This fresh lemon buttercream frosting recipe uses real lemons, and it makes the bright, sunny flavors pop on everything!
How to Make Lemon Buttercream Filling
Tips for Lemon Buttercream Frosting
If you’d like a thinner consistency, add a bit more lemon juice. For a thicker consistency, add more powdered sugar. Make sure your cake or cupcakes are completely cooled before using. If you’re spreading this on a 9×13 cake or another use where it doesn’t need to hold its shape, you can add 2 ounces of cream cheese along with the butter for a little tang. If you add the cream cheese, it won’t hold its shape as well when piped. Because this is flavored with natural lemon, the color is pale yellow. Feel free to add a few drops of yellow food coloring for a brighter yellow color.
Can You Freeze Buttercream Frosting?
Lemon buttercream frosting will keep in the refrigerator for 4 to 5 days. You can also freeze this frosting for up to three months in an airtight container or freezer bag.
How to Juice and Zest Lemons
Lemon Zest: For zest, use the zest of two full lemons (or more) with a Microplane grater or the finest side of a box grater. Be sure to use just the yellow part of the peel, the white part underneath (the pith) is bitter. Lemon Juice: To get the most juice from your lemons, For juicing lemons, place lemons in the microwave for about 15-20 seconds. Using the heel of your hand to roll them with gentle pressure on the counter before cutting.
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! Did you love this Lemon Buttercream Frosting? Leave us a comment and a rating below! © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
