This easy lemon buttercream frosting requires just 5 simple ingredients and 5 minutes of prep. The results are a smooth and creamy buttercream with bright lemon flavor that's perfect on lemon desserts, like this single layer lemon cake or these easy lemon poppy seed cupcakes!
This is the best lemon frosting recipe because both fresh lemon juice and lemon zest are used. My favorite vanilla buttercream recipe is the foundation to this frosting, but I added just a little bit of salt to go along with the lemons.
Lemon lovers will absolutely devour this buttercream on top of these fresh raspberry cupcakes or even on these easy strawberry filled cupcakes.
Lemons pair so well with other fruity desserts!
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As a confident home baker, I have enjoyed creating fruit-flavored american buttercreams. Along with this lemon flavor, I also really enjoy this simple blueberry frosting and my personal favorite, homemade strawberry buttercream.
If you really wanted to level up your dessert using this frosting recipe, you could also add homemade lemon curd to the top. It would add another level of lemon flavor to the already creamy, sweet, and tart lemon frosting!
Ingredients for The Best Lemon Frosting
- Unsalted Butter: Room temperature butter is a must when making American buttercream.
- Heavy Whipping Cream: This helps to create a creamy texture. If needed, you could also use heavy cream or milk.
- Lemons: Use fresh lemons, not lemon extract or store-bought lemon juice. The frosting will not taste the same. Plus, you need both the juice and the zest anyways.
- Salt: This is an optional ingredient. I like to add a little bit to enhance the overall lemon flavor.
See the recipe card for the full ingredients list and the exact amounts.
How to Make Easy Lemon Buttercream Frosting
Follow along below for the step-by-step process.
Step 1: In an electric stand mixer using the paddle attachment, beat the butter on high speed until creamy.
Step 2: Add the powdered sugar, lemon juice, heavy whipping cream, lemon zest, and salt and mix on low speed until combined.
Step 3: Increase the speed to high and beat for an additional 1-2 minutes until smooth and creamy.
Step 4: Pipe onto your favorite cupcakes or spread onto cake layers.
Storing & Freezing
If you plan on using this frosting within 24 hours, you can keep it stored in an airtight container at room temperature. If not, keep it stored in the refrigerator for up to 1 week.
Just pull it out at least 30-60 minutes before you want to use it so it's not cold.
To freeze, place it in an airtight container to avoid any freezer burn. You can keep it in the freezer for up to 1 month.
When ready to use, thaw it in the refrigerator over night. Then rewhip it to help stabilize it again.
Expert Baking Tips
- Fresh Lemons: Please use fresh lemons and avoid the store-bought bottled lemon juice. They are not interchangeable!
- Room Temperature: The butter needs to be at room temperature in order to create the perfect consistency of buttercream frosting. If you start with cold butter, you'll have a difficult time getting the frosting to come together.
- Baked Desserts: Make sure any dessert you use this frosting on is completely cooled before frosting. If not, the frosting will melt right off.
Ways To Use This Frosting
This recipe makes enough frosting to perfectly frost 12 cupcakes.
If you want to layer a cake with it, I recommend 1.5x the recipe for any 2 or 3 layered cake. If making a sheet cake, there's no need to make extra!
With a one layer cake, cut the recipe in half (unless you want extra frosting).
Recipes FAQs
If your frosting is too thin, add 1 tablespoon of powdered sugar at a time until you've reached your desire thickness.
Definitely, just omit the salt that's listed in the recipe card.
You can if you want a brighter yellow color. I recommend using just a drop of yellow food coloring.
📖 Recipe
5 Ingredient Easy Lemon Buttercream Frosting
Equipment
- Electric Stand Mixer
- Rubber Spatula
- Piping Bag
Ingredients:
- 1 cup unsalted butter, room temperature
- 3 ¼ cups powdered sugar
- 2 tablespoons heavy whipping cream
- 2 tablespoons lemon juice
- 3 teaspoons lemon zest
- ¼ teaspoon salt, optional
Instructions:
- In an electric stand mixer using the paddle attachment, beat the butter on high speed until creamy (1-2 minutes).
- Add the powdered sugar, lemon juice, heavy whipping cream, lemon zest, and salt and mix on low speed until combined (30 seconds).
- Increase the speed to high and beat for an additional 1-2 minutes until smooth and creamy.
- Use it to frost your favorite cupcakes and cake recipes!
Notes:
-
- Fresh Lemons: Please use fresh lemons and avoid the store-bought bottled lemon juice. They are not interchangeable!
-
- Room Temperature: The butter needs to be at room temperature in order to create the perfect consistency of buttercream frosting. If you start with cold butter, you'll have a difficult time getting the frosting to come together.
-
- Baked Desserts: Make sure any dessert you use this frosting on is completely cooled before frosting. If not, the frosting will melt right off.
This is my family's go-to lemon frosting recipe. It's so easy to make and I love that it only requires 5 ingredients!