Lemon Buttercream Frosting Recipe

This lemon buttercream frosting is smooth, creamy, and full of bright citrus flavour. It has a soft, fluffy texture that pipes beautifully onto cakes, cupcakes, and traybakes while still being rich and indulgent. The fresh lemon juice balances the sweetness perfectly, giving a light and refreshing finish. It is an easy recipe that takes around 15 minutes from start to finish.

Ingredients

For the Buttercream

• 250g unsalted butter, softened
• 500g icing sugar, sifted
• 2 tablespoons fresh lemon juice
• 1 tablespoon finely grated lemon zest
• 1 tablespoon milk, if needed
• Pinch of salt

How to Make Lemon Buttercream Frosting Recipe

• Prepare the ingredients: Make sure the butter is soft at room temperature. Sift the icing sugar to remove lumps and finely grate the lemon zest.
• Beat the butter: Place the softened butter into a large bowl and beat with an electric mixer for 2 to 3 minutes until pale, creamy and smooth.
• Add the icing sugar: Gradually add the icing sugar in batches, beating well after each addition until fully combined.
• Add lemon flavour: Pour in the lemon juice, add the zest and a pinch of salt. Beat again until incorporated.
• Whip until fluffy: Continue beating for 3 to 4 minutes until the buttercream becomes light, airy and silky.
• Adjust consistency: If the frosting is too thick, add milk a teaspoon at a time. If too soft, chill briefly before using.
• Use or store: Spread onto cakes or pipe onto cupcakes straight away.

Tips

How do I make the buttercream extra smooth?

Beat the butter first until creamy before adding sugar. Sifting the icing sugar also helps create a silky texture.

How can I make it more lemony?

Add a little more zest rather than too much juice, which can thin the frosting.

Why is my buttercream too runny?

The butter may be too warm. Chill the bowl for 10 to 15 minutes, then beat again.

How do I make it pipe neatly?

Use chilled buttercream that still feels soft. Overly warm frosting will lose shape quickly.

Serving Suggestions

• Pipe onto vanilla cupcakes
• Spread between sponge cake layers
• Top lemon drizzle cake
• Use on traybakes and loaf cakes
• Sandwich between biscuits

Storage

Room Temperature

Use within 1 day if kept in a cool room. Cover well to prevent crusting.

Refrigerator

Store in an airtight container for up to 1 week. Bring to room temperature and re-whip before using.

Freezing

Freeze for up to 3 months in a sealed container. Thaw overnight in the fridge, then beat until smooth.

Nutrition

• Calories: 215 kcal
• Carbohydrates: 28g
• Protein: 0.3g
• Fat: 12g
• Saturated Fat: 7g
• Sodium: 18mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Lemon Buttercream Frosting Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking timeminutes

Total time

15

minutes

Calories

215

kcal

Smooth, fluffy lemon buttercream frosting made with butter, icing sugar and fresh lemon for a bright citrus finish. Perfect for cakes, cupcakes and traybakes.

Ingredients

• 250g unsalted butter, softened

• 500g icing sugar, sifted

• 2 tbsp fresh lemon juice

• 1 tbsp finely grated lemon zest

• 1 tbsp milk, if needed

• Pinch of salt

Directions

• Place the softened butter into a large mixing bowl.
• Beat for 2 to 3 minutes until pale and creamy.
• Gradually add the sifted icing sugar, mixing well after each addition.
• Add lemon juice, lemon zest and salt.
• Beat for a further 3 to 4 minutes until light and fluffy.
• Add milk if needed to loosen, then use immediately or chill briefly before piping.

Notes

• Use room temperature butter for the smoothest texture.
• Add extra lemon juice for a sharper flavour.
• If too soft, chill for 10 minutes before piping.