Lemon Buttercream Frosting
The ultimate frosting to elevate your desserts, Lemon Buttercream Frosting combines creamy richness with a bright citrusy zing. Perfect for cupcakes, cakes, or cookies, this easy recipe will make your sweet creations shine. Try it tonight!
Equipment
- KitchenAid stand mixer
- Silicone Spatula Set
- Piping Tips
- Piping Bags
- Offset Spatula
Ingredients
- 1.5 cups unsalted butter softened
- 24 ounces confectioner’s sugar sifted
- 1 pinch fine grain salt
- 2 tablespoons fresh lemon juice
- 1 lemon zest of 1 lemon
- 1-3 tablespoons cold milk
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter on medium-high speed for 6-7 minutes.
- With the mixer on low speed, slowly add in the fine grain salt and confectioner’s sugar, and continue beating until the sugar is fully incorporated.
- Add in fresh lemon juice, zest of 1 lemon, and cold milk, and mix on low speed until incorporated.
- Turn the mixer back up to medium-high speed and beat the frosting for an additional 6-7 minutes.
- If the frosting is too thick, add in a bit of cold milk, one teaspoon at a time until you reach the desired consistency.
Notes
- Adjusting Consistency: If your frosting is too thick, add more milk gradually until you reach the desired texture.
- Storing Frosting: You can store leftover frosting in an airtight container in the fridge for up to three days.
- Freezing Tips: This frosting can be frozen for up to a month. Thaw it overnight in the refrigerator and whip it again before using.
- Garnishing: If you plan to top your frosted treats with sprinkles or other decorations, do so immediately after frosting to ensure they stick.