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- April 29, 2020
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If you’re looking for an amazing lemon frosting, this one is it! My best ever lemon buttercream recipe is so fluffy, creamy, zesty and tangy! Made with lemon zest, lemon extract and a bit of citric acid, which makes the buttercream zesty and sour! This recipe makes enough frosting for a three layer, 8-inch cake; two-layer, 9-inch cake; or 24 cupcakes. Make sure to check out the rest of my ‘Back to Cake Basics’ episodes for more cake and frosting recipes!
Watch My Lemon Buttercream Video!
Watch my YouTube video for step-by-step instructions and more tips for making this incredible lemon frosting. Want to receive new recipe emails in your inbox? Make sure to subscribe to my website emailing list and myYouTube channel and turn on notifications!
Ingredients for Lemon Buttercream
Here are the ingredients you’ll need to make this zesty frosting:
- Unsalted Butter: use only unsalted butter for this recipe. Soften it at room temperature for 30 minutes before using it.
- Confectioner’s Sugar: for best results, use a fresh bag of sugar. This type of sugar absorbs moisture very quickly and this cause the frosting to feel grainy.
- Lemon Extract: lemon oil will also work well to add lemon flavor.
- Lemon Zest: fresh lemon zest adds tons of lemon flavor!
- Citric Acid: this is the same ingredient used in sour candies to make them sour. It will make this frosting extra zesty.
How to Make Lemon Buttercream
This lemon frosting recipe is so simple and so delicious! Here’s how to make it:
- To make this recipe, I start with a basic buttercream base, then add the lemon flavors and color.
- When making any type of buttercream, the first step is preparing the butter. Allow the butter to soften at room temperature. The butter should be just slightly soft, not runny or melted! Whip the butter on its own for about 6 to 9 minutes on high speed, making sure all the butter is whipped. The butter should be fluffy, creamy and a pale creamy color.
- Next, add in the confectioner’s sugar and start whisking on low speed first, then on high speed for 3 to 4 minutes, until the lemon frosting is fluffy.
- And now, you’re ready to add the flavors! Add in the extract, acid, zest and color and whisk for 1 minute until the flavors are well incorporated.
How to Store Buttercream
If you don’t plan to use this buttercream frosting right away, you can store it for later. You can store it in the refrigerator for 1 week. Simply place it into an airtight container and into the fridge. Soften at room temperature for 1 hour, then mix again and use. You can also store it in the freezer. Transfer the buttercream into a freezer friendly container and store it for up to 1 month. Defrost the frosting in the refrigerator overnight.
Recipe Ideas
Want to enjoy this lemon buttercream? Here are a few recipes you can use this frosting with!
- Lemon Raspberry Macarons – this frosting is perfect for my Raspberry Macarons.
- Lemon Raspberry Cake – the original recipe is made with cream cheese frosting but this cake will also taste great with this lemon frosting.
- Raspberry Lemon Cake – another great cake recipe that will work great with this recipe!
- Strawberry Lemonade Cake – lemon cake layers with strawberry filling using this frosting!
Supplies For Lemon Frosting
You’ll need a few supplies for this recipe. The lemon extract and yellow color is available at most stores, while the citric acid may be harder to find. Here are some products links (affiliate links):
- Citric Acid – this is what makes sour candies, sour! Citric acid has the same texture as granulated sugar is a great option for this recipe because it makes this lemon buttercream sour and tangy.
- Lemon Extract – add 1 to 2 teaspoons of lemon extract for more lemon flavor.
- Lemon Zester – I love this zester and use it all the time for zesting lemons, limes or oranges.
- Yellow Gel Food Coloring – I recommend using a concentrated gel food color for this frosting recipe.
More Recipes!
Enjoyed this lemon frosting recipe? It’s part of my ‘Back to Cake Basics’ series. Check out some of my other recipes you’re sure to enjoy!
