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The right mixture of candy and tangy, this lemon buttercream frosting is scrumptious on high of desserts and cupcakes or when used as a filling.
One in every of my hottest recipes right here on MBA is my home made buttercream frosting. And I get why! It’s scrumptious, has an exquisite texture, and is very easy to make.
That basic recipe has served as a base for a number of different frosting recipes round right here: strawberry frosting, brown butter frosting, and chocolate buttercream.
Since spring is simply across the nook, it appeared like time to work on a shiny, citrusy model for you. This lemon buttercream frosting simply screams spring to me, and I can’t cease picturing it on an exquisite layer cake as the middle of an Easter unfold.
The most effective lemon buttercream frosting
When you’re a giant fan of lemon, you’re gonna be a giant fan of this lemon buttercream recipe.
This frosting has all the creamy, fluffy texture of my basic buttercream frosting, however with the added brightness from lemon zest and lemon juice.
In reality, if American buttercream frosting is usually too candy for you, this can be the proper compromise. The tart lemon taste actually helps to stability out the sweetness, making for a frosting that isn’t too candy and never too tart.
Whether or not you’re utilizing it on high of desserts and cupcakes or as a filling for cookie sandwiches, this lemon buttercream is a recipe you’re going to wish to make time and again.
How one can make my lemon buttercream
When you’ve by no means made home made frosting earlier than, you’ll be stunned at how simple it’s. And it’s soooo a lot better than the canned stuff you purchase on the retailer. You’ll by no means return after you have the true factor!
Elements you’ll want
To make my lemon buttercream frosting, you have to:
- 1 1/2 cups softened unsalted butter
- 24 ounces confectioner’s sugar, sifted
- Pinch of high-quality grain salt
- 2 tablespoons contemporary lemon juice
- Zest of 1 lemon
- 1-3 tablespoons chilly milk
For the smoothest, creamiest buttercream, you must begin with room-temperature butter. When you overlook to set your butter out forward of time, take a look at my ideas for easy methods to soften butter rapidly.
Powdered sugar is the opposite key ingredient in frostings similar to buttercream or cream cheese frosting. In case you are out of powdered sugar, make a easy powdered sugar substitute to make use of as an alternative.
Be sure to use contemporary lemon juice on this recipe. It’s going to style a lot better than the bottled stuff. You will want 1 massive lemon to get the zest and juice required for this frosting.
Making lemon frosting
Utilizing a mixer, begin by beating the butter on medium-high velocity for 6-7 minutes.
Recipe Tip
To get the most effective texture in your frosting, take the time to whip the butter totally earlier than you add the opposite components. Don’t attempt to skimp on the blending time!
As soon as the butter is nicely crushed, flip the mixer to low and slowly add the salt and powdered sugar.
As soon as the sugar is absolutely integrated, add the lemon juice, lemon zest, and milk till nicely combined.
Now flip the mixer again as much as medium-high velocity and proceed mixing for one more 6-7 minutes. This may show you how to get that fluffy consistency all of us love in frosting.
In case your lemon buttercream is a bit too thick, add in extra milk a splash at a time till you attain your required consistency.
Utilizing this frosting
The obvious approach to make use of lemon buttercream frosting is on a cake or cupcakes. For a double dose of lemon, attempt it on lemon cake or lemon cupcakes.
You could possibly additionally pair the lemon with different cake flavors, similar to vanilla cupcakes, strawberry cupcakes, or coconut cake.
You can even use it as a filling for cupcakes along with or as an alternative of utilizing it to high the cupcakes. When you’ve by no means stuffed cupcakes earlier than, take a look at my publish on easy methods to fill cupcakes.
Don’t restrict your self to desserts! It’s an incredible topping for sugar cookie bars and even bitter cream cookies.
I even like it as a filling for cookie sandwiches! Strive it with lemon poppy seed cookies, vanilla bean lemon sugar cookies, or simple sugar cookies.
Make-ahead and storage ideas
Lemon buttercream frosting might be made just a few days forward of time and piped or unfold onto desserts or cupcakes everytime you’re able to serve them.
