Hamdi Saidani This Mary Berry Lemon Buttercream is a smooth and zesty recipe, which calls for fresh lemon juice and finely grated zest. It is the perfect filling for a Victoria sandwich or topping for cupcakes, ready in about 10 minutes.
Jump to RecipeMary Berry Lemon Buttercream Ingredients
- 150g (5oz) butter, softened (must be unsalted or slightly salted, but not margarine)
- 300g (10oz) icing sugar (confectioners’ sugar), sifted
- Juice of ½ a lemon (approx. 2 tbsp)
- Finely grated zest of ½ a lemon (optional, for extra tang)
- 1 tsp milk (only if needed to loosen)
How To Make Mary Berry Lemon Buttercream
- Prepare the butter: Place the softened butter into a large mixing bowl. It is crucial that the butter is room temperature and soft, but not oily or melted.
- Beat the butter: Using an electric hand whisk or a stand mixer, beat the butter on its own for about 2–3 minutes until it is very pale (almost white) and creamy. This aeration step makes the buttercream fluffy rather than heavy.
- Add the sugar: Add half of the sifted icing sugar. Beat on a low speed initially (to prevent a sugar cloud), then increase to high speed. Once combined, add the remaining icing sugar and beat again until fully incorporated. The mixture may look dry or crumbly at this stage; this is normal.
- Add the flavor: Add the fresh lemon juice and the finely grated lemon zest.
- Whip it up: Turn the mixer to medium-high speed and whip the buttercream for another 2–3 minutes. The lemon juice will dissolve the sugar and the mixture will turn smooth, glossy, and creamy.
- Check consistency: If the buttercream is too stiff to pipe or spread, add 1 teaspoon of milk (or a little more lemon juice) and beat again. If it is too runny, add a little more sifted icing sugar.
- Use: Transfer to a piping bag or use a palette knife to spread immediately over cooled cakes.
Recipe Tips
- Sifting is mandatory: Mary Berry always insists on sifting icing sugar. Tiny lumps of sugar will clog piping nozzles and create a gritty texture that ruins the smooth finish.
- Add juice slowly: Add the lemon juice gradually. Depending on the humidity and the butter, you might need slightly less or more. If you add too much acid at once, the buttercream can curdle (split). If this happens, add more icing sugar to bring it back.
- Butter vs. Spread: Always use block butter for buttercream. Baking spreads (margarine) have a high water content and will result in a sloppy icing that slides off the cake.
- Zest texture: If you are piping with a fine nozzle, omit the zest or chop it extremely finely, as long strands will block the tip.
What To Serve With Mary Berry Lemon Buttercream
This zesty frosting pairs with more than just lemon cake.
- Lemon Cupcakes: The classic pairing.
- Victoria Sponge: Use this instead of vanilla cream for a citrus twist.
- Blueberry Muffins: A swirl on top adds sweetness.
- Poppy Seed Cake: Complements the earthy seeds.
- Raspberry Cake: Lemon and raspberry are a perfect match.
How To Store Mary Berry Lemon Buttercream
- Refrigerate: Store leftover buttercream in an airtight container in the fridge for up to 1 week. It will harden, so you must bring it back to room temperature and re-whip it before using.
- Freeze: You can freeze buttercream for up to 3 months. Thaw overnight in the fridge and re-whip.
Mary Berry Lemon Buttercream Nutrition Facts
- Calories: 180kcal
- Protein: 0g
- Carbohydrates: 30g
- Fat: 7g
- Saturates: 5g
- Sugar: 30g
- Salt: 0g
Nutrition information is estimated per generous cupcake swirl (based on 12 cupcakes).
FAQs
Can I use bottled lemon juice?
Fresh lemon juice is far superior for buttercream because the flavor is u0022brightu0022 and floral. Bottled juice can taste harsh and artificial in a raw frosting.
Why is my buttercream yellow?
Butter is naturally yellow. To get a whiter buttercream, you must beat the butter for a long time (step 2) before adding sugar. However, for lemon buttercream, a pale yellow tint is usually desirable!
Can I add food coloring?
Yes, a tiny drop of yellow gel food coloring can enhance the lemon look, but the zest usually provides enough natural color.
Try More Recipes:
- Mary Berry Apple And Almond Cake Recipe
- Mary Berry Almond Snowballs Recipe
- Mary Berry Cranachan Recipe
Mary Berry Lemon Buttercream Recipe
Course: DessertCuisine: BritishDifficulty: Easy12
servings10
minutes180
kcalA fluffy and tangy American-style buttercream flavored with fresh lemon juice and zest, using Mary Berry’s reliable ratios.
Ingredients
150g butter, softened
300g icing sugar, sifted
½ lemon (juice and zest)
1 tsp milk (optional)
Directions
- Beat softened butter for 3 minutes until pale.
- Add half the sifted icing sugar and beat well.
- Add remaining sugar and beat until combined.
- Pour in lemon juice and zest.
- Whip on high speed for 3 minutes until creamy.
- Adjust consistency with milk if needed.
- Use immediately.
Notes
- Beating the butter alone before adding sugar is the secret to a light, airy texture; if you dump everything in at once, the buttercream will be heavy and dense.
- Using slightly salted butter can actually enhance the flavor by cutting through the intense sweetness of the icing sugar, though unsalted is traditional.
- If the weather is very hot, replace 50g of the butter with 50g of vegetable shortening (like Trex) to make a more stable buttercream that won’t melt as easily.