Ingredients:

  • 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
  • 4 ½ cups (540g) confectioners' sugar, sifted
  • 2 ½ Tablespoons (37ml) fresh lemon juice
  • 2 Tablespoons (30ml) heavy cream
  • 2 teaspoons (10ml) lemon zest
  • Pinch of salt

Instructions:

  1. In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until light and creamy (about 2 minutes).
  2. With the mixer on low speed, gradually add the confectioners' sugar, lemon juice, heavy cream, and lemon zest. Add about 1/2 cup of sugar at a time, mixing until just combined before adding more.
  3. Increase the mixer speed to high and beat for 3 full minutes. The frosting should be light, fluffy, and smooth.
  4. Taste the frosting and add a pinch of salt, if desired. If the frosting is too thick, add an additional tablespoon of heavy cream (or milk) at a time, beating until desired consistency is reached. If the frosting is too thin, add up to 1/2 cup more confectioners' sugar, a tablespoon at a time.
  5. Use immediately or store in an airtight container. Refrigerate for up to 1 week or freeze for up to 3 months.