Lemonade Buttercream Frosting

5 star Avg. rating 5 from 5 votes.

Recipe Information

Recipe Created By: Kathy Przywara


1 stick butter or stick margarine at room temp
1/2 lemon, zest and juice
1 Tbsp water
3 cups powdered sugar
1 tsp vanilla
pinch salt


Cream butter or margarine until fluffy. Add lemon zest and juice. Beat until fluffy. Add 1 cup powdered sugar and beat until well combined. Add another cup and beat well. Add water, vanilla, salt and final cup of powdered sugar. Beat until fluffy. Adjust consistency with a little more powdered sugar or water (tsp at a time) if needed.


This is a light lemony frosting that goes really well with Lemonade Cupcakes.

This is a rather soft frosting, but can be piped with a 1M star tip to make a nice swirl/rosette on cupcakes. Garnish was some lemon zest or twist.


I have not tried this with shortening, but it should work. It will likely be stiffer and may require an additional tsp of water. I would not use tub or light margarine as it will be too soft.
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.

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