This lemon buttercream frosting is a fluffy American buttercream made with 1 cup (226g) softened unsalted butter, 3½ cups (420g) powdered sugar, 2 tablespoons fresh lemon juice, and 1 tablespoon lemon zest, finished with 1 teaspoon vanilla, a pinch of salt, and 1 to 2 tablespoons heavy cream. It takes about 10 minutes and frosts 12 to 16 cupcakes or one 2 layer 8 inch cake.
The zest carries most of the lemon flavor, the juice adds the tang, and a full 3½ cups of sifted sugar keeps the frosting firm enough to pipe. I have used it on cupcakes, layer cakes, and cookies, and it holds its swirls at room temperature instead of sliding off.
Following a special diet?
Every recipe on this site can be converted to gluten-free, vegan, dairy-free, keto, nut-free or egg-free with adjusted ratios so nothing falls flat.
Try the Recipe Converter →Lemon Frosting by the Numbers
- Yield: frosts 12 to 16 cupcakes or one 2 layer 8 inch cake
- Time: about 10 minutes, no cooking
- Ratio: 1 cup butter to 3½ cups powdered sugar to 2 tablespoons lemon juice plus 1 tablespoon zest
- Texture: smooth, fluffy, and stiff enough for piped swirls
- Make ahead: up to 2 days in the fridge, then bring to room temperature and re-whip
- Best with: lemon cake, vanilla cake, berry cakes, lemon cupcakes, and shortbread
What Goes Into the Bowl
Unsalted butter at room temperature is the base. It should be soft enough to dent easily with a finger but still cool, not shiny or greasy. I use regular supermarket unsalted butter here. Higher fat European butter can turn this frosting too soft once the lemon juice goes in.
Fresh lemons give you both the juice and the zest, and you will need 1 to 2 lemons for a tablespoon of zest. Vanilla and a pinch of salt round out the sharp citrus, and heavy cream (or milk) loosens the frosting at the end. If you want more lemon in the cake itself, pair this with my lemon cake from scratch or lemon cupcakes from scratch.
Why Lemon Zest Matters More Than the Juice
I have made this frosting with and without zest, and the difference is obvious. Zest holds the lemon oils from the peel, so it gives a deeper, rounder citrus flavor than juice alone, and that flavor stays strong even after the frosting rests overnight.
Juice brings the tang, but every extra spoonful also adds liquid. That is why this recipe keeps the juice at 2 tablespoons and gets the rest of its lemon punch from 1 tablespoon of zest. Zest only the yellow part of the peel. The white pith underneath is bitter.
How to Make Lemon Buttercream Frosting Step by Step
Beat the softened butter with a paddle attachment or a hand mixer on medium high speed for 3 to 4 minutes, until it looks pale, light, and fluffy. Scrape down the bowl, add the lemon zest and lemon juice, and beat for 30 seconds.
Turn the mixer to low and add the sifted powdered sugar about 1 cup at a time. Once it is all in, raise the speed to medium high and beat for 2 to 3 minutes until smooth and fluffy. Sifting first is worth the extra minute, since it removes the small lumps that would otherwise clog a piping tip.
Add the vanilla, the pinch of salt, and 1 tablespoon of heavy cream or milk, then beat for 1 to 2 minutes. Check the texture: if it is still stiff, add the second tablespoon of cream. For a soft yellow color, mix in 1 drop of yellow gel food coloring. One drop is plenty.
Lemon Buttercream vs Lemon Cream Cheese Frosting
In my notes I once compared this lemon buttercream with a lemon cream cheese version on cupcakes set out for a summer event. Both tasted bright, but the cream cheese frosting softened and slouched after about an hour. The buttercream held its shape through the afternoon.
- Lemon buttercream: sweeter, firmer, pipes tall swirls, and is the safer choice for outdoor tables and stacked layer cakes.
- Lemon cream cheese frosting: tangier and softer, better for sheet cakes and carrot or spice cakes that stay in the fridge. My cream cheese buttercream frosting sits between the two.
- Lemon ermine frosting: a cooked flour and milk base that is much less sweet. Use my ermine frosting and add lemon zest if sweetness is your concern.
Fixing Runny, Stiff, or Curdled Lemon Frosting
- Too runny: too much juice or cream, or butter that was too warm. Beat in more powdered sugar ¼ cup at a time, or chill the bowl for 15 minutes and re-whip.
- Too stiff to pipe: add the second tablespoon of cream or milk and beat for another minute.
- Looks curdled or split: the butter was too cold when the lemon juice went in. Keep beating, and if it does not come together, warm the sides of the bowl briefly and mix again.
- Gritty texture: the powdered sugar was not sifted or the frosting was not beaten long enough after the sugar went in.
- Not lemony enough: add more zest, not more juice. Extra juice thins the frosting.
