Lemon Buttercream Frosting (Print Version)
# Ingredients:
01 -
1 cup softened unsalted butter (about 2 sticks)
02 -
4 to 5 cups confectioner's sugar
03 -
2 teaspoons freshly grated lemon zest
04 -
1/4 teaspoon fine sea salt
05 -
3 to 4 tablespoons freshly squeezed lemon juice
# Instructions:
01 -
Place the softened butter in a large mixing bowl and beat with an electric mixer on medium speed for about 3 minutes until it becomes light and airy.
02 -
Add the confectioner's sugar, lemon zest, salt, and 3 tablespoons of lemon juice to the whipped butter. Begin mixing on low speed to prevent a sugar cloud, then gradually increase to medium speed. Beat until the mixture is silky smooth and perfectly creamy. Adjust the texture by adding more lemon juice for a thinner consistency or additional powdered sugar to thicken it up.
03 -
Spread the frosting immediately onto completely cooled baked goods, or transfer to an airtight container for later use. When refrigerated, this frosting stays fresh for up to one week - just let it come to room temperature before using. It can also sit at room temperature for 2 to 3 days.
# Notes:
01 -
This bright and tangy frosting pairs beautifully with vanilla cakes, lemon cupcakes, or sugar cookies.
02 -
For the best flavor, use fresh lemon juice and zest rather than bottled alternatives.
03 -
The frosting consistency can be easily adjusted - add more powdered sugar for a stiffer texture or more lemon juice for easier spreading.