A lusciously smooth lemon buttercream frosting infused with zesty lemon extract, vibrant lemon zest, and a touch of citric acid for a tart, refreshing flavor that perfectly balances sweetness. This silky, sunshine-hued frosting is ideal for cupcakes, layer cakes, and macarons.
Why You’ll Love This Recipe
This lemon buttercream frosting stands out for its perfect harmony of sweet and tangy. The use of citric acid intensifies the lemony brightness, making each bite burst with citrusy freshness. It’s easy to prepare, incredibly fluffy, and pairs beautifully with a variety of desserts—from classic vanilla cupcakes to rich chocolate layer cakes. Whether you’re looking for a vibrant macaron filling or a lively cake topper, this frosting delivers on both taste and texture.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- unsalted butter, softened
- confectioner’s sugar
- lemon extract
- citric acid
- lemon zest (from 1–2 lemons)
- yellow food coloring (optional)
Directions
- Allow the unsalted butter to soften at room temperature until it’s pliable but not melted. Place the butter in a stand mixer bowl.
- Whip the butter on high speed for 6–9 minutes until pale, ultra-fluffy, and creamy. Scrape down the sides of the bowl occasionally.
- Add the confectioner’s sugar to the whipped butter. Mix on low speed until the sugar is incorporated, then switch to high and whip for an additional 3–4 minutes until light and airy.
- Add lemon extract, citric acid, freshly grated lemon zest, and yellow food coloring if desired.
- Whisk on medium speed for 30 seconds, scrape the bowl, then whip again for another 30 seconds until fully blended and evenly colored.
- Use immediately to frost cupcakes, cakes, macarons, or pastries. For later use, store tightly covered in the refrigerator.
Servings and timing
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: Approximately 4 cups of frosting
Calories: 1171 kcal (per cup)
Variations
- Vegan Version: Substitute unsalted butter with plant-based butter alternatives designed for baking.
- Less Tart: Reduce citric acid to 1 teaspoon for a milder tang.
- Lemon-Lavender Twist: Add ½ teaspoon of culinary-grade lavender extract for a floral note.
- Orange Buttercream: Replace lemon zest and extract with orange zest and orange extract.
- Berry Infusion: Mix in 2–3 tablespoons of freeze-dried raspberry or strawberry powder for a fruity color and flavor boost.
Storage/Reheating
Store leftover lemon buttercream in an airtight container in the refrigerator for up to 1 week. Before reusing, allow it to come to room temperature and re-whip to restore its original texture and fluffiness. For longer storage, it can be frozen for up to 2 months—thaw in the fridge overnight, then whip before use.
FAQs
What is citric acid, and why is it used in this recipe?
Citric acid is a natural compound found in citrus fruits. It intensifies the tartness in the frosting and gives it a bright, authentic lemon flavor.
Can I make this frosting without citric acid?
Yes, but the frosting will have a milder lemon flavor. You can increase the lemon zest and extract to compensate slightly.
How do I prevent the buttercream from becoming too soft?
Ensure your butter is softened, not melted. If your kitchen is very warm, chill the frosting slightly and re-whip before using.
Is this frosting pipeable?
Absolutely. It whips up firm enough to hold detailed shapes and is excellent for decorative piping on cupcakes or cakes.
Can I color the frosting?
Yes, a few drops of yellow food coloring enhance the lemon look. Gel food coloring works best for vibrant results without thinning the frosting.
How long can the frosting sit out at room temperature?
It can be kept out for up to 4 hours. If not using within that time, store it in the refrigerator.
Can I use this for macarons?
Yes, this buttercream is smooth and stable, making it a great macaron filling. Pipe a small amount in the center for the perfect bite.
Can I reduce the sugar?
Reducing sugar will affect texture and stability. If desired, try reducing by ½ cup and see if the consistency still suits your needs.
What desserts pair best with lemon buttercream?
It complements vanilla, almond, and berry-flavored cakes, as well as chocolate for a tangy contrast.
Can I use bottled lemon juice instead of zest?
While possible, zest gives a more concentrated flavor. If using bottled juice, ensure it’s 100% pure with no added sweeteners.
Conclusion
This lemon buttercream frosting offers a burst of citrus freshness in a silky, creamy texture. Perfect for elevating cakes, cupcakes, macarons, and more, it’s a versatile addition to your dessert-making repertoire. With minimal effort and vibrant results, this frosting will quickly become a favorite for any occasion requiring a touch of zesty elegance.
PrintLemon Zest Buttercream Frosting
A lusciously smooth lemon buttercream frosting infused with zesty lemon extract, vibrant lemon zest, and a touch of citric acid for a tart, refreshing flavor. Perfect for cupcakes, layer cakes, and macarons.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 cups 1x
- Category: Frosting
- Method: Whipping
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups unsalted butter, softened
- 3 cups confectioner’s sugar
- 1 tsp lemon extract
- 2 tsp citric acid
- Zest from 1–2 lemons
- Yellow food coloring (optional)
Instructions
- Allow the unsalted butter to soften at room temperature until pliable but not melted. Place in a stand mixer bowl.
- Whisk on high speed for 6–9 minutes until pale, ultra-fluffy, and creamy, scraping down sides as needed.
- Add confectioner’s sugar. Mix on low until incorporated, then whip on high speed for 3–4 minutes until light and airy.
- Add lemon extract, citric acid, lemon zest, and yellow food coloring (if using).
- Whisk on medium speed for 30 seconds, scrape sides, then whip again for 30 seconds until fully blended and uniform in color.
- Use immediately to frost desserts or store in the fridge for up to 1 week. Bring to room temperature and re-whip before reuse.
Notes
- For a more intense lemon flavor, use zest from 2 lemons.
- Adjust citric acid to taste if you prefer a less tart frosting.
- Yellow food coloring enhances visual appeal but is optional.
- Store frosting in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 cup
- Calories: 1171
- Sugar: 120g
- Sodium: 10mg
- Fat: 78g
- Saturated Fat: 49g
- Unsaturated Fat: 29g
- Trans Fat: 2g
- Carbohydrates: 120g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 215mg