Cakes, Cupcakes, and Cookies to Frost With It
This is my go to frosting for lemon buttercream cupcakes, where it holds piped swirls even after chilling. It is also lovely on a simple vanilla cake, on berry layer cakes such as a naked lemon blueberry cake, or between layers with a thin ring of lemon curd for extra tang.
It pairs well with cookies too, especially shortbread. For a striped piping effect, fill one side of the bag with this and the other with vanilla buttercream frosting. For a softer citrus flavor, try my orange buttercream frosting, or switch fruit completely with strawberry buttercream frosting.
Making Lemon Buttercream Ahead
You can make this frosting up to 2 days ahead. Store it in an airtight container in the fridge, then let it sit at room temperature until soft and re-whip it for a minute before using. It keeps its flavor well and does not separate unless it is over mixed.
Serve frosted cakes and cupcakes at room temperature. The lemon comes through more clearly and the texture feels softer without slipping. Refrigerate leftovers in a covered container and let them warm up a little before serving.
Lemon Buttercream Questions
How do you make lemon frosting?
Beat 1 cup softened butter for 3 to 4 minutes, add 2 tablespoons lemon juice and 1 tablespoon zest, beat in 3½ cups powdered sugar, then add vanilla, salt, and 1 to 2 tablespoons cream.
How much lemon buttercream do I need for a cake?
One batch frosts 12 to 16 cupcakes or fills and covers one 2 layer 8 inch cake.
Can I use lemon extract instead of lemon juice?
Yes. Replace the 2 tablespoons of juice with the same amount of cream or milk and start with ½ teaspoon lemon extract, then taste and add more if needed. Keep the zest for the best flavor.
What is the best frosting for lemon cake?
Lemon buttercream is the best choice when you need it to hold its shape or sit out at room temperature. Lemon cream cheese frosting is tangier but softer and best kept chilled.
Why is my lemon buttercream runny?
Usually the butter was too warm or extra juice was added. Beat in more powdered sugar ¼ cup at a time or chill the frosting for 15 minutes and re-whip.
Can you leave lemon buttercream at room temperature?
Yes, for the day you serve it. Frosted cupcakes held their shape for an afternoon in my test, while a cream cheese version slouched within an hour.
Save this lemon buttercream frosting to your frosting board so the ratio is close by the next time a lemon cake comes out of the oven. If you try it on cookies, cupcakes, or something else entirely, tell me in the comments. Your notes help other bakers.
Lemon Buttercream Frosting Recipe
This lemon buttercream frosting is a fluffy American buttercream made with softened unsalted butter, sifted powdered sugar, fresh lemon juice, lemon zest, vanilla, and a splash of heavy cream. It takes about 10 minutes and frosts 12 to 16 cupcakes or one 2 layer 8 inch cake, with a smooth, pipeable texture. Most of the lemon flavor comes from the zest, so the juice stays at 2 tablespoons and the frosting stays thick instead of runny. Use this lemon frosting for lemon cake, vanilla cake, berry layer cakes, lemon cupcakes, or shortbread cookies. Make it up to 2 days ahead, keep it in the fridge, and re-whip at room temperature before frosting.
Ingredients
- 1 cup (226g) unsalted butter, softened to room temperature
- 3 ½ cups (420g) powdered sugar, sifted
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest (from 1–2 lemons)
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 1–2 tablespoons heavy cream or milk, as needed for consistency
- 1 drop yellow gel food coloring (optional)
Instructions
- WHIP THE BUTTER: In a stand mixer fitted with a paddle attachment or using a hand mixer, beat the softened butter on medium-high speed for 3–4 minutes until the texture is light, creamy, and fluffy.
- ADD LEMON ZEST AND JUICE: Scrape down the sides of the bowl, then add the lemon zest and lemon juice. Beat for 30 seconds to fully incorporate the citrus flavor into the butter.
- ADD POWDERED SUGAR GRADUALLY: Reduce the mixer speed to low and add the powdered sugar slowly, about 1 cup at a time. Once all the sugar is added, increase to medium-high speed and beat for 2–3 minutes until the frosting is fluffy and smooth.
- ADD VANILLA, SALT, AND CREAM: Mix in the vanilla extract, a pinch of salt, and 1 tablespoon of cream or milk. Beat for 1–2 minutes, then check the texture. If the frosting is too thick, add another tablespoon of cream and mix until desired consistency is reached.
- OPTIONAL—ADD COLOR: If a more vibrant yellow appearance is desired, add a drop of yellow gel food coloring and mix until the color is evenly distributed.
Notes
Frosting can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Bring to room temperature and re-whip before using for best texture. Sift the powdered sugar for the smoothest piping. If the frosting is too soft, beat in more powdered sugar ¼ cup at a time or chill for 15 minutes and re-whip. For more lemon flavor, add extra zest rather than extra juice.
