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Lemon Buttercream

A creamy, zesty lemon buttercream frosting perfect for cakes and cupcakes.

Ingredients

Scale
  • 2 cups unsalted butter, softened
  • 3 cups confectioner’s sugar
  • 1 tsp lemon extract
  • 2 tsp citric acid
  • Zest from 1 to 2 lemons
  • Yellow food color (optional)

Instructions

  1. Prepare the ingredients: Start by ensuring your butter is softened to room temperature.
  2. Cream the butter: In a large mixing bowl, beat the softened butter on medium speed until smooth and creamy.
  3. Add the confectioner’s sugar gradually, one cup at a time, mixing on low speed initially.
  4. Incorporate the flavorings: Add the lemon extract, citric acid, lemon zest, and food color. Blend on medium speed.
  5. Adjust consistency: If the frosting is thick, add milk; if too thin, add confectioner’s sugar.
  6. Taste and adjust: Modify tanginess or sweetness to your preference.
  7. Chill (optional): Refrigerate if not using immediately, then whip again before use.

Notes

This frosting pairs well with vanilla cupcakes and can be piped for an elegant finish.

Nutrition

Keywords: lemon buttercream, frosting, dessert, easy recipes, baking, sweet