This put up could comprise affiliate hyperlinks. Please learn our privateness coverage.
The right mixture of candy and tangy, this lemon buttercream frosting is scrumptious on high of truffles and cupcakes or when used as a filling.
One among my hottest recipes right here on MBA is my do-it-yourself buttercream frosting. And I get why! It’s scrumptious, has a ravishing texture, and is very easy to make.
That basic recipe has served as a base for a number of different frosting recipes round right here: strawberry frosting, brown butter frosting, and chocolate buttercream.
Since spring is simply across the nook, it appeared like time to work on a vibrant, citrusy model for you. This lemon buttercream frosting simply screams spring to me, and I can’t cease picturing it on a ravishing layer cake as the middle of an Easter unfold.
The most effective lemon buttercream frosting
Should you’re an enormous fan of lemon, you’re gonna be an enormous fan of this lemon buttercream recipe.
This frosting has all the creamy, fluffy texture of my basic buttercream frosting, however with the added brightness from lemon zest and lemon juice.
In truth, if American buttercream frosting is usually too candy for you, this can be the right compromise. The tart lemon taste actually helps to steadiness out the sweetness, making for a frosting that’s not too candy and never too tart.
Whether or not you’re utilizing it on high of truffles and cupcakes or as a filling for cookie sandwiches, this lemon buttercream is a recipe you’re going to need to make time and again.
The right way to make my lemon buttercream
Should you’ve by no means made do-it-yourself frosting earlier than, you’ll be stunned at how straightforward it’s. And it’s soooo significantly better than the canned stuff you purchase on the retailer. You’ll by no means return after getting the actual factor!
Components you’ll want
To make my lemon buttercream frosting, you will have:
- 1 1/2 cups softened unsalted butter
- 24 ounces confectioner’s sugar, sifted
- Pinch of effective grain salt
- 2 tablespoons recent lemon juice
- Zest of 1 lemon
- 1-3 tablespoons chilly milk
For the smoothest, creamiest buttercream, you’ll want to begin with room-temperature butter. Should you overlook to set your butter out forward of time, take a look at my ideas for find out how to soften butter shortly.
Powdered sugar is the opposite key ingredient in frostings equivalent to buttercream or cream cheese frosting. If you’re out of powdered sugar, make a easy powdered sugar substitute to make use of as a substitute.
Ensure you use recent lemon juice on this recipe. It’ll style significantly better than the bottled stuff. You will have 1 massive lemon to get the zest and juice required for this frosting.
Making lemon frosting
Utilizing a mixer, begin by beating the butter on medium-high velocity for 6-7 minutes.
Recipe Tip
To get the most effective texture in your frosting, take the time to whip the butter completely earlier than you add the opposite substances. Don’t attempt to skimp on the blending time!
As soon as the butter is properly crushed, flip the mixer to low and slowly add the salt and powdered sugar.
As soon as the sugar is absolutely included, add the lemon juice, lemon zest, and milk till properly combined.
Now flip the mixer again as much as medium-high velocity and proceed mixing for one more 6-7 minutes. It will assist you to get that fluffy consistency all of us love in frosting.
In case your lemon buttercream is a bit too thick, add in further milk a splash at a time till you attain your required consistency.
Utilizing this frosting
The obvious manner to make use of lemon buttercream frosting is on a cake or cupcakes. For a double dose of lemon, strive it on lemon cake or lemon cupcakes.
You might additionally pair the lemon with different cake flavors, equivalent to vanilla cupcakes, strawberry cupcakes, or coconut cake.
It’s also possible to use it as a filling for cupcakes along with or as a substitute of utilizing it to high the cupcakes. Should you’ve by no means stuffed cupcakes earlier than, take a look at my put up on find out how to fill cupcakes.
Don’t restrict your self to truffles! It’s an important topping for sugar cookie bars and even bitter cream cookies.
I even adore it as a filling for cookie sandwiches! Attempt it with lemon poppy seed cookies, vanilla bean lemon sugar cookies, or straightforward sugar cookies.
Make-ahead and storage ideas
Lemon buttercream frosting could be made a number of days forward of time and piped or unfold onto truffles or cupcakes everytime you’re able to serve them.
