Best 6 Bright Lemon Buttercream Frosting Recipes

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Indulge in a burst of citrusy delight with our tantalizing Bright Lemon Buttercream Frosting. This luscious frosting is a symphony of flavors, perfectly balancing the tang of lemon with the richness of butter and a hint of sweetness. It's the crowning glory for any cake, cupcake, or dessert, adding a touch of sunshine to your culinary creations.

Within this article, you'll find a collection of delectable lemon buttercream frosting recipes, each offering unique variations to suit your taste preferences. From the classic lemon buttercream, bursting with lemony goodness, to the zesty lemon curd buttercream, swirled with tangy lemon curd, these recipes cater to every palate.

For those who prefer a luscious and creamy frosting, the lemon cream cheese buttercream is an absolute must-try. It combines the tang of lemon with the velvety smoothness of cream cheese, creating an irresistible spread that elevates any dessert.

If you're looking for a vegan-friendly option, the article also features a delightful vegan lemon buttercream. This recipe uses plant-based butter and milk, delivering a rich and creamy frosting that's just as satisfying as the traditional version.

Finally, for those who enjoy a zesty and vibrant frosting, the lemon swiss meringue buttercream is a true showstopper. This frosting is made with a combination of egg whites, sugar, and lemon juice, resulting in a light and airy texture that's bursting with citrusy flavor.

With its versatility and delicious taste, our Bright Lemon Buttercream Frosting is sure to become a staple in your baking repertoire. So, put on your apron and embark on a culinary adventure, transforming your desserts into extraordinary treats with our collection of tantalizing recipes.

Let's cook with our recipes!

LEMON BUTTERCREAM FROSTING



Lemon Buttercream Frosting image

Lemon buttercream frosting is tangy, sweet, and creamy. It tastes delicious on everything and is so easy to make!

Provided by Sally

Categories     Frosting

Time 5m

Number Of Ingredients 6

1 cup (2 sticks; 230g) 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:

  • 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.
  • 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.

THE BEST LEMON BUTTERCREAM FROSTING



The Best Lemon Buttercream Frosting image

Classic Buttercream Frosting flavored with fresh lemons makes this Best Lemon Buttercream Frosting one of those go-to frostings that will always be a hit.

Provided by Two Sisters Crafting

Categories     Frosting

Time 10m

Number Of Ingredients 9

1 cup Butter - Softened (we used Salted Sweet Cream Butter)
5 cups of Powdered Sugar
1 tablespoon of Lemon Zest
1/4 cup of freshly squeezed Lemon Juice
Wilton Color Right Food Coloring System - Yellow
Decorating Bags
Wilton 2D Decorating Tip
Mixer
Zester/Rasp

Steps:

  • In a mixer, add the butter and the lemon juice.
  • Cream together on low speed until they are completely combined.
  • Add the powdered sugar one cup at a time and continue to beat on medium speed until the frosting is creamy.
  • Add the lemon zest and 1 small drop of yellow food coloring (if desired)
  • Continue to mix.
  • If the frosting is too runny, add 1/2 cup additional powdered sugar. Keep adding powdered sugar 1/2 cup at a time until you have the frosting at the desired consistency.

BRIGHT LEMON BUTTERCREAM FROSTING



Bright Lemon Buttercream Frosting image

Make and share this Bright Lemon Buttercream Frosting recipe from Food.com.

Provided by SweetSueAl

Categories     Dessert

Time 45m

Yield 1 serving(s)

Number Of Ingredients 5

2/3 cup butter, softened
3 cups powdered sugar, sifted
1 teaspoon grated lemon rind
2 tablespoons lemon extract
6 drops yellow food coloring

Steps:

  • Cream butter, gradually add sugar, beating well.
  • Add remaining ingredients, beat until smooth.
  • Will frost a 3-layer (9 inch) cake.

LEMON BUTTERCREAM FROSTING



Lemon Buttercream Frosting image

The secret to perfecting every dessert you make this season? This homemade lemon buttercream frosting. Layer cakes, cookies, cupcakes-you name it, chances are it's going to taste better with a little bit of this citrusy frosting on top. The best part is that it's super easy to make, and you only need four ingredients to get started. Just mix together butter, powdered sugar, lemon juice and grated lemon peel for an ultra-creamy, tart and tangy, best-you-ever-had lemon buttercream frosting.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 10m

Yield 12

Number Of Ingredients 4

3 cups powdered sugar
1/3 cups butter or margarine, softened
3 tablespoons lemon juice
1/2 teaspoon grated lemon peel

Steps:

  • Beat butter, lemon peel and lemon juice in medium bowl with electric mixer on medium speed 30 seconds. Gradually beat in powdered sugar. Beat 2 to minutes longer or until light and fluffy.

Nutrition Facts : ServingSize 1 Serving

LEMON BUTTERCREAM FROSTING



Lemon Buttercream Frosting image

Make and share this Lemon Buttercream Frosting recipe from Food.com.

