Lemon Buttercream Frosting

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The perfect combination of dessert and spicy, this lemon butter cream glaze is delicious over cakes and cupcakes or if used as a filling.

Spoon in a bowl of lemon butter cream glaze.

One of my most popular recipes here on MBA is my homemade butter cream glaze. And I get because! It is delicious, it has a beautiful consistency and is so easy to prepare.

That classic recipe is served as a basis for several other glaze recipes here: strawberry glaze, brown butter glaze and chocolate butter cream.

Since spring is upon us, it seemed a good time to work on a bright and citrus version for you. This glaze of lemon butter cream screams me only spring and I can’t stop imagining it on a beautiful layered cake while the center of an Easter diffusion.

Bag for pipe full of glaze lemon butter cream next to the layers of cake on a wire rack.

The best lemon butter cream glaze

If you are a big lemon fan, you will be a big fan of this lemon butter cream recipe.

This glaze has all the creamy and soft consistency of my classic butter glaze, but with the added brightness of the lemon zest and lemon juice.

In fact, if the American butter cream glaze is often too sweet for you, this could be the perfect compromise. The flavor of acute lemon really helps to balance sweetness, creating a glaze that is not too sweet and not too harsh.

Whether you are using it on cakes and cupcakes or as a filling for biscuits sandwiches, this lemon butter cream is a recipe that you want to make several times.

Spoon holding a bite of lemon butter cream glaze with a bowl of the glaze in the background.

How to prepare lemon butter cream

If you’ve never made the homemade glaze before, you will be surprised by how easy it is. And it is really much better than the canned things you buy in the shop. You will never come back once you have real thing!

Ingredients you need

To prepare lemon butter cream glaze, you will need:

1 1/2 cups of unwanted unwanted butter
24 ONces Sugar’s Sugar, Sifted
Pinch of fine grain salt
2 tablespoons of fresh lemon juice
1 lemon range
1-3 tablespoons of cold milk

Ingredients for lemon butter cream glaze arranged on a work surface.

For the smooth and creamier butter cream, you have to start with butter at room temperature. If you forget to put the butter in advance, take a look at my advice on how to quickly soften the butter.

The icing sugar is the other key ingredient in glazes such as the butter cream or the cheese cream glaze. If you are without icing sugar, instead make a simple substitute for icing sugar to use.

Make sure to use fresh lemon juice in this recipe. It will be much better than bottle things. You will need 1 large lemon to get the zest and juice required for this glaze.

Make lemon glaze

Using a mixer, start beating the butter at medium speed for 6-7 minutes.

The butter is beaten with an electric mixer in a white bowl.

Recipe advice

To get the best consistency in the glaze, take the time to accurately whip the butter before adding the other ingredients. Don’t try to scrape the mixing time!

Once the butter is well beaten, turn the mixer down and slowly add the salt and icing sugar.

Ingredients for the lemon butter cream which is mixed in a white bowl.

Once the sugar is completely incorporated, add the lemon juice, lemon zest and milk until they are well mixed.

Now turn the mixer at medium-high speed and continue to mix for another 6-7 minutes. This will help you get that soft consistency that we all love in a good glaze.

If the lemon butter cream is a little too dense, add the more milk once at a time until you reach the desired consistency.

Cream of barely mixed lemon butter in a white bowl.

Using this glaze

The most obvious way of using lemon butter cream glaze is on a cake or cupcake. For a double dose of lemon, try it on lemon cake or lemon cupcakes.

You could also combine lemon with other cake tastes, such as vanilla cupcakes, strawberry cupcakes or coconut cake.

You can also use it as a filling for Cupcakes as well as AO instead of using it to overcome the cupcakes. If you have never filled the cupcakes first, take a look at my post on how to fill the cupcakes.

Don’t limit yourself to cakes! It is an excellent condiment for sugar biscuits or even sour cream biscuits.

I also love it as a filling for biscuits sandwiches! Try it with lemon poppy seed biscuits, Vanilla lemon sugar biscuitsor easy sugar biscuits.

Strat cake covered with lemon butter cream glaze.

Make-ahead and storage tips

The lemon butter cream icing can be done a few days in advance and has pipped or distributed on cakes or cupcakes every time you are ready to serve them.

