This lemon buttercream recipe gives your cakes a real zingy finish. Use this icing from the Primrose Bakery on lemon cupcakes or to ice the middle and top of a lemon cake.
This lemon buttercream will top around 12 cupcakes or 1 regular cake. It’s so simple to make and takes around 10 mins in total. If you have any leftover store in an airtight container in the fridge for up to 2 days. Stir thoroughly before popping back into a piping bag or smoothing onto your cupcakes. Leftover buttercream can be stored in the fridge for up to 1 week. Make sure you beat thoroughly before using to pipe and decorate cupcakes again. Like most buttercream recipes, it’s best served fresh. It’s so easy to make this lemon buttercream, once you’ve mastered this recipe you’ll be making it over and over again. It’s the perfect alternative to classic buttercream. So if you want to create something at home that looks and tastes as good as shop bought icing, try this buttercream recipe and you’ll not be disappointed.
- 115g unsalted butter, at room temp
- 30ml freshly squeezed lemon juice
- 2 tsp grated lemon rind from an unwaxed lemon
- 500g icing sugar, sifted
To make this cupcake recipe, in a large bowl, beat the butter, milk, lemon juice, lemon rind and half the icing sugar until smooth. Gradually add the remainder of the icing sugar and beat until thick and creamy. This can take several minutes.
Store any unused icing in an airtight container at room temperature for up to 3 days. Make sure to beat well before re-using.