Lemon Buttercream

Here’s the best lemon buttercream recipe. It’s perfectly sweet, tangy, creamy. Recipe from sally’sbakingaddiction.com. Let’s get baking!

INGREDIENTS:

• 1 cup unsalted butter, softened to (room temp)
• 4 and 1/2 cups confectioners’ sugar
• 2 and 1/2 Tablespoons fresh lemon juice
• 2 Tablespoons heavy cream
• 2 teaspoons lemon zest
• pinch salt, to taste

DIRECTIONS:

1. With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy – about 2 minutes.
2. Add powdered sugar, lemon juice, heavy cream, and zest with the mixer running on low. Increase to high speed and beat for 3 full minutes.
3. Taste and add salt as needed. Add up to 1/2 cup more confectioners’ sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick.

NOTES:

• Cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer.
• After freezing or refrigerating, thaw in the refrigerator, bring to room temperature then beat the frosting for a few seconds so it’s creamy again.

Thanks for baking with me!

~ Natalie