This fresh lemon buttercream frosting recipe uses real lemons and it makes the bright, sunny flavors pop on everything from cookies, cupcakes, cakes, and even fancy petite fours!
To Juice and Zest Lemons
Whether you fill or frost or ice with this lemon buttercream recipe, make sure your pastries are fully cooled so it doesn’t melt the frosting.
Lemon Zest: Using the zest of the lemon adds the best flavor making it extra lemony. I use the zest of two full lemons, you can certainly use more if you like. You can find tips on zesting lemons here but favorite tool is a Microplane grater. You may notice the little oils from the rind when you zest so I like to zest right over the bowl I’m using for the frosting to make sure I catch all of that beautiful zest.
Lemon Juice: For juicing lemons, place lemons in the microwave about 15-20 seconds to warm them up and make them easier to squeeze. Using the heel of your hand, give them a roll on the counter with gentle pressure before cutting in half. If you have extra juice, place it in a small freezer bag and freeze. I break off small pieces to add to water or when I need lemon juice in a recipe!
How to Make Lemon Buttercream Filling
- Cream butter & shortening with a hand electric mixer until it is light and fluffy.
- Add lemon zest and juice and mix well.
- Add the powdered sugar a bit at a time and mix well. Once it’s fully incorporated, mix on high for a couple of minutes until light and fluffy!
If you’d like a bit of a thinner consistency, add a bit extra lemon juice. For a thicker consistency, add more powdered sugar. If you’re spreading this on a 9×13 cake or another use where it doesn’t need to hold its shape, you can also add in 2 ounces of cream cheese along with the butter for a little tang. If you add the cream cheese, it won’t hold it’s shape as well when piped.
Because this is flavored with natural lemon the color is a very pale yellow. Feel free to add in a couple of drops of yellow food coloring if you’d like to brighten it.
Can You Freeze Buttercream Frosting?
Your lemon buttercream frosting will keep in the fridge about 4 to 5 days and will freeze up to three months in a sealed and labeled container or plastic bag.
Allow it to thaw completely and feel free to refresh the flavor with a bit of extra lemon juice and whisk it so it is smooth again!
More Fantastic Frosting Recipes
- Best Ever Cream Cheese Frosting – the best, great on Carrot Cake!
- Chocolate Ganache Frosting – super rich
- One Minute Easy Chocolate Frosting – easy and pourable. Perfect for brownies.
- Fresh Strawberry Frosting – strawberry and lemon go great together!
- Chocolate Buttercream Frosting – so decadent
Fresh Lemon Buttercream Frosting
- 2 lemons
- ¾ cup butter
- ¼ cup shortening
- 3 cups powdered sugar
- ½ teaspoon lemon extract optional
- Zest both lemons and set zest aside. Juice one of the lemons to make 2 tablespoons juice. Reserve remaining lemons for another use.
- Cream butter and shortening with mixer on medium until light and fluffy. Add lemon zest and juice (and extract if using). Mix well.
- Add powdered sugar ½ cup at a time and beat until light and fluffy.
- To thicken consistency, add more powdered sugar. To soften consistency, add more lemon juice if required.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)