If you love light and fresh frosting, you will adore this Mary Berry Lemon Buttercream Recipe. It is smooth, creamy and full of bright lemon flavor.
I often use this Mary Berry Lemon Buttercream Recipe for birthday cakes and cupcakes. It tastes sweet but not too heavy.
The lemon makes it fresh and balanced. Today I will show you exactly How to make Mary Berry Lemon Buttercream at home with simple steps and easy ingredients.
Why I Love Making This Lemon Buttercream
The first time I tried lemon buttercream, I was surprised by how fresh it tasted. It was sweet, but the lemon gave it a soft tang. That balance made it special.
I later learned that many classic British bakers love this style of frosting. Inspired by the elegant baking style of Mary Berry, I started making my own version at home.
Now it is my favorite frosting for spring cakes and tea-time treats. It feels light, cheerful and perfect for sharing with family.
Equipment List
- Large mixing bowl
- Electric hand mixer or stand mixer
- Fine grater or zester
- Measuring cups and spoons
- Sieve
- Rubber spatula
- Airtight storage container
Recipe Overview
- Recipe Name: Mary Berry Lemon Buttercream
- Servings: Enough to frost 12 cupcakes or one 8-inch cake
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Course: Dessert
- Cuisine: British
- Calories: About 210 kcal per serving
Ingredients You Need for Mary Berry Lemon Buttercream
- 200 grams unsalted butter, softened
- 400 grams icing sugar, sifted
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1–2 tablespoons milk, if needed
- Pinch of salt
Step-by-Step Guide
1. Soften the Butter
Place the softened butter into a large mixing bowl. Beat it with an electric mixer for about three minutes. The butter should become pale and fluffy. This step helps create smooth and creamy buttercream.
2. Add the Icing Sugar Slowly
Sift the icing sugar to remove lumps. Add it gradually to the butter while mixing on low speed. This prevents sugar clouds in your kitchen. Beat until fully combined and smooth.
3. Add Lemon Juice and Zest
Pour fresh lemon juice into the mixture. Add the lemon zest for extra flavor. Beat again for two minutes until light and airy. The mixture should smell fresh and slightly tangy.
4. Adjust the Texture
If the buttercream looks too thick, add one tablespoon of milk. Beat again until smooth. If it feels too soft, add a little more sifted icing sugar. Adjust carefully for perfect texture.
5. Taste and Final Mix
Taste your buttercream to check sweetness and lemon balance. Add a pinch of salt if needed. Beat for one final minute until creamy and silky. Your frosting is now ready to use.
Read More: Chewy Maple Brown Sugar Cookies Recipe
Expert Tips & Variations
- Always use room temperature butter for smooth texture.
- Sift icing sugar to avoid lumps.
- Add more zest for stronger lemon flavor.
- Use lime juice instead of lemon for variation.
- Chill slightly before piping for sharper designs.
- Add yellow food coloring for brighter look.
History or Fun Fact About the Dish
Buttercream frosting has been popular in Europe for many years. British bakers often use simple butter and sugar frostings for classic cakes.
Lemon flavor became popular because it adds freshness to sweet desserts. Mary Berry is known for simple and reliable baking recipes.
Her style focuses on balance and classic flavors. Lemon buttercream fits perfectly into that tradition.
Pairings & Complementary Recipes
This Mary Berry Lemon Buttercream Recipe pairs beautifully with vanilla sponge cake. It also tastes amazing on lemon drizzle cake.
You can spread it on cupcakes or sandwich it between cake layers. It works well with blueberry muffins too. The lemon flavor balances sweet baked goods perfectly.
Occasion or Event Ideas
This buttercream is perfect for birthday parties. It is lovely for afternoon tea with friends. I often use it for spring gatherings and Easter celebrations.
It also works well for wedding cupcakes. The fresh lemon flavor feels bright and happy. It makes any simple cake look special.
Storage and Reheating Tips
- Store in airtight container in refrigerator for up to five days.
- Let it come to room temperature before using again.
- Beat again briefly to restore fluffy texture.
- Do not microwave directly as it may melt unevenly.
- Freeze for up to one month if needed.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 210 kcal |
| Fat | 12 g |
| Carbohydrates | 26 g |
| Sugar | 25 g |
| Protein | 0.5 g |
| Sodium | 20 mg |
Health Benefits
This frosting is a sweet treat and should be enjoyed in moderation. Butter provides small amounts of vitamins like vitamin A. Lemon juice adds vitamin C and fresh flavor.
Using real lemon instead of artificial flavoring makes it more natural. When used in small amounts, it can be part of a balanced diet.
Mary Berry Lemon Buttercream Recipe
Ingredients
- 200 grams unsalted butter softened
- 400 grams icing sugar sifted
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 –2 tablespoons milk if needed
- Pinch of salt
Instructions
Soften the Butter
- Place the softened butter into a large mixing bowl. Beat it with an electric mixer for about three minutes. The butter should become pale and fluffy. This step helps create smooth and creamy buttercream.
Add the Icing Sugar Slowly
- Sift the icing sugar to remove lumps. Add it gradually to the butter while mixing on low speed. This prevents sugar clouds in your kitchen. Beat until fully combined and smooth.
Add Lemon Juice and Zest
- Pour fresh lemon juice into the mixture. Add the lemon zest for extra flavor. Beat again for two minutes until light and airy. The mixture should smell fresh and slightly tangy.
Adjust the Texture
- If the buttercream looks too thick, add one tablespoon of milk. Beat again until smooth. If it feels too soft, add a little more sifted icing sugar. Adjust carefully for perfect texture.
Taste and Final Mix
- Taste your buttercream to check sweetness and lemon balance. Add a pinch of salt if needed. Beat for one final minute until creamy and silky. Your frosting is now ready to use.
Notes
- Always use room temperature butter for smooth texture.
- Sift icing sugar to avoid lumps.
- Add more zest for stronger lemon flavor.
- Use lime juice instead of lemon for variation.
- Chill slightly before piping for sharper designs.
- Add yellow food coloring for brighter look.
FAQs about Mary Berry Lemon Buttercream
1. Can I make this buttercream without lemon zest?
Yes, you can skip the zest if needed. The lemon juice will still give flavor. However, zest adds stronger aroma and freshness. I recommend using both for best results.
2. How to make Mary Berry Lemon Buttercream thicker?
Add extra sifted icing sugar slowly while mixing. Beat until smooth and firm. Chilling the buttercream for fifteen minutes can also help it thicken naturally.
3. Can I pipe this buttercream onto cupcakes?
Yes, this buttercream is perfect for piping. Chill slightly before filling your piping bag. It will hold its shape well and look beautiful on cupcakes.
4. Are the Ingredients for Mary Berry Lemon Buttercream easy to find?
Yes, the Ingredients for Mary Berry Lemon Buttercream are very simple. You only need butter, sugar and lemon. Most kitchens already have these basic items available.
5. How long does this buttercream stay fresh on a cake?
It stays fresh for about two days at room temperature if kept cool. In warmer weather, store the cake in the refrigerator. Bring to room temperature before serving.
Final Thoughts
This Mary Berry Lemon Buttercream Recipe is simple, fresh and full of bright flavor. Now you know exactly How to make Mary Berry Lemon Buttercream at home.
The Ingredients for Mary Berry Lemon Buttercream are easy and affordable. Try this recipe for your next cake. I promise it will add a cheerful lemon touch that everyone will love.
Zoey Lane is the voice behind ZoeyCooks.com, where she shares comforting, home-tested recipes inspired by everyday cooking. She believes great food should be simple, approachable and enjoyable to make.