Bright Lemon Buttercream Frosting Recipes

LEMON BUTTERCREAM FROSTING

Steps:

• In a large bowl using a hand mixer or the bowl of a stand mixer using the paddle attachment, beat butter until fluffy. Add powdered sugar and beat until combined, then add lemon juice and zest, vanilla, heavy cream, and salt and beat until combined. (If you desire a thinner consistency, add 1 more tablespoon cream.)

THE BEST LEMON BUTTERCREAM FROSTING

Steps:

• In a mixer, add the butter and the lemon juice.
• Cream together on low speed until they are completely combined.
• Add the powdered sugar one cup at a time and continue to beat on medium speed until the frosting is creamy.
• Add the lemon zest and 1 small drop of yellow food coloring (if desired)
• Continue to mix.
• If the frosting is too runny, add 1/2 cup additional powdered sugar. Keep adding powdered sugar 1/2 cup at a time until you have the frosting at the desired consistency.

LEMON BUTTERCREAM FROSTING

Steps:

• With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy - about 2 minutes. Add confectioners' sugar, lemon juice, heavy cream, and zest with the mixer running on low. Increase to high speed and beat for 3 full minutes. Taste and add salt as needed. Add up to 1/2 cup more confectioners' sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick.
• Cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing or refrigerating, thaw in the refrigerator, bring to room temperature then beat the frosting for a few seconds so it's creamy again. You may need to add a little milk or heavy cream if it's still too stiff.

LEMON FROSTING

Steps:

• Place room temperature unsalted butter in a mixing bowl. Use an electric mixer on medium-low and beat the butter for 1-2 minutes, until whipped and fluffy.
• Add in the powdered sugar and fresh lemon juice (and lemon zest if desired), beat again on low for 1-2 minutes, scraping down the sides of the bowl, until everything is incorporated.
• If the frosting is too thick, add a splash more lemon juice, beat until creamy.
• Spread on cake or pipe onto cupcakes.

BRIGHT LEMON BUTTERCREAM FROSTING

Steps:

• Cream butter, gradually add sugar, beating well.
• Add remaining ingredients, beat until smooth.
• Will frost a 3-layer (9 inch) cake.

FRESH LEMON BUTTERCREAM FROSTING

Steps:

• 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.

LEMON BUTTERCREAM FROSTING

Steps:

• Using a hand held mixer or standing mixer, cream the butter using a paddle or whisk attachment on medium high until light and fluffy, about 4-5 minutes. If necessary, half way through scrape down the sides of the bowl and continue mixing.
• Turn off the mixer and add powdered sugar, lemon juice, lemon zest. Mix on low for a minute until it incorporates and starts to look crumbly.
• Turn up the speed and continue mixing on medium to medium high, about 3-4 minutes until light and fluffy.
• If the frosting is too thick, you can add a tablespoon of milk or cream. If it is too thin, you can add another 1 or 2 tablespoons of powdered sugar.

LEMON BUTTERCREAM FROSTING

Steps:

• Beat butter, lemon peel and lemon juice in medium bowl with electric mixer on medium speed 30 seconds. Gradually beat in powdered sugar. Beat 2 to minutes longer or until light and fluffy.