Lemon Buttercream Frosting
Lemon buttercream frosting is tangy, sweet, and creamy. It tastes delicious on everything and is so easy to make!
Foto: Sally's Baking Addiction — Sally
Ingredients
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 4 and 1/2 cups (540g) confectioners’ sugar
- 2 and 1/2 Tablespoons fresh lemon juice
- 2 Tablespoons heavy cream
- 2 teaspoons lemon zest
- pinch salt, to taste
Steps
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With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy—about 2 minutes. Add confectioners’ sugar, lemon juice, heavy cream, and zest with the mixer running on low. Increase to high speed and beat for 3 full minutes. Taste and add salt as needed. Add up to 1/2 cup more confectioners’ sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick.
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Cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing or refrigerating, thaw in the refrigerator, bring to room temperature then beat the frosting for a few seconds so it’s creamy again. You may need to add a little milk or heavy cream if it’s still too stiff.
💰 Cost Estimate
📋 Price Breakdown (33% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| 1 cup | - | - | |
| and 1/2 cups | 4 | Rp 35.000/kg | Rp 14.000 |
| and 1/2 Tablespoons fresh lemon juice | 2 | Rp 35.000/kg | Rp 7.000 |
| heavy cream | 2 tablespoons | - | - |
| lemon zest | 2 teaspoons | - | - |
| pinch salt | - | - | - |
*Estimated market prices, may vary by region
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