Made with just a few ingredients, this lemon buttercream frosting is perfect for topping your favorite cakes, cupcakes, and cookies. Its bright lemony flavor makes it the perfect complement to berry desserts too!
In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter on medium speed until smooth.
Mix in half of the powdered sugar on low speed until fully combined, then mix in the remaining half of the powdered sugar.
Add the lemon juice, heavy whipping cream, 2 teaspoons of lemon zest, and salt and mix on low-medium speed until fully combined, making sure to stop and scrape down the sides of the bowl as needed.
Taste and add up to one more teaspoon of lemon zest, if desired.
Use to frost cupcakes, cakes, etc.
Notes
Storage Instructions: Frosting may be covered tightly or stored in an airtight container in the fridge for 2 to 3 days. Bring to room temperature and mix well before using it.Freezing Instructions: This will freeze well for up to 3 months in a large freezer bag. Thaw overnight in the refrigerator and bring to room temperature on the counter.