First, measure out all of the lemon buttercream frosting ingredients with the measuring cup and spoons.
Next, prepare a stand mixer with a beater attachment.
Then, add the room temp butter to the mixer bowl.
Beat the butter by itself for 5 minutes, or until it is double in size, light, and creamy.
Then, add in the salt and freshly squeezed lemon juice to the butter bowl and beat again.
Next, add in the powdered sugar ½ cup at a time, mixing well between each addition. For this step, I like to keep my mixer on a low speed otherwise the kitchen gets covered in powdered sugar.
After mixing in all the powdered sugar, run the mixer on high speed for 8 minutes.
Then, scoop the lemon buttercream frosting into a piping bag lined with a metal piping tip.
Finally, close the frosting bag with a tie and start piping the frosting onto your treats!
Notes
Storing Homemade FrostingTo store lemon frosting: transfer the frosting to an airtight container or a freezer-safe Ziploc bag. Store the frosting in the fridge for up to 1 week or in the freezer for up to 3 months. If freezing, I like to double-bag the frosting because it helps save some freezer space. Always label the date on the outside to keep up with freshness. Let the frosting come to room temperature and whip again before using.