Lemon Buttercream Frosting
User Reviews
5
Lemon Buttercream Frosting
Description
This Lemon Buttercream Frosting starts by creaming salted butter with half of the powdered sugar until crumbly, then fresh lemon zest and juice are mixed in to impart a sharp, citrus brightness. The remaining powdered sugar is mixed slowly to integrate sweetness without mess. Gradual addition of heavy whipping cream adjusts the consistency, yielding a frosting that is light and spreadable yet capable of holding shape for piping or layering.
With roughly enough frosting to cover 24 standard cupcakes or about a dozen cupcakes with generous swirls, this frosting suits both casual treats and more decorated cakes. It can be used immediately or stored chilled, making it a versatile choice for baking projects needing a fresh lemon-flavored topping.
Refrigerated frosting should be allowed to return to room temperature before use and can be frozen for up to three months without loss of texture or flavor.
Ingredients
- 1 1/2 cups butter softened to room temperature, salted
- 4 cups powdered sugar sifted and divided
- 2 tsp lemon zest
- 3 Tbsp lemon juice fresh is best
- 3-4 Tbsp heavy whipping cream
Instructions
- In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), add butter and 2 cups of the sifted powdered sugar. Beat on low at first, then increase speed to about medium. It will be crumbly at this point.
- Add lemon zest and lemon juice and continue mixing for 1 minute.
- Add remaining powdered sugar, a little at a time, mixing on a lower speed to prevent the sugar from flying out the mixer.
- Once all sugar is beaten in, keep the mixer on low speed, and slowly pour in the heavy whipping cream, about a Tbsp at a time, until frosting is creamy, light and fluffy. Adjust the amount of cream to change the consistency of the frosting (less cream = stiffer frosting and vice versa).
- Use immediately, or add to an airtight container and refrigerate for up to 1-2 weeks or freeze for up to 3 months.
Notes
- This recipe yields enough frosting for 24 standard cupcakes or about 12 cupcakes with large swirls.
- Frosting can be refrigerated in an airtight container for 1-2 weeks or frozen up to 3 months.
- Allow refrigerated frosting to soften at room temperature before spreading or piping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Calories | 186kcal | 9% |
| Carbohydrates | 20g | 7% |
| Protein | 1g | 2% |
| Fat | 12g | 18% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 33mg | 11% |
| Sodium | 102mg | 4% |
| Potassium | 7mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 382IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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