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    Home » Dessert

    Lemon Buttercream Frosting

    Published: Jul 12, 2022 by Lee · This post may contain affiliate links · 4 Comments .

    Jump to Recipe

    This Lemon Buttercream Frosting is creamy and sweet yet tart and tangy! It's the most perfect flavor; you'll want to eat this frosting by the spoonful! Best of all, it's gluten free, nut free and can easily be vegan!

    A Lemon Buttercream Frosting decorated cake with slices of lemon.

    This delicious lemon buttercream frosting only requires 5 ingredients and whips up in minutes! It's the perfect frosting for cakes, cupcakes, donuts and even cookies! If you love lemon, this frosting is a must try as are my Lemon Sugar Cookies!

    For more frosting recipes, try my Strawberry Buttercream, Raspberry Buttercream and my Chocolate Fudge Frosting.

    Jump to:
    • Reasons to Love this Frosting
    • Ingredient Notes
    • Substitutions and Variations
    • How to Make Lemon Buttercream Frosting
    • Expert Baking Tips
    • Recipe FAQs
    • Other Lemon Recipes You'll Love
    • 📖 Recipe
    • Lemon Buttercream Frosting

    Reasons to Love this Frosting

    • Allergy Friendly- This frosting is gluten free, nut free, egg free and can easily be dairy free (vegan)!
    • Smooth & Creamy- This lemon frosting is so soft and silky!
    • Real Lemons- This frosting has lemon juice and lemon zest!
    • Easy to Make- Whips up in one bowl with only 5 ingredients!

    Ingredient Notes

    Lemon juice, water, vanilla, butter, lemon zest and confectioners' sugar all in separate containers.
    • Butter/Vegan Baking Stick- Make sure to use unsalted room temperature and not melted. Melted will make the frosting runny and it won’t even be fixed by putting it in the fridge.
    • Lemons- You only need about 2 medium lemons for this recipe. Please only use real lemons. Prepackaged lemon juice can result in the frosting having a chemical taste.
    • Vanilla- Make sure to only use pure vanilla extract that is gluten free and vegan. If you use one that is not pure, the frosting will have a chemical taste. 
    • Water- This frosting uses water instead of milk!

    See my recipe card below for a complete list of the ingredients with measurements.

    Substitutions and Variations

    How to Make this Vegan

    • Make sure to use vegan baking sticks instead of butter.
    • Check to make sure the brand of sugar you use is vegan. 
    • Only use pure vanilla extract that's made in a gluten free and vegan facility. 

    This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!

    Smoothing the top of a cake with Lemon Buttercream Frosting.

    How to Make Lemon Buttercream Frosting

    Here are the step by step instructions to make this frosting! 

    Step 1: Cream the Vegan Baking Stick or Butter

    In the large bowl of an electric mixer or using a hand held mixer, beat the room temperature butter or vegan baking stick or butter until smooth and creamy. About 2 minutes.

    Creamed butter in a bowl.

    Step 2: Add in the Vanilla and Lemon Zest

    Add in the vanilla and lemon zest. Beat until combined.

    Step 3: Add in the Remaining Ingredients Half at a Time

    With the mixer on low speed, slowly add in half the confectioners’ sugar, half the lemon juice and half the water. Beat until combined. It will look chunky at first.

    Step 4: Add the Second Half of Ingredients

    Then add in the second half of the confectioners' sugar, lemon juice and beat until combined.

    With the mixer still on low speed, slowly add in the rest of the water, a little at a time until you reach the desired consistency. You may not need all the water.

    A bowl of delicious Lemon Buttercream Frosting with a spatula.

    Expert Baking Tips

    • Cream the Butter- You could technically put all the ingredients in the bowl together and beat them at the same time. However, this can leave chunks of butter/vegan baking stick throughout the frosting. Your best bet is to beat the room temperature butter first until it is smooth and creamy for about two minutes. Then beat in all the other ingredients.
    • Be Careful Not to Melt the Butter- If your butter/vegan baking stick is not at room temperature and soft, be careful if you plan on popping it in the microwave. Especially if you're using vegan baking sticks. Vegan baking sticks are different than butter in the sense that if they are too melted in your frosting, they will create a liquid mess and your frosting will be sliding all over your cakes and cupcakes. At that point, even putting the frosting in the fridge would not help. It will still be a liquid mess. If you are using butter, popping the frosting in the fridge will sometimes help resolidify and make the frosting thicker and firmer but not always.

    Recipe FAQs

    My frosting is not the right consistency, what do I do?


    If the frosting is too thick, add more water ¼ teaspoon at a time until you get the desired consistency.