Provided by Molly53

Categories     Dessert

Time 10m

Yield 9 inch double layer cake

Number Of Ingredients 6

1/2 cup butter (not spread or tub product) or 1/2 cup margarine (not spread or tub product)
1 (1 lb) package confectioners' sugar, sifted
1/2 teaspoon grated fresh lemon rind
3 tablespoons fresh lemon juice
1 tablespoon milk
1 dash salt

Steps:

  • Beat butter or margarine until soft in a medium sized bowl.
  • Beat in confectioners' sugar alternately with lemon rind, salt lemon juice, and milk.
  • Continue beating until smooth and spreadable.

LEMON-BLUEBERRY CUPCAKES WITH BLUEBERRY-LEMON BUTTERCREAM FROSTING



Lemon-Blueberry Cupcakes with Blueberry-Lemon Buttercream Frosting image

Zesty and bright, these cupcakes are sure to wow! A vibrant frosting (flavored with a quick homemade jam) sits atop a lemony, moist cupcake studded with colorful berries. Using frozen blueberries makes these cupcakes accessible any time of year, too!

Provided by Kim

Categories     Lemon Cupcakes

Time 4h25m

Yield 18

Number Of Ingredients 21

1 ½ cups frozen blueberries
2 tablespoons white sugar
1 teaspoon lemon juice
1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup white sugar
½ cup unsalted butter, softened
2 large eggs, at room temperature
3 tablespoons lemon juice
1 ½ tablespoons lemon zest
½ teaspoon vanilla extract
⅔ cup buttermilk, at room temperature
1 ½ cups frozen blueberries
1 tablespoon all-purpose flour
1 cup unsalted butter, softened
2 teaspoons lemon zest
1 ½ teaspoons lemon juice
⅛ teaspoon salt
3 ½ cups powdered sugar
1 tablespoon heavy cream

Steps:

  • Combine frozen blueberries, sugar, and lemon juice for jam in a small pot over medium heat; bring to a simmer. Cook, stirring occasionally, until mixture has reduced and thickened, about 12 minutes. Remove from the heat.
  • Pour mixture through a fine mesh sieve, pressing solids to extract as much jam as possible; you should have approximately 1/4 cup. Discard any solids and refrigerate jam until completely cool, at least 30 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
  • Whisk flour, baking powder, and salt for cupcakes together in a small bowl.
  • Cream sugar and butter together in a large bowl until light and fluffy. Mix in lemon juice, lemon zest, and vanilla until combined. Add flour mixture in 2 batches, alternating with buttermilk, beating batter just until combined after each addition; batter will be somewhat thick.
  • Place frozen blueberries in a small bowl and toss with flour until coated. Add to the batter and fold to incorporate. Spoon batter into the prepared muffin cups, filling each one 3/4 full.
  • Bake in the preheated oven for 20 minutes. Check to see if a toothpick inserted into the centers comes out clean, and continue to bake, if needed, for 4 to 8 more minutes. Cool in the pans for 5 minutes before removing to a wire rack to cool completely, about 20 minutes more.
  • While the cupcakes are cooling, remove blueberry jam from the refrigerator. Measure out 1/4 cup for the frosting and reserve any extra for another use.
  • Beat butter for frosting in a large bowl until creamy and smooth. Add 1 cup powdered sugar, lemon zest, lemon juice, and salt; beat until thoroughly combined. Add 1/4 cup blueberry jam and mix until combined. Add 1 cup powdered sugar and mix until smooth. Repeat with remaining 1 1/2 cups powdered sugar. Add heavy cream and beat until frosting is smooth and fluffy, 1 to 2 minutes more.
  • Frost cooled cupcakes.

Nutrition Facts : Calories 344.7 calories, Carbohydrate 48.8 g, Cholesterol 62.5 mg, Fat 16.5 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 10.1 g, Sodium 132.7 mg

Tips:

  • Use Fresh Lemon: Fresh lemon juice and zest provide the best flavor for the buttercream frosting. Bottled lemon juice or store-bought lemon zest can be used, but the flavor will not be as bright and intense.
  • Don't Overbeat the Butter: Overbeaten butter can make the frosting grainy. Beat the butter until it is light and fluffy, but be careful not to overbeat it.
  • Gradually Add the Confectioners' Sugar: Adding the confectioners' sugar gradually helps to prevent the frosting from becoming too thick or clumpy. Add the sugar in small batches, beating well after each addition.
  • Use Heavy Cream: Heavy cream helps to make the buttercream frosting smooth and creamy. Milk can be used instead of heavy cream, but the frosting will be thinner.
  • Chill the Frosting Before Using: Chilling the frosting before using helps it to firm up and makes it easier to spread. Chill the frosting for at least 30 minutes before using.

Conclusion:

Bright lemon buttercream frosting is a delicious and versatile frosting that can be used on a variety of cakes, cupcakes, and other desserts. It is easy to make and can be customized to your own taste. With its bright citrus flavor and creamy texture, lemon buttercream frosting is sure to be a hit at your next party or gathering.

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