This lemon buttercream frosting is easy to make with 7ingredients in 5 minutes. It’s sweet with a bold lemon flavor and perfect for frosting cakes, cupcakes, and cookies!
In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat together the butter, lemon juice, vanilla milk sea salt and 1 cup powdered sugar until smooth.
Add remaining powdered sugar, 1 cup at a time, until you reach your desired consistency.
Beat in lemon zest.
Use to frost your favorite cakes, cookies, etc.
Video
Notes
Ingredient Substitutions
Lemon Juice. Use freshly squeezed or bottled lemon juice.
Lemon Zest. Zest is optional, but recommended for the strongest lemon flavor.
Whole Milk. Half and half or heavy cream are both good substitutes for whole milk.
Salted butter. unsalted butter works well in place of salted butter.
Vanilla extract. the seeds of 1 vanilla bean or vanilla bean paste are good substitutes.
Fine sea salt: just a pinch of salt brings out the flavor of the strawberry frosting!
Store/freezeStore leftover lemon frosting in an airtight container in the refrigerator for up to 1 week or freezer for up to 2 months. I often store/freeze it in the piping bag.Let the frosting come to room temperature before using. Make sure to be patient and do not microwave the frosting. You may need to beat it with additional powdered sugar to make it firm again.