thanks for the recipe!

    • I never, ever, ever use milk or cream in my icing for food safety. Water works, just beat the heck out of it. That way, the cake doesn’t need to be refrigerated. (Butter really can sit out for a few hours, milk – not so much)

  12. SherriOswald Reply

    Easiest way to eliminate possibility of runny or curdled is leave out the half and half/milk. You don’t need it. Regular buttercream has 2 to 4 TBS milk and 1 tsp vanilla. Sub your lemon juice for milk and rind for vanilla. It is delicious.

  13. daisybean29 Reply

    YUMMY!!! I have been looking for the perfect lemon buttercream frosting. I have tried 3 other recipes and none are what I want. Can’t wait to try yours. Question : where do I get icing sugar? Is it the same as powdered sugar? What size and kind of lemon zest do i buy?

    [email protected]

    Love your blog.!♡

  14. She said “hold onto your spoon” and you better do just that! This is fantastic and lemony and not overwhelming. I added walnuts and frosted a spice cake with it. Delicious – thank you so much!!

Write A Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.