Lemon Buttercream
A delightfully bright, sunny buttercream that's bursting with lemon flavor. Perfect for cakes, cupcakes, macarons, and more!
Servings 2.5 Cups
Ingredients
- 1 Cup (226g) unsalted butter, room temperature
- 3 1/2 Cups (420g) powdered sugar
- 2 Tbsp (30ml) fresh lemon juice or about 1/2 of a large lemon
- 2 tsp (10ml) whole milk, room temperature
- pinch of salt, or to taste
- 1-2 drops yellow food color gel (optional)
Instructions
- In a stand mixer fitted with the paddle attachment, whip the butter on high speed until creamy and light in color, about 5 minutes.
- Add the powdered sugar in two additions, mixing thoroughly for a minute and scraping down the bowl and paddle after each addition.
- Add the lemon juice, whole milk and salt and mix on low until the buttercream is well incorporated and smooth, 1-2 minutes. Mix in the yellow food color gel, if using.
Notes
Make Ahead Tips: This buttercream can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip in your stand mixer to bring back to smooth buttercream consistency.
To Make It Vegan: substitute an equal amount of vegan butter (I love Earth Balance Sticks) for the unsalted butter, use 1 Tbsp dairy-free milk instead of 2 Tbsp whole milk (my favorite is unsweetened coconut milk), and omit the salt.
Yield: This buttercream makes enough to:
- Frost 12-15 cupcakes with a piping bag
- Fill and crumb coat a three-layer 6-inch cake or two-layer 8-inch cake. To have enough for frosting and decorating as well, double the recipe.