Cowl and refrigerate the frosting in an hermetic container for as much as three days. Once you’re prepared to make use of it, merely carry it to room temperature. Beat it for about 5 minutes with a mixer or till clean.
Chances are you’ll want so as to add a splash of cream or milk to revive the consistency earlier than utilizing it.
Freezing lemon frosting
Further lemon frosting may also be frozen for longer-term storage.
Place the frosting in a freezer-safe hermetic container. Typically I will even place a layer of plastic wrap on the highest of the buttercream for additional safety. Freeze for as much as a month.
Let the frosting thaw within the fridge in a single day. Earlier than utilizing, let it come to room temperature and beat it along with your mixer for about 5 minutes or till good and clean. Add a splash of milk or cream if wanted.
Regularly requested questions
In case you are a fan of shortening in your buttercream frostings, merely substitute 1/2 cup of the butter with 1/2 cup shortening.
As soon as piped or unfold onto your cake, cupcakes, or cookies, this lemon buttercream will crust up. If you wish to add sprinkles or different decorations, ensure to try this proper after piping it on, earlier than it has an opportunity to type a crust.
Regardless that it crusts up, it received’t fully harden. Watch out if storing or transporting baked items embellished with this frosting so that you simply don’t smash your stunning adorning work.
Lemon buttercream frosting holds up nice at room temperature. However it’s going to undoubtedly begin to droop or soften if it will get too sizzling.
When you’re taking desserts or cupcakes embellished with this frosting to an occasion with out air-con or the place it’ll be within the solar (similar to a summer season cookout), I counsel retaining the dessert chilled till able to serve.
Sure, this buttercream holds up rather well as a thick coating on desserts or for piping decorations. You can even alter the thickness of the frosting by including much less or extra milk to fit your adorning wants.
When you solely have salted butter available, omit the salt within the recipe.
This frosting has a naturally yellow tint to it from the lemon zest, however won’t be shiny yellow by itself. When you want a brighter shade, add 1 or 2 drops of yellow meals coloring together with the milk. I like to recommend beginning with 1 drop and including extra as wanted.
This recipe makes sufficient lemon buttercream to high 24 cupcakes, one 8-inch or 9-inch layer cake, or one sheet cake.
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Within the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high velocity for 6-7 minutes.
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With the mixer on low velocity, slowly add within the salt and powdered sugar, and proceed beating till the sugar is absolutely integrated.
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Add in lemon juice, lemon zest, and milk, and blend on low velocity till integrated.
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Flip the mixer again as much as medium-high velocity and beat the frosting for an extra 6-7 minutes.
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If the frosting is just too thick, add in a little bit of milk, one teaspoon at a time till you attain the specified consistency.
- You may simply alter the consistency of this recipe by merely including in additional milk a splash at a time.
- In case you are a fan of shortening in your buttercream, merely omit one stick (1/2 cup) of butter and substitute with 1/2 cup shortening.
- Coated and refrigerated frosting might be saved for as much as three days. Merely carry it to room temperature and beat with an electrical mixer till clean. Chances are you’ll want so as to add a few teaspoons of heavy cream or milk to revive the consistency. Frosting may also be frozen for as much as a month.
- When you garnish with sprinkles, be sure to do that instantly after you frost your baked items. As soon as the highest layer of the buttercream crusts, nothing will stick.
- Be taught easy methods to make powdered sugar for these occasions when you might have run out however nonetheless need frosting!
Energy: 102kcal, Carbohydrates: 28g, Protein: 0.1g, Fats: 12g, Saturated Fats: 7g, Polyunsaturated Fats: 0.4g, Monounsaturated Fats: 3g, Trans Fats: 0.5g, Ldl cholesterol: 31mg, Sodium: 2mg, Potassium: 6mg, Fiber: 0.004g, Sugar: 0.1g, Vitamin A: 356IU, Vitamin C: 0.5mg, Calcium: 4mg, Iron: 0.004mg
Vitamin data is robotically calculated, so ought to solely be used as an approximation.
