This Lemon Frosting is a zesty, creamy delight that transforms any dessert into a citrusy masterpiece. With its bright, tangy flavor and smooth, velvety texture, it’s the perfect balance of sweet and refreshing. Ready in just 15 minutes, it’s a quick way to elevate cakes, cupcakes, or cookies with a burst of sunshine. The cooling time is minimal, so you can enjoy its lusciousness almost instantly.
Packed with fresh lemon essence, this frosting is light yet indulgent, making it a crowd-pleaser for any occasion. Its creamy consistency spreads effortlessly, while the citrus notes add a vibrant twist. Whether you’re baking for a party or treating yourself, this frosting is a simple, irresistible way to brighten your day.
Ingredients for Lemon Frosting
- For Lemon Curd:
- 2 large egg yolks
- ⅓ cup (80 ml) lemon juice (fresh-squeezed preferred)
- 2 Tablespoons granulated sugar
- ¼ teaspoon table salt
- 4 Tablespoons (56 g) unsalted butter, cut into pieces
- For Frosting:
- 1 cup (226 g) unsalted butter, softened
- 3 cups (375 g) powdered sugar
Step-by-Step Instructions
- In a small, non-reactive saucepan, whisk together egg yolks, lemon juice, sugar, and salt until well combined.
- Add butter and cook over medium-low heat, whisking constantly until the mixture thickens. Visual cue: The whisk should leave trails through the curd, and it should coat the back of a spoon.
- Remove from heat and pour the mixture through a fine mesh strainer into a heatproof bowl. Allow to cool completely (transfer to the refrigerator to speed up cooling).
- Using an electric hand mixer or stand mixer, beat softened butter on high speed until light and fluffy (about 30-60 seconds).
- Gradually add powdered sugar and mix until completely combined.
- Drizzle in the cooled lemon curd and stir until fully incorporated. Scrape the sides and bottom of the bowl to ensure even mixing. Tip: If the frosting is too thin, add up to 1 cup (125 g) more powdered sugar.
- Spread or pipe the frosting over your cake or cupcakes. Enjoy!
Perfect Pairings: Serving Suggestions
This zesty lemon frosting is a versatile topping that pairs beautifully with a variety of desserts. Spread it over a classic vanilla or almond cake for a refreshing twist, or pipe it onto cupcakes for a tangy treat. It also complements pound cake, shortbread cookies, or even scones for a delightful afternoon snack.
Storage Tips: Keep It Fresh
Store any leftover frosting in an airtight container in the refrigerator for up to 5 days. If it hardens, let it sit at room temperature for 15-20 minutes, then give it a quick whip with a hand mixer to restore its fluffy texture. For longer storage, freeze it for up to 2 months and thaw in the fridge before use.
Time-Saving Hacks
To speed up the cooling process for the lemon curd, transfer it to a shallow dish and place it in the freezer for 10 minutes, stirring occasionally. This ensures it’s ready to mix into the frosting without waiting too long. Alternatively, prepare the curd a day ahead and refrigerate it until needed.
Recipe Variations: Mix It Up
For a different flavor profile, try swapping the lemon juice with lime juice or orange juice for a citrusy twist. If you prefer a creamier texture, add 2-3 tablespoons of cream cheese to the frosting mixture. For a lighter version, reduce the butter by half and add a splash of whipped cream.
Equipment Guidance: Tools You’ll Need
A fine mesh strainer is essential for achieving a smooth lemon curd, while an electric hand mixer or stand mixer ensures the frosting is light and fluffy. If piping, use a large piping bag with your favorite tip for professional-looking results.
Lemon Frosting
Ingredients
For Lemon Curd
- 2 large egg yolks
- ⅓ cup lemon juice fresh-squeezed preferred
- 2 Tablespoons granulated sugar
- ¼ teaspoon table salt
- 4 Tablespoons unsalted butter cut into pieces
For Frosting
- 1 cup unsalted butter softened
- 3 cups powdered sugar
Instructions
- In a small, non-reactive saucepan (see note), whisk together egg yolks, lemon juice, sugar, and salt.
- Add butter and cook over medium-low heat, whisking constantly until mixture is thickened (the whisk should leave trails through the curd and it should be able to coat the back of a spoon, see video or photos in post for visual if desired).
- Remove from heat and pour through a fine mesh strainer into a heatproof bowl. Allow to cool completely before proceeding (you can transfer to the refrigerator to cool faster).
- Using an electric hand mixer or stand mixer, beat 1 cup softened butter until light and fluffy (high speed about 30-60 seconds). Gradually add powdered sugar until completely combined.
- Drizzle in cooled lemon curd and stir until completely combined. Be sure to scrape the sides and bottom of the bowl to ensure ingredients are well-combined. Note: if frosting is too thin you can add additional powdered sugar, up to 1 cup/125g.
- Spread or pipe over cake or cupcakes.