Lemon Frosting Recipe

cupcakes with lemon frosting topped with fresh lemon slices and lemon zest

5 from 1 rating

After making lemon frosting for over 10 years (and learning the hard way), I’ve figured out how to prevent separation, achieve a silky-smooth texture, and adjust sweetness to taste. Room-temperature butter is key for the perfect consistency, letting the mixer run on low at the end removes air bubbles, and you can tweak the sugar-to-lemon ratio for your ideal flavor. My goal is to help you skip the trial and error so you get smooth, flavorful frosting every time!

Prep Time5

Course: Dessert

Cuisine: American

Keyword: lemon frosting

Servings: cups

Author: Beth

Ingredients

1 cup (226g) unsalted butter room temperature
3 ½-4 ½ cups (395-510g) powdered sugar
2 tablespoons fresh lemon juice
2 tablespoons heavy whipping cream milk can be substituted
½ teaspoon salt
2 teaspoons 1 lemon lemon zest, optional

Instructions

In a stand mixer or using a hand mixer, beat the butter on medium speed for 1-2 minutes, until light and fluffy.
1 cup (226g) unsalted butter
Gradually add 3 ½ cups of powdered sugar, lemon juice, heavy whipping cream, salt and the lemon zest, mixing on low until combined. Increase the speed to high and beat for 2-3 minutes. Adjust the sweetness by adding more powdered sugar if desired. If it’s too thick, thin with 2-4 additional teaspoons of heavy cream.
3 ½-4 ½ cups (395-510g) powdered sugar, 2 tablespoons fresh lemon juice, 2 tablespoons heavy whipping cream, ½ teaspoon salt, 2 teaspoons 1 lemon lemon zest, optional
Use right away on cupcakes or cake. Additionally, cover and store in the refrigerator for up to 1 week or in the freezer for up to 3 months. After freezing, let it thaw in the refrigerator, once cold and no longer frozen, move to the counter and allow it to come to room temperature. Before using, beat the frosting for 30-60 seconds to restore its creamy texture. If it’s still too stiff, add a small amount of milk or heavy cream and mix until smooth.

Nutrition