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Mary Berry Lemon Buttercream Recipe

Mary Berry Lemon Buttercream Recipe

Mary Berry’s lemon buttercream is a silky, vivid, intensely lemon-flavoured frosting made with real lemon juice and zest — the perfect frosting for lemon cakes and cupcakes.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 24 Cupcakes Cream
Course: Dessert
Cuisine: British
Calories: 255
Ingredients Method Notes

Ingredients
  

  • Lemon Buttercream:
  • 250 g unsalted butter softened — at room temperature for at least 1 hour
  • 500 g icing sugar sifted twice
  • Finely grated zest of 3 large unwaxed lemons
  • Juice of 2 large unwaxed lemons about 6 tbsp
  • 1 tsp vanilla extract
  • Pinch of fine salt
  • 1 –2 tbsp whole milk — only if needed

Method
 

  1. Beat softened butter alone on high speed for 4 full minutes — until very pale and genuinely fluffy. Set a timer. Do not cut this short.
  2. Add double-sifted icing sugar in 3 batches — beat well on medium speed after each.
  3. Add lemon zest, lemon juice, vanilla, and salt. Beat 2 minutes until completely smooth. Taste — season with more lemon zest if needed. Add milk 1 tbsp at a time only if too stiff.
  4. Use immediately for best consistency or store as directed.

Notes

Beat butter for 4 full minutes — the most important step. Creates the light, silky base.
Double-sift the icing sugar — gives a completely smooth, lump-free buttercream.
Use both zest and juice — zest gives fragrance, juice gives sharp vivid flavour. Be generous with both.
The salt is not optional — it prevents the buttercream tasting flat and overly sweet.
Lemon juice also adjusts consistency — gives a softer, more spreadable buttercream than milk alone.
Freeze for up to 3 months — defrost overnight, bring to room temperature, beat briefly before using.
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