    If the frosting is too thin, add more confectioners’ sugar, 1 tablespoon at a time until you get the desired consistency.

    Can I make this frosting ahead of time?


    You can make this frosting the night before you need to use it. Store it in an airtight container or a bowl covered with plastic wrap, in the fridge.

    When ready to use, let it come to room temperature and rewhip to get that creamy consistency.

    How much frosting does this recipe make?


    This recipe makes about 5 cups of frosting.

    That should be enough for a 3-4 layer cake or 24 cupcakes. 

    For 12 cupcakes or a one layer cake, divide the recipe in half.

    Do I have to add the lemon zest?


    No you don't, however the frosting will have a much more mild lemon flavor without it.

    How do I store this Lemon Buttercream Frosting?


    Storing: Store extra lemon buttercream frosting in an airtight container or a bowl covered in plastic wrap in the fridge for up to 3 days. When ready to use, let it come to room temperature on the counter and rewhip to get that creamy consistency.

    Freezing: You can freeze the frosting for up to one month in an airtight freezer safe container. To defrost, put the frosting in the fridge the night before. When ready to use, let it come to room temperature on the counter and rewhip to get that creamy consistency.


    Cake with slices of lemon and frosting on a cake stand.

    Other Lemon Recipes You'll Love

    • Lemon Curd Ice Cream
    • Vegan Lemon Cupcakes
    • Eggless Lemon Curd
    • Chocolate Lemon Cake

    Did you try this recipe? Please leave me a ⭐ review below!

    Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!! 

    📖 Recipe

    A Lemon Buttercream Frosting decorated cake with slices of lemon.

    Lemon Buttercream Frosting

    Author: Lee
    This Lemon Buttercream Frosting is creamy and sweet yet tart and tangy! It's the most perfect flavor; you'll want to eat this frosting by the spoonful! Best of all, it's gluten free, nut free and can easily be vegan!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Total Time 5 mins
    Course Dessert
    Cuisine American
    Servings 24
    Calories 225 kcal

    Ingredients
      

    • 1 cup unsalted butter or vegan baking stick, room temperature
    • 1 teaspoon pure vanilla extract
    • 2 teaspoons lemon zest (from about 2 lemons)
    • 8 cups confectioners' sugar
    • 4 tablespoons fresh squeezed lemon juice (about the juice of 1 lemon)
    • ¼ cup plus 2 teaspoons water , room temperature

    Instructions
     

    • In a large bowl of an electric mixer or using a hand held mixer, beat the room temperature butter or vegan baking stick until it is smooth and creamy. About 2-3 minutes.
    • Add in the vanilla and lemon zest and beat till combined. 
    • Add half the confectioners’ sugar, lemon juice and water and beat until combined. It will look chunky at first.
    • Then add in the second half of the confectioners' sugar, lemon juice and beat until combined. 
      With the mixer still on low speed, slowly add in the rest of the water, a little at a time until you reach the desired consistency. You may not need all the water.

    Notes

    Vegan: Use vegan baking sticks, vegan sugar and vegan vanilla. 
    Storing: Store in an airtight container or a bowl covered with plastic wrap in fridge for up to 3 days. When ready to use, bring to room temperature and rewhip to get it creamy. 
    Freezing: You can freeze the lemon buttercream in an airtight container for up to 30 days. To defrost, put in fridge overnight. When ready to use, bring to room temperature and rewhip to get creamy. 
    Notes: Makes enough frosting for a 4 layer cake or 24 cupcakes. 
    Nutrition: The info below is a generated estimate and is not guaranteed to be accurate. 

    Nutrition

    Calories: 225kcalCarbohydrates: 40gProtein: 0.1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 2mgPotassium: 6mgFiber: 0.02gSugar: 39gVitamin A: 237IUVitamin C: 1mgCalcium: 3mgIron: 0.03mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. john

      July 12, 2022 at 9:20 am

      5 stars
      What an easy and delicious frosting to make! My grandmother loves it!

      Reply
      • Lee

        July 12, 2022 at 4:59 pm

        SO glad!

        Reply
    2. Elaine Adamo

      July 12, 2022 at 4:53 pm

      5 stars
      Sooo delicious, the fresh lemons with the zest gives the frosting the perfect pop for a summers dessert

      Reply
      • Lee

        July 12, 2022 at 5:03 pm

        SO glad thank you!

        Reply

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    Lee, the beautiful founder of Lane and Grey Fare.

    Hi guys, I'm Lee! As a mother of two children with celiac disease and multiple food allergies, I wanted to share all that I’ve learned with others in a way that’s entertaining and helpful. All my food is 100 percent gluten free, nut free, seed free, egg free and most of my baked goods can easily be made dairy free (vegan).

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