Lemon Buttercream Frosting

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Lemon buttercream frosting has that clean, sweet-sour flavor that just makes everything taste like sunshine. It’s smooth, thick, and pipes like a dream—perfect for tall cupcake swirls or neatly frosted cakes.

I use it most when I want something with a bold lemon kick but still that soft, buttery texture that melts in your mouth.

I’ve tested a lot of lemon frostings over the years, and this one is the only one I come back to every time. It’s light but rich, fluffy but sturdy.

You get a fresh lemon flavor from both the zest and the juice—nothing bottled, nothing fake—and the balance with the sugar and butter is just right. It’s the kind of frosting that makes people lick the spoon and the bowl.

This is the one I use when I need frosting that looks good and tastes better. The texture holds up for tall swirls, layer cakes, or even those cookie sandwiches that look too pretty to eat (but don’t let that stop you).

No weird aftertaste, no slouching in warm weather—just a smooth, lemony swirl that tastes like it was made with care, not shortcuts.

Table of Contents

Lemon Buttercream Frosting Recipe

Yields enough to frost 12 cupcakes with generous swirls or a 2-layer 8-inch cake

Ingredients

1 cup (226g) unsalted butter, room temperature
3 ¾ cups (450g) powdered sugar, sifted
1 tablespoon finely grated lemon zest (from 1 large lemon)
3 tablespoons freshly squeezed lemon juice (strained to remove pulp/seeds)
1 tablespoon heavy cream (or milk, but cream is better for texture)
½ teaspoon pure vanilla extract
⅛ teaspoon fine sea salt

Tip: The key to this frosting’s satiny texture is using butter that’s truly at room temperature—soft enough to indent with a finger, but not shiny or melty.

Instructions

In a stand mixer fitted with a paddle attachment (or use a handheld mixer), beat the butter on medium speed for 2–3 minutes until it’s completely smooth, pale, and creamy.
Add the lemon zest and vanilla extract, and beat for another 30 seconds to evenly distribute the flavor.
Reduce the speed to low and gradually add sifted powdered sugar, ½ cup at a time. After each addition, beat on low just until combined (to avoid a sugar cloud), then increase to medium-high for 15–20 seconds to aerate.
Once all the sugar is incorporated, add lemon juice, heavy cream, and salt. Beat on medium-high for 2 full minutes. The frosting should now be whipped, fluffy, and thick enough to hold its shape.
Taste and adjust: for more tang, add another ½ teaspoon lemon juice; for stiffer texture (e.g. hot weather), add 2–3 more tablespoons of powdered sugar.
Use immediately to frost cooled cupcakes or cake, or cover tightly and refrigerate for up to 5 days. Bring back to room temperature and rewhip before using.

Tips For Making Lemon Buttercream Frosting

Getting lemon buttercream just right doesn’t need to be tricky—just a few smart moves can make a big difference.

Use room-temperature butter: It should be soft enough to press with your finger, but not melted. This helps it mix smoothly with the sugar.
Always sift your powdered sugar: It makes the frosting extra smooth and keeps lumps away.
Add lemon juice slowly: Pour it in a little at a time so the frosting doesn’t break or get too thin.
Use both zest and juice: Zest gives bold lemon flavor without thinning the frosting.
Beat it well: Whipping the frosting for a few extra minutes at the end makes it light and fluffy.
Adjust consistency if needed: Too thick? Add a tiny splash of milk or lemon juice. Too soft? Mix in more powdered sugar.

How To Use Lemon Buttercream Frosting?

This frosting works beautifully with so many baked goods. Here are some ideas where it really shines:

Lemon cupcakes
Vanilla cupcakes
Lemon layer cakes
Sugar cookies
White or yellow cake
Raspberry cake or cupcakes
Coconut cake
Sandwich cookies
Sheet cakes for birthdays or spring parties

Make Ahead And Storage Tips

You can easily make lemon buttercream frosting in advance, and it stores well if you follow a few simple steps.

Make ahead: Prepare the frosting up to 5 days before you need it. Store in an airtight container in the fridge.
To use later: Let it sit at room temperature for about 30–45 minutes, then re-whip it for 1–2 minutes so it gets fluffy again.
Freezing: You can freeze it for up to 2 months. Thaw overnight in the fridge, bring to room temp, and beat again before using.
On cakes/cupcakes: Once frosted, keep the cake or cupcakes in a cool place. If it’s warm or humid, refrigerate them and bring them out about 30 minutes before serving.

How Well Does Lemon Buttercream Frosting Hold Up To Heat?

Lemon buttercream holds its shape in warm weather better than whipped cream but not as well as shortening-based frostings.

Mild room temp: It holds up well for a few hours in cooler indoor conditions.
Warm rooms or outdoor events: It may start to soften after 1–2 hours, especially in sun or heat.
High heat (above 80°F/27°C): It can start melting or lose its shape. For hot days, keep frosted desserts in the fridge until just before serving.
Tip: Add a bit more powdered sugar if you know it’ll be in heat—it helps thicken the frosting a little.

Why Does My Lemon Buttercream Frosting Curdle?

If your frosting looks separated, chunky, or almost like scrambled eggs—don’t panic. Here’s why it happens and how to fix it.

Butter was too cold or too warm: If it’s too cold, it won’t mix smoothly. If it’s too warm, the liquid from the lemon can cause separation.
Added lemon juice too fast: Pouring in too much at once can “shock” the butter and cause it to curdle.
Mixing too quickly: High speed too early can make it split before it comes together.
Fix it: Keep mixing! Often, just beating the frosting a few minutes longer will smooth it out. If it’s still separated, try chilling the bowl for 10 minutes, then re-whip.