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easy lemon buttercream frosting in a mixing bowl with lemons behind

Lemon Buttercream Frosting

Kachina @ Sweet Mouth Joy
The best easy lemon buttercream! Made using fresh lemon juice for a zingy, light and fluffy frosting.

Rate this recipe here:

5 from 3 votes
Prep Time 15 mins
Total Time 15 mins
Course Dessert, Snack
Cuisine Fusion
Servings 12 servings



  • 175 g (¾ cups) unsalted butter softened
  • 425 g (3 ½ cups) powdered icing sugar
  • 1 ½ tablespoon lemon juice fresh roughly 1 lemon’s juice
  • 1 tablespoon milk or heavy cream optional
  • Pinch of salt optional


  • Beat the butter (either by hand, using an electric mixer or stand mixer) until pale, light and fluffy. This could take several minutes.
  • Sieve half of the icing sugar into the butter and beat until combined, then repeat this with the remaining half of icing sugar.
  • Add in the lemon juice and salt (if using), mixing until only just smooth.
  • If needed, stir in milk or cream 1 teaspoon at a time until you get a thick but spreadable consistency and enjoy!


  • This recipe makes enough frosting for roughly 12-14 cupcakes, or to frost the outside (i.e. top and sides) of a 2-layer 8-inch cake.
  • Scale up the recipe by ½ to fill and frost a 2-layer, 8-inch cake generously.


Calories: 243kcal | Carbohydrates: 36g | Protein: 0.2g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 3mg | Potassium: 8mg | Fiber: 0.01g | Sugar: 35g | Vitamin A: 367IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.03mg

Nutritional information is an estimate based on an online nutritional calculator, actual values may vary.

Keyword Buttercream, Frosting, Lemon
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