Lemon Buttercream
Lemon Buttercream
Ingredients
- 1 cup unsalted butter, room temperature
- 3 1/2 cups powdered sugar
- 2 tablespoons fresh lemon juice, or about 1/2 large lemon
- 2 teaspoons whole milk, room temperature
- pinch salt, or to taste
- 1-2 drops yellow food color gel, optional
Instructions
- 1
In a stand mixer fitted with the paddle attachment (a hand mixer is fine too), whip the unsalted butter on high speed until creamy and light in color, about 5 minutes.
ā±ļø 5 min
- 2
Add the powdered sugar in two additions, mixing thoroughly for a minute and scraping down the bowl and paddle after each addition.
ā±ļø 2 min
- 3
Add the fresh lemon juice, whole milk, and salt. Mix on low speed until the buttercream is well incorporated and smooth, 1-2 minutes.
ā±ļø 2 min
- 4
Mix in the yellow food color gel, if using.
ā±ļø 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Buttercream
- 1 cup unsalted butter, room temperature
- 3 1/2 cups powdered sugar
- 2 tablespoons fresh lemon juice, or about 1/2 large lemon
- 2 teaspoons whole milk, room temperature
- pinch salt, or to taste
- 1-2 drops yellow food color gel, optional
Instructions
- 1
In a stand mixer fitted with the paddle attachment (a hand mixer is fine too), whip the unsalted butter on high speed until creamy and light in color, about 5 minutes.
ā±ļø 5 min - 2
Add the powdered sugar in two additions, mixing thoroughly for a minute and scraping down the bowl and paddle after each addition.
ā±ļø 2 min - 3
Add the fresh lemon juice, whole milk, and salt. Mix on low speed until the buttercream is well incorporated and smooth, 1-2 minutes.
ā±ļø 2 min - 4
Mix in the yellow food color gel, if using.
ā±ļø 1 min