Name: Lemon Buttercream Frosting
Prep time: 20 min
Total time: 20 min
Cuisine: American
Ingredients: 1 large egg; 30 g granulated sugar; 20 ml fresh lemon juice; ½ teaspoon lemon zest; 22 g unsalted butter; ½ teaspoon cornstarch (optional); 200 g (1 ¾ sticks) unsalted butter, very soft; 350 g (2 ¾ cups) powdered sugar, sifted; 80 ml (⅓ cup) heavy cream; 1 teaspoon pure vanilla extract; 100 g (⅓ cup + 1 tbsp) lemon curd, fully cooled

Jump to Recipe

Lemon buttercream frosting made with real lemon curd for a smooth, bright, and perfectly pipeable texture.

This lemon buttercream frosting is an easy American buttercream flavored with fresh lemon curd for a true citrus taste that’s not artificial or overpowering.

I use this lemon frosting for layer cakes, lemon cupcakes, and vanilla cakes when I want a stable, creamy texture with a fresh, tangy finish.

Why You’ll Love This Recipe

Real lemon flavor - Made with lemon curd for a natural citrus taste, not just extract.
Smooth and pipeable texture - Creamy, stable, and easy to spread or pipe on cakes and cupcakes.
Balanced sweetness - Bright and tangy without being overly sweet like classic buttercream.

Ingredients you need

This lemon buttercream frosting is made with simple ingredients and homemade lemon curd for a bright and balanced citrus flavor.

Unsalted butter, very soft
Powdered sugar, sifted
Heavy cream, full-fat
Pure vanilla extract
Large eggs
Granulated white sugar
Fresh lemon juice and lemon zest
Cornstarch (optional)

Tips for This Recipe

Use very soft butter so the lemon buttercream whips up smooth and creamy.
Sift the powdered sugar to keep the frosting light and lump-free.
Let the lemon curd cool completely before adding it to the buttercream.
Add the cream gradually until you reach the perfect consistency for spreading or piping.
Finish mixing on low speed to smooth the texture and remove air bubbles.

How To Make Lemon Buttercream Frosting

This lemon buttercream frosting is based on my classic vanilla buttercream, simply flavored with homemade lemon curd for a fresh, natural citrus taste.

Cream the very soft butter in a mixing bowl until light, pale, and smooth.

Add the sifted powdered sugar in two additions, beating well after each until fully combined.

Mix in the pure vanilla extract and heavy cream and continue beating until the texture is creamy and fluffy.

large mixing bowl with butter and powdered sugar

Add the lemon curd and beat just until smooth and evenly incorporated.

Finish by mixing on low speed or with a spatula to relax and smooth the buttercream before using.

mixing bowl with lemon curd and buttercream

How to Use Lemon Buttercream Frosting

This lemon buttercream frosting is smooth, stable, and easy to use for all kinds of cakes and desserts.

Frost layer cakes for a clean, smooth finish.
Pipe onto cupcakes for neat swirls and decorative borders.
Use as a cake filling between lemon or vanilla sponge layers.
Spread over sheet cakes or cookies for a bright citrus touch.

It’s perfect for a lemon curd cake or piping beautifully onto lemon curd cupcakes.

large mixing bowl with lemon buttercream

Storage

Store this lemon buttercream frosting in an airtight container in the fridge for up to 3 days, then let it soften and re-whip before using.

You can find all my buttercream frosting recipes here, with different flavors and variations for cakes and cupcakes.

Recipe Variations

You can easily adjust this lemon buttercream frosting depending on how tangy or sweet you like it.

Extra tangy version: add a little more lemon curd for a stronger citrus flavor.
Lemon extract boost: add a few drops of lemon extract for a brighter finish.
Yellow buttercream: add a small amount of yellow gel food coloring for a more vibrant look.
Less sweet option: reduce the powdered sugar slightly and adjust with cream.

If you prefer a lighter texture, try my lemon mascarpone frosting, or for a richer and tangier option, use my lemon cream cheese frosting.

Recipe Questions

Can I make lemon buttercream frosting ahead of time?

Yes, you can prepare it up to 3 days in advance and store it in the refrigerator. Re-whip before using.

Can I freeze lemon buttercream?

Yes, freeze in a sealed container for up to 2 months. Thaw in the fridge and beat again until smooth.

Is this lemon buttercream stable for layer cakes?

Yes, this American lemon buttercream is stable enough for filling and frosting layer cakes, especially when slightly chilled before decorating.

Can I use store-bought lemon curd?

Yes, but homemade lemon curd gives the best fresh lemon flavor in this buttercream frosting.

More Buttercream frostings

I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!

Lemon Buttercream Frosting

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Fadela
Total Time: 20 minutes
Yield: 10 portions

Print Recipe

Save Recipe

Description

This lemon buttercream frosting is made with homemade lemon curd for a bright, fresh citrus flavor and a smooth, creamy texture. It’s based on a classic American buttercream and works perfectly for frosting layer cakes, piping cupcakes, or filling lemon desserts. (Yields enough to frost a 6-inch layer cake or decorate about 10 cupcakes)

Instructions

Make the Lemon Curd

Whisk together the egg, granulated sugar, cornstarch (if using), lemon juice, and lemon zest until smooth.
Cook over low to medium heat, whisking constantly, until the mixture thickens and coats the back of a spoon.
Remove from the heat and whisk in the softened butter until fully melted and smooth.
Strain through a fine-mesh sieve, then transfer to a bowl and press plastic wrap directly onto the surface.
Refrigerate until completely chilled.

Make the lemon buttercream

Place the very soft butter in the bowl of a stand mixer fitted with the whisk attachment. Whip on high speed for 5 to 7 minutes, until very pale and fluffy.
Add the sifted powdered sugar in two additions. Mix slowly at first, then increase the speed and beat until fully incorporated.
Add the vanilla extract and heavy cream. Whip again until light, smooth, and creamy.
Add the cooled lemon curd and beat for about 2 minutes, until the frosting is silky and evenly combined.
Finish mixing on low speed to smooth the texture and remove air bubbles.
Use immediately, or cover with plastic wrap pressed directly onto the surface and refrigerate until ready to use.