Cover and refrigerate the icing in an airtight container for a maximum of three days. When you are ready to use it, simply bring it to room temperature. Beat it for about 5 minutes with a mixer or until smooth.

It may be necessary to add a splash of cream or milk to relaunch the consistency before using it.

Freezing lemon glaze glaze

Extra lemon glaze can also be frozen for long -term storage.

Place the glaze in an airtight container for the freezer. Sometimes I will also position a layer of plastic casing on the top of the butter cream for extra protection. Freeze up to a month.

Let the glaze clashes in the refrigerator overnight. Before using, let it arrive at room temperature and beat with your mixer for about 5 minutes or until it is beautiful and smooth. Add a splash of milk or cream if necessary.

Cream of lemon butter in a white bowl set on a green and white napkin.

Frequent questions

I like to use shortening in my icing. Is it an option?

If you are a fan of the shortening of the butter cream glaze, simply replace 1/2 cup of butter with a shortening of 1/2 cup.

Does this glaze induced or crosses?

Once conveyed or distributed on your cake, cupcakes or biscuits, this lemon butter cream will accumulate. If you want to add splashes or other decorations, be sure to do it immediately after conveying it, before it has the opportunity to form a crust.

Even if it has crossed, it will not be completely harden. Be careful to keep or transport oven products decorated with this glaze so as not to destroy your beautiful decoration work.

How does this glaze hold up to heat?

The lemon butter cream glaze holds up well at room temperature. But it will surely start falling or melting if it’s too hot.

If you are taking cakes or cupcakes decorated with this icing at an event without air conditioning or where it will be in the sun (like a summer cooking), I suggest keeping the cold dessert until it is ready to serve.

Is this recipe quite dense to cover the sides of a cake without seeing or for the decorations for pipes?

Yes, this butter cream holds really well as a dense coating on cakes or for decorations for pipes. You can also adjust the thickness of the glaze by adding less or more milk to meet your decoration needs.

I only have salty butter, will it work well?

If you only have salty butter at hand, omit the salt in the recipe.

I want a bright yellow lemon glaze, what should I do?

This glaze has a naturally yellow color with lemon zest, but it will not be brilliant yellow alone. If you need a brighter color, add 1 or 2 drops of yellow food coloring together with the milk. I recommend starting with 1 drop and add more according to need.

How much glaze does this recipe do?

This recipe produces enough lemon butter cream for the best 24 cupcakes, a 8 -inch or 9 -inch layered cake or a sheet cake.

In the bowl of a support mixer equipped with the palette attack, beat the butter at medium speed for 6-7 minutes.
With low speed mixer, slowly add the salt and icing sugar and continue beating until the sugar is completely incorporated.
Add the lemon juice, lemon zest and milk and mix at low speed until it is incorporated.
Turn the mixer at medium-high speed and beat the icing for another 6-7 minutes.
If the glaze is too thick, add a little milk, one teaspoon at a time until you reach the desired consistency.

You can easily adjust the consistency of this recipe simply by adding one more milk at a time.
If you are a fan of the shortening in the butter cream, just omet a stick (1/2 cup) of butter and replace with the shortening of 1/2 cup.
The covered and chilled glaze can be kept for a maximum of three days. Just bring it to room temperature and beat with an electric mixer until smooth. It may be necessary to add a couple of teaspoons of heavy cream or milk to revive the consistency. The glaze can also be frozen for a maximum of one month.
If you garnish with the splashes, be sure to do it immediately after frosting the baked goods. Once the upper layer of the butter cream crusts, nothing will stick.
Learn to prepare the icing sugar for those moments you have exhausted but you still want to glaze!

Calories: 102Kcal, Carbohydrates: 28G, Protein: 0.1G, Fat: 12G, Saturated fat: 7G, Polynsaturo fat: 0.4G, Monolysatuine fat: 3G, Trans fat: 0.5G, Cholesterol: 31mg, Sodium: 2mg, Potassium: 6mg, Fiber: 0.004G, Sugar: 0.1G, Vitamin A: 356Iu, Vitamin C: 0.5mg, Soccer: 4mg, Iron: 0.004mg

Nutritional information is calculated automatically, so they should be used only as approximation.