Lemon Buttercream Frosting Recipe

Lemon Buttercream is one of those icings that goes on almost any dessert. We especially like it in combination with Margarita Cupcakes, White Grape Juice Cupcakes and Lemon cakes (of course!).
Makes: 3 Cups
Skill Level:

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Step 1

In large bowl, cream shortening and butter with electric mixer until light and fluffy. Add lemon juice and zest; beat well. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, if icing is dry, add additional juice or milk and beat at medium speed until light and fluffy.

Step 2

Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Re-whip before using.

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solid vegetable shortening

1/2 cup solid vegetable shortening


1/2 cup butter (softened)

lemon juice

2 tablespoons lemon juice

lemon zest

1 teaspoon lemon zest

confectioner's sugar

4 cups (approx. 1 lb.) confectioner's sugar (sifted)

Additional lemon juice or milk

Additional lemon juice or milk ((optional))



Electric mixer

Electric mixer

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Lemon Buttercream Frosting is rated 4.7 out of 5 by 19.
Rated 5 out of 5 by from This is a very tasty, tart recipe. For those who like lemonheads, or a lot of tartness, this is the recipe for you. I used fresh squeezed lemon juice, and why not, since you need he zest anyway. I made lemon cupcakes, and filled them with a strawberry jam/lemon curd mixture. And left the icing color alone, it just seemed a perfect ivory color. Everyone at the party wanted to know if I made cupcakes for a living, and I credit this icing and the 1M swirl.
Date published: 2013-03-14
Rated 5 out of 5 by from Watch the consistency (liquid vs powdered sugar). I added two extra T of lemon juice but didn't add additional sugar, and I wish I had, as it was somewhat thin. I used it for lemon curd-filled lemon cupcakes, and my taste tester gave it an AWESOME rating. Does anyone know if just replacing vanilla extra with lemon in regular buttercream frosting would work better?
Date published: 2012-06-19
Rated 5 out of 5 by from I really enjoyed making this! So super easy, just gotta make sure you got lemons! LOL! About the 3rd cup of sugar I added about 3 teaspoons of milk to thin it out and then about the 4th cup it was perfect. Really tastes good, lemonie and a bit of a sweet tang! I do this all over again. I made this for a Lemon Curd Chiffon Cake!
Date published: 2011-05-24
Rated 5 out of 5 by from This lemon buttercream icing was very easy to prepare. It also tasted delicious! I used it with a lemon cake. Everyone at the party loved it and gave it rave reviews. They also ate the entire cake, which is a great compliment! I can't wait to try it with other cake flavors.
Date published: 2010-12-06
Rated 5 out of 5 by from This is the BEST buttercream recipe i've tasted in a long time. Took only a short time to make and put a nice twist on the traditional buttercream recipe with a delicious lemony flavor. I would highly recommend anyone to try this recipe, even you non-lemon lovers!
Date published: 2011-09-24
Rated 4 out of 5 by from Good recipe, easy to prepare. This is a really nice lemon flavoured icing to add to cakes and cupcakes. If you can find lemon extract it adds an extra kick of lemon flavour and tartness. I add about a teaspoon of lemon extract with the lemon juice.
Date published: 2010-12-06
Rated 5 out of 5 by from This recipe was very good, but I did add a bit of salt to it. I used milk and not more lemon juice to thin it. More lemon other than amount in the recipe would be too much. Very tasty, lots of compliments!
Date published: 2011-06-25
Rated 4 out of 5 by from I substituted the veg. shortening for additional butter and used salted butter. It was so good. I suggest that you taste test as you add the lemon juice. Too much can make it over powering.
Date published: 2011-05-12
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