Lemon Buttercream Frosting
The best easy lemon buttercream! Made using fresh lemon juice for a zingy, light and fluffy frosting.
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Dessert, Snack
Cuisine: Fusion
Diet: Gluten Free, Low Salt, Vegetarian
Servings: 12 servings
Calories: 243kcal
- 175 g unsalted butter softened
- 425 g 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