Lemon Buttercream Frosting (From the Famous Sprinkles Cupcakes)

Cupcakes frosted with this stuff are FANTASTIC! My family has been treated a few times to fancy-schmancy cupcakes from a cupcake bakery around here that charges like four bucks for a cupcake so I decided to make my own! Boy am I glad I chose this recipe. I used a lemon cake mix and I "piped" this frosting a mile high, using a ziploc bag with the corner snipped off. I wanted a definate lemony taste so I used the zest and juice from 2 lemons and I reduced the sugar by 1/2 cup. It was perfect! I highly recommend using real butter...it makes all the difference, especially if you're piping a thick layer. It makes a lot, definately enough for a 2-layer cake, or enough for 2 dozen cupcakes even with a generous hand like mine. Try it - you won't be sorry!

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Makes wayyyy too much for the intensity of flavor. I like a lot of frosting on my cupcakes, but only if the frosting is delicately flavored and sweetened (like fresh whipped cream would be) this is very sweet and very lemony, and I could only tolerate a thin layer of the frosting on my cupcakes. I halved the recipe, and used all the frosting on 12 cupcakes... when I ate one, I unfortunately had to go back and take off most of the frosting and throw it away. I would use 1/4 of this recipe next time, for 12.

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This frosting was a hit with my coworkers. I used it to frost some mexican vanilla cupcakes and it was just the right amount of tartness. Be sure to add the zest of the lemon to the recipe. It makes a huge difference in the flavor. Use a stand mixer, if at all possible, to really whip the air in to make it light and fluffy. Yum!

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This was incredible! I made it today to top a strawberry cake and it was cool and light, sweet and tart, just the right balance. This made a perfect summer dessert. I didn't change a thing, and I'm glad I didn't. Thank you for sharing the recipe. This one is a sure winner.

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Completely loved this!! My husband loved the little saltiness with the tart lemon! I will definitely be making this again and can't wait to experiment (maybe changing it to an orange buttercream). Thank you for sharing!!!

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I really like this frosting because of its intense flavor. Most lemon flavored desserts are too sweet compared to the lemon taste. I did have to modify it because I only had 1/2 cup butter. Will make again because so good.

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Delicious! I made a few changes after reading the reviews. I made lemon cupcakes with this frosting. I used only 3 cups of sugar, 1 tbls of the lemon juice. I just didn't want it too sweet or too lemony. It came out wonderful and fluffy! I think I've ate 3! :-D

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Well this is good lemony frosting but I find it a bit too sweet... almost like lemonade. I might prefer a lemon cream cheese frosting because it would be less sugary.

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Absolutely delicious!!!

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This is my favorite find of the year! Awesome Taste and Look. Like Twisty11, I used half Crisco. I think some of the inconsistency in the recipe comes from the size of lemons used. Mine were rather small, so I used 2. I will use this as a base for my other frosting recipes! I have put a picture of my cakein the photo section. It was just enough frosting for a 2 layer 9" cake. Thanks again!

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I loved this recipe! I didn't use the vanilla extract, but chose to use lemon extract to give it more lemon flavor. I won't to be able to taste the lemon and it wasn't lemon-y enough with just the lemon juice as stated. I also added some yellow food coloring.

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This is the first time I have made Lemon Buttercream Icing. I am NOT a lemon fan, but my father is and he requested it. Considering I DO NOT care for lemon, I thought it was pretty good.

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So yummy! Thanks.

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I used this recipe for a friend's birthday cake (he had requested lemon buttercream, which I had never heard of before). I paired it with a rich vanilla pound cake and covered the cake in marshmallow fondant....and it was a HUGE hit. Everyone loved it, and my roommates requested I leave the cake scraps and leftover icing so that they could snack on them. The only substitution I made was to replace half of the butter with crisco, which made the icing more heat-resistant and less likely to melt and sag underneath the fondant as it sat at room temperature. I highly recommend this recipe.

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I found this recipe looking for something to accompany a lemon cake. I made the recipe as it says, but ended up adding more lemon juice in small amounts until it tasted perfect for me. I wasn't a fan of the vanilla in it and will probably omit it next time I make it to see how it tastes without it. Overall, a very nice recipe and all of the guests enjoyed the refreshing flavour!

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This a perfect lemon frosting. I used it for cupcakes and it came out great. Because of the other reviews saying it was really sweet, I reduced the amount of sugar slightly and used unsalted butter. The frosting was fluffy and light and had just the right amount of lemon flavor.

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I thought this recipe was good, but I needed to add more lemon - I added the juice of 2 lemons. Next time I think I'll try the juice of 1 lemon, but add some of the zest to it too.

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This ia great frosting, but the actual recipe on the Sprinkles container calls for the zest of one lemon in it as well. It also HAS to be real lemon juice, otherwise it doesnt taste right.

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This was incredibly sweet, but easy to make and delicious. I used it on a lemon cake, but I think next time I'd just use plain white cake and add a tiny bit extra salt. Thanks for sharing!

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This is a great frosting but a bit sweet. I added some lemon rind,a capful of peach schnapps, and another half stick of butter (1/4 cup) and it was even better!

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