Description
This lemon buttercream frosting is light, fluffy, and perfect for frosting cupcakes or cakes.
Ingredients
Scale
- 1 cup unsalted butter (room temperature)
- 4 cups powdered sugar (sifted)
- ¼ teaspoon fine salt
- 2 teaspoons fresh lemon zest
- 2 tablespoons fresh lemon juice
- 2 tablespoons heavy cream
- 1 to 2 drops yellow gel food coloring (optional)
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, add the unsalted butter and whisk on medium-high speed for 2 to 3 minutes to get the butter light and fluffy. You may need to stop the mixer every so often to scrape down the sides of the bowl.
- To the bowl of whipped butter, add the sifted powdered sugar, one cup at a time, and mix until all the powdered sugar has been incorporated. You will want to start on low speed and work up to medium-high to avoid getting powdered sugar all over the counter.
- Continue to add the powdered sugar, one cup at a time, until all the powdered sugar has been incorporated. You will need to stop and scrape down the sides of the bowl and the whisk between each addition.
- Add the salt, lemon zest, fresh lemon juice, heavy cream, and optional yellow gel food coloring to the butter and whip on high speed for 2 to 3 minutes or until your lemon frosting is light and fluffy and has almost doubled in volume.
- Transfer your lemon buttercream frosting to a large piping bag fitted with a large decorative piping tip and frost your cupcakes.
Notes
- Make sure the butter is at room temperature for the best texture.
- For more lemon flavor, you can increase the amount of lemon zest and juice.
- This frosting can be stored in an airtight container in the refrigerator for up to one week.
- Prep Time: 10 minutes
- Category: Desserts
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 120
- Sugar: 15g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 30mg