Lemon Buttercream is so delicious! My dad is a true lemon lover and he just celebrated his 66th birthday. So what better to make then lemon cupcakes with lemon buttercream! I will say he probably loves chocolate more than lemon, but my mom does not and I aim to please everyone!
This lemon buttercream has just enough sweet and tart to make the perfect frosting. It is so simple to make and I used real lemons. My kids liked watching me make this because they could not resist taking the left over lemons and licking them……soooo sour! My mouth is watering just thinking about it. Anyway you only need 4 ingredients! Butter, lemon, powdered sugar and heavy whipping cream (or milk will do).
This buttercream tastes so good on lemon cupcakes, and it’s not too much lemon, I swear! Both kids and adults were raving about these cupcakes! And if I am being completely honest, I made the cake from a box mix – Betty Crocker Super Moist Lemon! So good, and soy free!
As you can see below the buttercream has the perfect consistency for piping!
1 Stick of unsalted butter
Juice from 1 lemon
5 cups of powdered sugar
4-5 Tbsp of heavy whipping cream
You need to start with your butter at room temperature. You can put it in the microwave for 15 seconds to speed up the process.
Then in your stand mixer, cream the butter.
Add in the juice from 1/2 of a lemon
Then add in the powdered sugar 1/2 a cup at a time while continually mixing. while alternating with 1 tbsp of cream until all used
Gradually add in the rest of the lemon juice.
If you want your buttercream to be creamier – add in more cream!
Store in the refrigerator if you are not going to use right away. You can store for about a week (depending on the expiration date of your butter and cream).
Put in a piping bag and decorate your dessert or spread on with a knife!!!