Simple Small Batch Lemon Buttercream
This small batch lemon buttercream is the perfect topping for lemon cupcakes, small sheet cakes, and more! With lemon zest and lemon juice (no extract!), this frosting is sweet, tart, and super fluffy. Even better, it comes together in under 15 minutes.
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.
Notes
If the buttercream is too thick, add more lemon juice ½ teaspoon at a time, until you reach your desired consistency. Or, if it's too thin, add more powdered sugar 8 grams (1 Tablespoon) at a time.
This recipe makes roughly ¾-1 cup of frosting, which is enough for 6 cupcakes or a small sheet cake.
Citric acid is what makes sour candy sour. I like to add it here because it won't affect the texture of the buttercream! Of course, if you don't have it on hand or don't want to buy it, you totally don't need it. The frosting is great either way!
This frosting is fairly white. To make it look more yellow, feel free to add just 1-2 drops of yellow food coloring. I like natural food coloring, so it doesn't affect the taste.
Nutrition
Serving: 1servingCalories: 151kcalCarbohydrates: 20gProtein: 0gFat: 8gSaturated Fat: 5gCholesterol: 22mgSodium: 8mgPotassium: 5mgFiber: 0gSugar: 20gCalcium: 3mgIron: 0mg
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