Small Batch Lemon Buttercream Frosting

Zesty small batch lemon buttercream frosting to brighten all of your cakes and cupcakes! This easy recipe combines a few simple ingredients to make light and fluffy lemon frosting. With fresh lemon juice and zest, this buttercream frosting is lip-puckering delicious!

Prep Time15

Total Time15

Course: Dessert

Cuisine: American

Diet: GF

Servings: Cups (approx.)

Calories: 176kcal

Author: Erin Cernich

Equipment

Ingredients

3 tablespoons unsalted butter, room temperature
¾ to 1 cup powdered sugar sift for best results
1 pinch salt
1 to 2 tablespoons heavy whipping cream
½ teaspoon lemon zest optional; about 1/2 a lemon
1 tablespoon lemon juice from 1/2 a lemon

Instructions

In a medium mixing bowl, add the butter. Using a hand mixer with beater attachments, beat the butter on medium speed until smooth and creamy - about 2 minutes. Add 1/2 cup of powdered sugar, salt, and 1 tablespoon of cream and beat on medium speed until combined and the frosting begins to get creamy. Add 1/4 cup powdered sugar and continue to beat until combined. Tip - See Notes for how to use your stand mixer.
3 tablespoons unsalted butter, room temperature, 3/4 to 1 cup powdered sugar, 1 to 2 tablespoons heavy whipping cream
Switch to the whisk attachments on your mixer. Add the lemon zest to the frosting. Turn the mixer on medium-high speed and drizzle in the lemon juice. Continue to mix for about 3 to 5 minutes - the frosting will start to get fluffy and light. While mixing, add a little more cream and/or powdered sugar to get your desired frosting consistency. I prefer my frosting lighter and often add close to 2 tablespoons of cream with a little more than 3/4 cup of sugar. More powdered sugar will yield a stiffer, thicker frosting.
½ teaspoon lemon zest, 1 to 2 tablespoons heavy whipping cream, 1 tablespoon lemon juice, 1 pinch salt
The frosting is ready to use immediately, or can be stored in a covered container and refrigerated for up to 1 week. If refrigerating, bring the frosting to room temperature to use. I also recommend giving it another mix to lighten and loosen.

Notes

Serving Size - This is a small batch recipe that can easily be doubled.
Yield - As written, the recipe will make enough frosting for 4 to 6 cupcakes (depending on how much frosting you like), or a small 6-inch cake.
Stand Mixer - You can use your standard tilt-head stand mixer and attachments with a small 3 quart mixing bowl. Note that when creaming the butter, you will want to scrape down the sides of the bowl. Even though it is a smaller bowl, the butter may want to stick to the sides.
Frosting Consistency - I prefer a lighter, fluffier frosting. I usually add a splash or two more of the cream with about 3/4 cup of powdered sugar to make the frosting lighter. More powdered sugar will yield thicker, stiffer frosting.
Mix Time - After adding all the ingredients, you will want to mix the frosting for at least 3 to 5 minutes to achieve a light and fluffy frosting. This is where using your stand mixer comes in handy!
Storage - The frosting is room temperature stable for up to 2 days. If you are not using the frosting right away, I recommend refrigerating it in a covered container for up to 1 week. When ready to use, bring to room temp and mix it again to get it fluffy.

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