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Lemon Buttercream Frosting

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Susan Reid

Lemon Buttercream Frosting Recipe

This frosting is tangy-sweet, a boon to lemon lovers everywhere. The recipe makes a generous batch, enough to fill and frost a tall, four-layer cake like our Raspberry Lemon Cake.

At a glance

About 6 cups


Choose your measure:


  1. In a large mixing bowl, dissolve the granulated sugar in the boiling water; let cool completely.
  2. Add the meringue powder, and beat using the whisk attachment until soft peaks form. Add the confectioners' sugar, mixing until thoroughly combined.
  3. Add the butter a few tablespoons at a time, beating constantly. The frosting will become very creamy. Beat in the vanilla, lemon powder (or zest), optional Fiori di Sicilia, and salt.
  4. Use buttercream immediately to fill and frost a cake. Or store it, covered in the refrigerator, for up to 2 weeks. Freeze for longer storage.