- Raspberry Buttercream – try this amazing berry buttercream made with REAL berry flavor! So delicious!
- Caramel Buttercream: one of my favorites! Salted caramel frosting with dulce de leche.
- French Buttercream: the smoothest frosting ever, made with egg yolks, sugar syrup and butter.
- Italian Meringue Buttercream: learn how to make meringue buttercream with egg whites!
The Best Lemon Buttercream Recipe (video)
15 minutes mins prep + 0 minutes mins cook
4 cups
The most delicious lemon buttercream with lemon extract, lemon zest and citric acid to make it extra zesty!
IngredientsUS Customary – Metric
US Customary – Metric
2 cups unsalted butter, softened
3 cups confectioner’s sugar
1 tsp lemon extract
2 tsp citric acid
lemon zest from 1 to 2 lemons
yellow food color
Instructions
Soft the unsalted butter at room temperature until slightly soft to touch. Butter should not be melted, runny or too soft. Place the butter into a mixer bowl and whisk on high speed for 6 to 9 minutes, until the butter is very fluffy, creamy and a pale creamy color. Scrape down the sides of the mixing bowl often to get all the butter whipped.
To the whipped butter, add the confectioner’s sugar and continue whisking. Whisk first on low speed until the sugar is incorporated, then whisk on high speed for 3 to 4 minutes until the frosting is fluffy.
Next, add the lemon extract, citric acid, lemon zest and yellow food coloring. Whisk the flavorings into the buttercream for about 30 seconds, scrape down the sides of the mixing bowl and whisk again for another 30 seconds, until the flavorings and color is well incorporated.
This recipe makes enough frosting for a three layer, 8-inch cake; two-layer, 9-inch cake; or 24 cupcakes. This frosting will also work well for filling macarons or pastries. Buttercream can stand in the refrigerator for 1 week; cover well.
Nutrition
Serving: 1cup | Calories: 1171kcal | Carbohydrates: 90g | Protein: 1g | Fat: 92g | Saturated Fat: 58g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 24g | Trans Fat: 4g | Cholesterol: 244mg | Sodium: 14mg | Potassium: 29mg | Sugar: 88g | Vitamin A: 2836IU | Calcium: 28mg | Iron: 1mg
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Course:
- Back To Cake Basics
- Cakes
- Dessert
Cuisine:
- American
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10 comments
- Sohaila
Hi instead of citric acide I can use the juice of lemon fresh same amount .
- Reply
- tatyanaseverydayfood
I would recommend using lemon zest instead of lemon juice. It will add more flavor!
- Reply
- Lynann
I am making a lime butter cream for the coconut lime Macarons. I don’t have any lime extract can I use lime juice and the citric acid instead. I will use lime zest.
- Reply
- tatyanaseverydayfood
Hi! Lime zest will be a wonderful replacement for lime extract. Enjoy!
- Reply
- Brenda
What brand of citrus acid do you use?
- Reply
- tatyanaseverydayfood
Hi Brenda! I bought my citric acid in bulk at the store, so I’m not sure about the brand. However, Amazon sells food-grade citric acid for a great price!
- Reply
- Nancy
Thanks for the recipe
.😁😁😁😁- Reply
- tatyanaseverydayfood
You’re very welcome, it’s my pleasure! Enjoy!
- Reply
- Mila
Hi Tatyana, I was wondering what cupcake recipe would be the best for this frosting?
- Reply
- tatyanaseverydayfood
Hi Mila! You can use this frosting with my basic Vanilla Cake recipe and add zest from 2 lemons to the batter. You can also use my Lemon Poppy Seed Muffins and add the frosting to make cupcakes.
https://tatyanaseverydayfood.com/lemon-poppy-seed-muffins/
https://tatyanaseverydayfood.com/simple-vanilla-cake/This Lemon Pound Cake recipe can also be used to make cupcakes: https://tatyanaseverydayfood.com/lemon-pound-cake/
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