Cowl and refrigerate the frosting in an hermetic container for as much as three days. Whenever you’re prepared to make use of it, merely convey it to room temperature. Beat it for about 5 minutes with a mixer or till clean.
You might want so as to add a splash of cream or milk to revive the consistency earlier than utilizing it.
Freezing lemon frosting
Further lemon frosting will also be frozen for longer-term storage.
Place the frosting in a freezer-safe hermetic container. Typically I can even place a layer of plastic wrap on the highest of the buttercream for further safety. Freeze for as much as a month.
Let the frosting thaw within the fridge in a single day. Earlier than utilizing, let it come to room temperature and beat it along with your mixer for about 5 minutes or till good and clean. Add a splash of milk or cream if wanted.
Continuously requested questions
If you’re a fan of shortening in your buttercream frostings, merely substitute 1/2 cup of the butter with 1/2 cup shortening.
As soon as piped or unfold onto your cake, cupcakes, or cookies, this lemon buttercream will crust up. If you wish to add sprinkles or different decorations, ensure that to try this proper after piping it on, earlier than it has an opportunity to kind a crust.
Despite the fact that it crusts up, it received’t utterly harden. Watch out if storing or transporting baked items adorned with this frosting so that you just don’t smash your stunning adorning work.
Lemon buttercream frosting holds up nice at room temperature. However it’s going to undoubtedly begin to droop or soften if it will get too scorching.
Should you’re taking truffles or cupcakes adorned with this frosting to an occasion with out air con or the place it’ll be within the solar (equivalent to a summer season cookout), I recommend conserving the dessert chilled till able to serve.
Sure, this buttercream holds up rather well as a thick coating on truffles or for piping decorations. It’s also possible to alter the thickness of the frosting by including much less or extra milk to fit your adorning wants.
Should you solely have salted butter readily available, omit the salt within the recipe.
This frosting has a naturally yellow tint to it from the lemon zest, however is not going to be vibrant yellow by itself. Should you want a brighter colour, add 1 or 2 drops of yellow meals coloring together with the milk. I like to recommend beginning with 1 drop and including extra as wanted.
This recipe makes sufficient lemon buttercream to high 24 cupcakes, one 8-inch or 9-inch layer cake, or one sheet cake.
-
Within the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high velocity for 6-7 minutes.
-
With the mixer on low velocity, slowly add within the salt and powdered sugar, and proceed beating till the sugar is absolutely included.
-
Add in lemon juice, lemon zest, and milk, and blend on low velocity till included.
-
Flip the mixer again as much as medium-high velocity and beat the frosting for an extra 6-7 minutes.
-
If the frosting is simply too thick, add in a little bit of milk, one teaspoon at a time till you attain the specified consistency.
- You’ll be able to simply alter the consistency of this recipe by merely including in additional milk a splash at a time.
- If you’re a fan of shortening in your buttercream, merely omit one stick (1/2 cup) of butter and substitute with 1/2 cup shortening.
- Coated and refrigerated frosting could be saved for as much as three days. Merely convey it to room temperature and beat with an electrical mixer till clean. You might want so as to add a few teaspoons of heavy cream or milk to revive the consistency. Frosting will also be frozen for as much as a month.
- Should you garnish with sprinkles, be sure to do that instantly after you frost your baked items. As soon as the highest layer of the buttercream crusts, nothing will stick.
- Study find out how to make powdered sugar for these instances when you could have run out however nonetheless need frosting!
Energy: 102kcal, Carbohydrates: 28g, Protein: 0.1g, Fats: 12g, Saturated Fats: 7g, Polyunsaturated Fats: 0.4g, Monounsaturated Fats: 3g, Trans Fats: 0.5g, Ldl cholesterol: 31mg, Sodium: 2mg, Potassium: 6mg, Fiber: 0.004g, Sugar: 0.1g, Vitamin A: 356IU, Vitamin C: 0.5mg, Calcium: 4mg, Iron: 0.004mg
Diet data is routinely calculated, so ought to solely be used as an approximation.
