Skip the lemon extract and put the bottled lemon juice back in the refrigerator. For the best bright and tangy flavor, it's all about the fresh lemon zest and juice. It's simple, sweet, and has amazing lemon flavor without any bitterness!
Begin by beating the softened butter for a good 2-3 minutes to make it light and fluffy.
Slowly mix in powdered sugar, lemon zest, salt, and lemon juice. blending until it is all combined.
Then increase the speed to medium and beat until light and fluffy. Use more lemon juice or powdered sugar to adjust the consistency.
Pipe the lemon buttercream onto cupcakes or between cookies, or use it to cover a cake.
You know you do! Swipe up to get them.