The Absolute Best Lemon Buttercream Frosting Recipe

Mar 23

You can’t go wrong with the standard chocolate or vanilla when it comes to cake and frosting flavors, but sometimes you just want something a little bit… more. Enter this silky smooth, rich, bright, and buttery lemon buttercream frosting recipe. Ideal for lemon lovers or anyone who’s looking for a change from their usual basic vanilla buttercream.

This lemon buttercream recipe adds lots of lemony flavor to a traditional Italian meringue buttercream. It’s studded with bright, tangy lemon zest and could not be more delicious.

Though it’s a little bit of a process to make Italian meringue buttercream—especially compared to an American version you might be more familiar with—it’s well worth the time and effort. You’ve never had a smoother, creamier buttercream.

Let’s show you how it’s done:

Need a few more tools to make this recipe? Check out Erin’s favorite tools here. (Affiliate links)

Why We Love This Fluffy Lemon Buttercream Frosting Recipe

So smooth, creamy, and easy to spread: Some buttercreams have a tendency to be a little bit grainy, but not this one. It’s so silky smooth and perfectly creamy—ideal for spreading all over a cake.
Subtly sweet: Some frostings are super sweet, but this Italian meringue buttercream is only slightly sweetened, which makes for the perfect balance with the cake, filling, and other decorations.
Super stable: If you’re going to pipe the frosting (or otherwise decorate with it), you want to be sure it’s stable enough to stay looking amazing. This buttercream base is our tried and true, so you know it’s going to look just as stunning on day 3 as it did on day 1.
Bright lemon flavor: The lemon zest cuts right through the richness of the super buttery frosting.

Ingredients

620g granulated sugar
158g water
300g egg whites
908g unsalted butter, room temp
20g vanilla extract or vanilla bean paste
2g salt
Lemon zest, to taste

Instructions

Whip the egg whites: Scale the egg whites, vanilla, and sugar into the bowl of a stand mixer fitted with the whisk attachment. Whip the egg whites on speed 2 (medium speed) while you make the sugar syrup.
Heat the sugar and water: Add the water first, then the sugar to a medium saucepan. Heat over medium-high heat until the mixture measures 240 degrees F on a candy thermometer. Don’t stir it while it’s heating.
Temper the egg whites: When the syrup measures 240 degrees F, turn the mixer off, then turn it on to speed 3. Pour the hot syrup into the egg white mixture in a slow, steady stream. This part of the process is super important to creating an ultra-smooth buttercream. Once all of the syrup has been added, continue mixing for 10 minutes until the meringue mixture cools down. Make sure you scrape down the sides of the bowl.
Add the butter: Add the room temperature butter, a little at a time, letting each piece fully incorporate before adding more. Keep mixing on speed 3 (medium-high speed) until the buttercream is thick and glossy.
Add the lemon zest: Add as much lemon zest as you’d like. Start with just a little bit and then taste and adjust. Turn the mixer to speed 2 and mix for another 1-2 minutes.
Use or stash: Now, you’re ready to either frost your cake (or cookie bars, cupcakes, etc) or store the buttercream in an airtight container. It keeps in the fridge for up to a week or for a few months in the freezer.

Pro Tips for the Best Lemon Frosting

Working with butter that’s still too cold? Carefully soften it in the microwave on the defrost setting for just a few seconds. If your frosting looks like it’s slightly curdled, keep mixing.
Working with butter that’s softened too much? Pop the butter in the fridge or freezer for a few minutes to firm it up a bit before adding it to the buttercream.
Add extra lemon: If you want an extra lemony buttercream, consider adding a little (just a little) pure lemon extract to the mixture.

Want to Mix It Up? Try These Other Luxe Fluffy Frosting Flavors

Now that you’ve figured out how to make your own buttercream frosting (including with a lemony twist), you can experiment with all kinds of other flavors. Here are a few ideas:

Raspberry Buttercream

How to make it: Blend fresh raspberries, strain out the seeds, and fold the puree into your buttercream. For extra vibrancy, add a touch of raspberry extract. (For a strawberry version, use our strawberry filling recipe.)
Pairs best with: Lemon cake, almond cake, or white chocolate desserts.

Espresso Buttercream

How to make it: Dissolve 2 teaspoons of instant espresso powder in 1 tablespoon of hot water, then mix it in at the end.
Pairs best with: Chocolate cake and tiramisu-flavored desserts.

Salted Caramel Buttercream

How to make it: Swap the vanilla for homemade salted caramel sauce (about ½ cup). Just make sure it’s completely cool before mixing it in.
Pairs best with: Chocolate cake, apple spice cake, or banana cake.

Matcha Buttercream

How to make it: Sift 2 teaspoons of matcha powder into your buttercream for an earthy, slightly sweet green tea flavor.
Pairs best with: Vanilla sponge cake, strawberry cake, or black sesame cake.

✨ Pro Tip: Once you nail the Italian meringue buttercream technique, you can flavor it in endless ways—so don’t be afraid to get creative.

How to Use This Homemade Lemon Buttercream Frosting

Pipe onto cupcakes for bakery-level elegance.
Spread generously over a layer cake (because you can't have too much frosting).
Sandwich between sugar cookies for an extra decadent treat.

FAQs

It might have happened because the butter is still too cold. Keep mixing the frosting and it should come together and smooth out. If it doesn’t get smoother after a few minutes of mixing, place the mixing bowl over a warm water bath for a few seconds (not too long - you don’t want to melt the butter) and then mix again until it gets to the right consistency.
No. Store-bought lemon juice is great for many things, but this frosting isn’t one of them. Fresh lemon zest adds a bright, fresh lemon flavor that bottled lemon juice just can’t match.
- In the fridge: For best results, store in an airtight container for up to a week.
- In the freezer: Up to 3 months in an airtight container or freezer bag. Just let it thaw overnight and re-whip before using.
Yes. Make sure you take it out of the fridge and let it come to room temperature, then re-whip the frosting before using it. If it’s been frozen, transfer it to the fridge to thaw overnight first!
Pop the whole large bowl in the fridge for about 10-15 minutes, then whip again until it firms up.
Use a tiny bit of gel food coloring and mix before adding more if needed. Don’t use liquid food coloring—it’ll mess with the consistency and texture of the buttercream.
We love pairing lemon buttercream with the following:
- Lemon cupcakes or cake
- Vanilla cupcakes or cake
- Raspberry or strawberry cupcakes or cakes
- Almond or poppy seed cupcakes or cakes

This lemon buttercream frosting recipe is the kind of thing that turns good desserts into showstoppers. It’s rich, luxurious, and just the right amount of citrusy—so go ahead, whip up a batch, and prepare for the compliments to roll in.

Not ready to tackle buttercream on your own? Shop our Cake Shop or reach out to us to inquire about custom cakes or wedding cakes.

Want to learn from the pros? Take a cake class with us! We offer virtual classes and in-person classes at our Chicago bakeshop.

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Hey, I’m Erin

I’m wildly in love with my friends and family, super into the Chicago restaurant and comedy scene, and obsessed with exploring the cake and pastry world.

You’re browsing Cherry on Top, a little slice of all my favorite things — from cake decorating tools to my go-to beauty products to playlists I’ve got on repeat.