This lemon buttercream is delicious and easy to make! It’s sweet, a little tart and bright. It’s great on cake, cookies or any dessert you want to use it in. You could even roll it up and dip it in lemon curd then white chocolate coating for an indulgent and delicious truffle.
I love anything lemony and this frosting is no exception! It tastes great when paired with a more tart lemon element like lemon curd, lemon glaze or a squeeze of fresh lemon on top (I am a sucker for the sour lemon combo) but it’s delicious on it’s own too.
This lemon buttercream makes enough to frost a 2 tiered – 8-9 inch cake or a 3 tier – 6 inch cake. It will also store in a covered container in the refrigerator for a week. You can easily cut the recipe in half if you are not making a multilayered cake or won’t need a large amount.
I use this frosting on my strawberry lemon cake and it’s delicious! For that recipe you can CLICK HERE. That’s a delicious one!
What you need to make lemon buttercream:
Makes ~6 cups frosting
- 2 lbs powdered sugar
- 1/2 cup butter – softened
- 2 tablespoons lemon juice
- 1 tablespoon lemon extract
- pinch of salt
- 1/2- 3/4 cup half and half – slowly add it until you reach your desired thickness.
Instructions
- Add powdered sugar, butter, lemon juice, lemon extract, salt together and begin blending with a electric whisk. Slowly begin pouring half and half into the mixture until the mixture reaches your desired thickness.
Lemon Buttercream
Ingredients
- 2 lbs powdered sugar
- 1/2 cup butter – softened
- 2 tablespoons lemon juice
- 1 tablespoon lemon extract
- pinch of salt
- 1/2- 3/4 cup half and half – slowly add it until you reach your desired thickness.
Instructions
- Add powdered sugar, butter, lemon juice, lemon extract, salt together and begin blending with a electric whisk. Slowly begin pouring half and half into the mixture until the mixture reaches your desired thickness.