Lemon is one of my favorite flavors. This frosting is your traditional buttercream frosting recipe. The only changes are adding the lemon extract and of course yellow food coloring. I used regular McCormick liquid yellow food coloring but you could also use gel food coloring. This Betty Crocker one is gluten free.
This recipe is perfect for cookies, macaroons, cupcakes and more. I love anything with lemon. When my Grandma Armstrong was alive, for a period of time, she would send us a package at Christmas-time full of lemons, oranges, and grapefruit from either her own trees or her neighbors trees in Arizona. How I loved that gift! I think that’s where my love of lemons began. Whenever I visited as an adult, I would make sure to take as many lemons, oranges, and grapefruit as I could fit in my car. There really is no substitute for fresh citrus fruit. Once you taste it, the stuff at the store is flavorless.
Lemon Buttercream Frosting
Equipment
- 1 large glass bowl
- hand mixer with beater attachment
- measuring cups & spoons, spatula
Ingredients
- 2 3/4 TBSP unsalted butter, softened
- 2 1/4 C powdered sugar
- 1/8 C milk I use whole Fairelife milk
- dash sea salt
- 1/4 tsp vanilla
- 1/4 tsp lemon extract
- 2-4 drops liquid yellow food coloring
Instructions
- In a large glass bowl, beat softened butter until whipped. Add powdered sugar and milk. Mix until smooth.
- Add sea salt, vanilla, lemon extract, and food coloring. Mix until color is well combined.
- Use it to frost macaroons, cupcakes, cakes, or cookies.
- Store any unused frosting in the fridge.
Notes
My favorite use of this recipe is when I make lemon macaroons. I hope you will enjoy using this recipe to create delicious desserts.
Emma
[…] this recipe you will also need my lemon curd recipe and my lemon buttercream frosting recipe. I suggest making the lemon curd the day before you make the macaroons. The curd needs to be well […]