Whipped Lemon Buttercream Frosting

Whipped Buttercream is the ultimate frosting for any sweet treat, and when you add a little lemon twist, it takes things to a whole new level! This Whipped Lemon Buttercream Frosting is light, creamy, and just the right amount of tangy. Whether you’re topping cupcakes, cakes, or even cookies, it’s the perfect finishing touch. The best part? It’s super easy to make, and with a few simple ingredients, you’ll have a frosting that’s sure to impress. Ready to get your dessert to the next level? Let’s dive in!

Using my classic Whipped Vanilla Buttercream recipe, I made a few zingy tweaks, and voilà—whipped lemon buttercream frosting! I seriously can’t get over how delicious it turned out. It’s perfectly light, creamy, and just the right amount of tart. Everyone who tried these cupcakes couldn’t get enough, and I was definitely asked for the recipe!

Whipped Buttercream Lemon Frosting

1 ½ cups (3 sticks) unsalted butter, at room temperature
1 lb confectioners’ sugar, sifted
3 tbsp heavy cream
1 ½ tbsp freshly squeezed lemon juice
Zest of one large lemon (about 1 tbsp)
Pinch of salt

Instructions:

Increase the mixer speed and whip on high for 4-5 minutes, or until the frosting is light, fluffy, and smooth, scraping down the sides of the bowl as needed.

In a large bowl, beat the butter with an electric mixer on medium-high speed until smooth, about 1 minute.

Gradually add the sifted confectioners’ sugar, one cup at a time, mixing on medium-low speed until fully incorporated.

Add the pinch of salt and continue beating on medium-high speed until smooth, about 1-2 minutes.

Mix in the heavy cream, lemon juice, and lemon zest on low speed until well combined.

*Note: don’t substitute the fresh lemon juice for store bought. Just don’t.