If you love bright, zesty desserts, this lemon frosting is your new go-to! It’s light, fluffy, and packed with fresh lemon flavor thanks to a combination of lemon juice, zest, and creamy butter. Perfect for topping cupcakes, cakes, cookies, or even spreading on sweet breads like lemon loaf or blueberry muffins.
Whether you want something tart and tangy or soft and sweet with a citrusy kick, this lemon frosting delivers every time. Bonus: it whips up in under 10 minutes!
🛒 What You’ll Need
- 1 cup (2 sticks) unsalted butter, softened
- 3 ½ to 4 cups powdered sugar, sifted
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest (from 1 large lemon)
- 1–2 tbsp heavy cream or milk, as needed for texture
- Pinch of salt
- Optional: drop of yellow food coloring for a sunny tint
👩🍳 Pro Tips for Perfect Lemon Frosting
- Zest first, then juice your lemon—it’s easier and more efficient.
- Use fresh lemon juice, not bottled—it makes a huge flavor difference.
- If your frosting is too soft, chill it for 10–15 minutes before piping.
- Sift your powdered sugar to prevent lumps and get ultra-smooth texture.
- Beat your butter until super light and fluffy before adding sugar—it’s key to that whipped texture!
🔄 Substitutions & Variations
- No lemons? Try lime juice and zest for a tropical twist
- Swap butter for vegan butter for a dairy-free version
- Add a little vanilla extract to mellow the tartness if desired
- Fold in cream cheese for a tangier, richer lemon cream cheese frosting
🔪 Tools You’ll Need
- Electric hand mixer or stand mixer
- Mixing bowl
- Microplane or zester
- Measuring cups and spoons
- Piping bag and tips (if decorating)
🔥 How to Make Lemon Frosting
1️⃣ Cream the Butter
In a large bowl, beat butter on medium-high speed for 2–3 minutes until pale and fluffy.
2️⃣ Add Powdered Sugar & Lemon
Gradually add powdered sugar, mixing on low to prevent clouds. Add in lemon juice, lemon zest, salt, and a tablespoon of cream. Beat for 2–3 more minutes.
3️⃣ Adjust Consistency
If the frosting is too thick, add more cream or milk a teaspoon at a time. If too soft, add a bit more powdered sugar.
4️⃣ Pipe or Spread
Transfer to a piping bag or spread directly onto your cooled cake, cupcakes, or cookies.
🧊 Storage Tips
- Store leftover frosting in the fridge for up to 1 week
- Bring to room temp and re-whip before using again
- Freeze up to 2 months in an airtight container
- Great for frosting cakes, cupcakes, sandwich cookies, or lemon bars
🍋 Fresh, Fluffy, and Full of Zest!
This lemon frosting is light, tangy, and perfectly sweet—like sunshine in every bite. It pairs beautifully with vanilla, lemon, blueberry, coconut, or even poppyseed cakes. Whether you swirl it high on cupcakes or layer it between cake rounds, it’s sure to impress.
Tried it? Leave a comment and let me know what you frosted with it! 🍰💛
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