Ginger Lemon Buttercream Frosting is a zippy and delicious frosting flavor that will accentuate any cake, cupcake, or cookie you decide to use it on.
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Ginger Lemon Buttercream Frosting is available at the end of this post. OR you can hit the “jump to recipe” button (found above) to be taken directly to the recipe.
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The ingredient list:
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- softened butter (I use salted)
- fresh lemon zest
- pure vanilla extract
- ginger paste
- confectioners sugar
- milk or half and half
- non-pariels (optional)
Kitchen tools and equipment needed:
- hand mixer, stand mixer, or whisk
- sieve (optional) for sifting the confectioners sugar
- measuring cups and spoons
- citrus zester
- mixing bowls
- piping bag and tips (optional)
- offset spatula
Where to use this buttercream frosting:
I’m here to tell you that this lemon ginger buttercream frosting will taste great on just about anything. Cakes, cookies, cupcakes…you name it.
Lemon Ginger Buttercream Frosting will taste exceptional with any flavor of cake or cupcake. Especially chocolate, lemon, white, spice cake, and (as shown in the photos)…Gingerbread Bundt Cake with Zucchini.
How to store buttercream frosting:
Buttercream frosting can be made in advance and stored in an air-tight container in the refrigerator for up to 2 weeks before use.
For best spreadability after refrigeration, warm the ginger lemon buttercream frosting at room temperature (for at least one hour) before piping or frosting.
Can buttercream frosting be frozen?
Yes.
Store buttercream frosting in an air-tight freezer container and freeze for up to 3 months.
Thaw the frosting fully and bring it to room temperature before piping or frosting.
Can the ginger paste be left out of this recipe?
Yes.
If you’re not a fan, feel free to leave it out completely or cut back on the amount used.
The recipe (as written) calls for 2 teaspoons of ginger paste, but you can easily cut that back to 1 teaspoon if preferred. Taste, and add more if desired.
The step-by-step photos for making ginger lemon buttercream frosting:
- Add two sticks of softened butter to a large bowl.
- Add 1½ pounds (approximately 4½ cups) of sifted confectioners sugar to the butter along with 2 teaspoons of fresh lemon zest, ½ teaspoon pure vanilla extract, and 2 teaspoons ginger paste.
- Blend until smooth.
- Add 1 teaspoon fresh lemon juice along with 2-3 tablespoons of milk (or half and half) depending on your desired consistency.
- Add the lemon ginger buttercream frosting to a piping bag and pipe onto cake or cookies.
- Add white non-pariels (shown) if desired.
Additional buttercream frosting recipes:
*Peppermint Buttercream (shown below and featured in the video)
These festive and charming Holly Berry Chocolate Peppermint Cupcakes with Peppermint Buttercream Frosting are sure to be a hit with your family and friends this holiday season!
*Coffee Buttercream Frosting (not shown) from Low Carb Yum
*Brown Butter Buttercream (not shown) from The Creative Bite
*Chocolate Buttercream Frosting (not shown) from Natasha’s Kitchen
*Bat Wing Cupcakes with Basic (Black) Buttercream Frosting (shown below)
Take a bite out of these Royal Icing Bat Wing Cupcakes, before they take a bite out of you! You’ll be glad you did because they’re BATtastically delicious, and not at all threatening to make.
*Keto Chocolate Buttercream Frosting (not shown) from Low Carb Yum
*German Buttercream from Liv for Cake
*Diary-Free Buttercream Frosting (not shown) from Minimalist Baker
*Ginger Lemon Buttercream Frosting (shown below) THIS IS THE PLACE!!
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s delicious and easy buttercream frosting recipe with ginger and lemon.
If you’ve made this recipe, or are excited to make this recipe, I’d appreciate it if you’d take a moment to leave it a star rating in the recipe card, along with a comment if you’re so inclined. Thank you. 🙂
GINGER LEMON BUTTERCREAM FROSTING
Ingredients
- 2 sticks 8 tablespoons butter, softened
- 2 teaspoons fresh lemon zest
- ½ teaspoon pure vanilla extract
- 2 teaspoons ginger paste
- 1½ pounds (approximately 4½ cups) confectioners sugar
- 1 teaspoon fresh lemon juice
- 2-3 tablespoons milk or half and half
Instructions
- Add two sticks of softened butter to a large bowl.
- Add 1½ pounds of sifted confectioners sugar to the butter along with 2 teaspoons of fresh lemon zest, ½ teaspoon pure vanilla extract, and 2 teaspoons ginger paste.
- Blend until smooth.
- Add 1 teaspoon fresh lemon juice along with 2-3 tablespoons of milk (or half and half), depending on your desired consistency.
- Add the lemon ginger buttercream frosting to a piping bag and pipe onto cake or cookies.
- Garnish with white nonpareils if desired.
Nutrition
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