This bright and zesty lemon buttercream frosting is a match made in heaven for spring desserts! It’s versatile enough to use as a filling, frosting, or decorative topping for cakes, cupcakes, cookies, or even macarons. Pair it with a lemon cake for an unforgettable treat that bursts with sunshine flavor. The consistency is silky smooth, making it perfect for piping or spreading. Let’s whip up this delightful frosting!
Ingredients
(Yields about 3 cups)
- 1 cup (226g) unsalted butter, softened to room temperature
- 3 ½ cups (420g) powdered sugar
- 2 tablespoons (30ml) fresh lemon juice (about ½ of a large lemon)
- 2 teaspoons (10ml) whole milk, room temperature
- Pinch of salt (adjust to taste)
- 1-2 drops yellow food coloring gel (optional)
Instructions
Step 1: Cream the Butter
In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter on high speed for about 5 minutes until it’s creamy, light, and fluffy. This step is crucial for achieving that smooth, airy texture.
Step 2: Add the Sugar
Gradually add the powdered sugar in two additions. Mix thoroughly on low speed after each addition to avoid a sugar cloud, then scrape down the sides of the bowl. Once incorporated, mix on medium speed for about 1 minute.
Step 3: Flavor and Smooth
Add the fresh lemon juice, whole milk, and a pinch of salt. Mix on low speed until the ingredients are fully blended, then increase the speed to medium-high for another 1-2 minutes. The buttercream should be smooth and spreadable.
Step 4: Optional Color Boost
If desired, mix in 1-2 drops of yellow food coloring gel to give the frosting a vibrant, sunny hue. Beat just until the color is evenly distributed.
Tips for the Perfect Lemon Buttercream
- Room Temperature Ingredients: Ensure butter and milk are at room temperature for a silky consistency.
- Adjust Sweetness: For a less sweet frosting, reduce powdered sugar slightly and add a touch more lemon juice or milk to maintain consistency.
- Storage: Store leftovers in an airtight container in the fridge for up to 1 week. Bring to room temperature and re-whip before using.
Spread this creamy, tangy lemon buttercream over your favorite spring desserts, and watch them transform into something truly special! 🌼🍋