Light and fluffy lemon buttercream made with fresh lemon zest, lemon juice, and a touch of lemon extract. This creamy frosting adds bright citrus flavor to cakes, cupcakes, and other sweet treats.
Lemon Buttercream Frosting
Give your favorite cakes a bright lemon finish with this fluffy, buttery frosting. Fresh lemon zest and juice bring lively citrus flavor, while lemon extract adds an extra burst of lemon in every bite. Salted butter balances the sweetness, creating a rich, creamy frosting that pairs beautifully with lemon, vanilla, or berry cakes.
Whipped until light and airy, this buttercream spreads easily and pipes into pretty swirls and rosettes. Add a touch of yellow coloring for a cheerful finishing touch, or leave it naturally pale. It’s a lovely match for petite Lemon Buttercream Cakes and can be prepared ahead, then brought to room temperature and whipped again before decorating.
Servings 3.5 Cups
Ingredients
- 1 cup salted butter softened
- 6 cups confectioners’ sugar
- 2 teaspoons fresh lemon zest
- ¼ cup fresh lemon juice
- 1½ teaspoons lemon extract
- Yellow paste food coloring such as Wilton lemon yellow
Instructions
- In a large bowl, combine butter, confectioners’ sugar, lemon zest, lemon juice, and lemon extract. Beat at low speed with an electric mixer until combined, scraping down sides of bowl as necessary. Increase speed to high, and beat until light and fluffy. Add food coloring until desired shade of yellow is achieved.
- Use immediately, or refrigerate in an airtight container until needed. Let buttercream come to room temperature before using, and beat at high speed with an electric mixer for 1 minute.
