This small batch lemon buttercream is sweet, tart, and seriously light as air. I'm not even a frosting girl, and I could eat this by the spoonful! I love using it on my small batch lemon poppy seed cupcakes, but you could totally use it on these vanilla cupcakes, too. This recipe makes just enough frosting for a small cake or 6 cupcakes!
I'm a firm believer that cake is only as good as the frosting you put on it, so naturally, I'm picky. I can tell right away when a buttercream is half butter and half shortening. Absolutely not, next, goodbye.
So obviously, I have strong frosting opinions, and idk, maybe I need to touch grass? But either way, the benefit is all yours, cause being a cake snob means I've created dozens of good recipes to keep in your back pocket.
This buttercream is basically like a cloud. (Seriously, do you see that texture?) This is a recipe I have been making since I was in pastry school, and it's good good.
Like my small batch vanilla buttercream or even my cream cheese frosting, this version is buttery, not-too-sweet, and easy to pipe. The recipe calls for just a few ingredients, but most notably, fresh lemon zest and juice. The zest gives it that intense lemon flavor, and the juice adds a hint of tartness.
I hope you love it as much as I do!
Mixer directions
The key to light and fluffy buttercream is to whip a lot of air into it! Make sure you're using a whisk attachment on your mixer, and whip it for a few minutes until the frosting reaches your desired consistency.
Citric acid
This ingredient is totally optional, but if you want the frosting to be a little more tart, a pinch of citric acid does wonders! You don't want to add too much lemon juice, because it will make the frosting too thin.
Citric acid is what they use in sour candy, so it's perfect here! Just add a pinch or two to the buttercream. (Seriously, like a ⅛th teaspoon or less, a little goes a long way!)
If you don't have this ingredient on hand or don't want to buy it, then don't! It's only worth it if you like to use it in a variety of recipes.
When it comes to small-batch baking, I always recommend using a scale to measure the ingredients. If you don't have a scale, here are all my tips on how I measure ingredients for small batch baking.
If you try this recipe, I would love if you left a star rating and review. I read every comment and love hearing what you think about my recipes. Thanks so much for supporting Midnight Bake Club!
Simple Small Batch Lemon Buttercream
Equipment
- Stand mixer or hand mixer with whisk attachment
Ingredients
- 60 grams unsalted butter softened (¼ cup)
- 120 grams powdered sugar sifted (1 cup)
- Pinch of Kosher salt
- ½ teaspoon pure vanilla extract
- ½ teaspoon lemon zest
- 2 teaspoons fresh lemon juice more as needed
- 1-2 pinches citric acid to taste - optional
Instructions
- Add the softened unsalted butter, 60 grams (½ cup) of the powdered sugar, and a pinch of Kosher salt to a medium mixing bowl. Using a hand mixer or stand mixer with a whip attachment, beat the butter and powdered sugar until it's smooth. Add the remaining 60 grams (½ cup) of powdered sugar, and beat until the mixture is thick and creamy. It may be a little crumbly at first, but if you keep mixing, it'll eventually come together!
- Add the vanilla extract, lemon zest, and lemon juice to the frosting. Beat until everything is well-combined, scraping down the sides of the bowl 2-3 times in between. Add more lemon juice ½ teaspoon at a time if the frosting is too thick.
- Optional: For extra-tart buttercream without adding too much liquid, add 1 pinch of citric acid. (Don't go wild here. A little goes a long way!) Taste and add more if you like a tarter buttercream.
- Turn the mixer to medium-high and beat the buttercream for another 2-3 minutes, until it's very fluffy and lightened in color. Store in an airtight container for later or use it on cupcakes, cake, etc.
Did you make this recipe? I'd love to hear what you think!