If you’re looking for a bright and tangy way to top your cakes and cupcakes, this lime frosting is it! My lime buttercream is smooth, creamy, and packed with fresh citrus flavor that instantly makes any dessert feel special. I love that it comes together in just minutes with four simple ingredients, and it’s just as perfect for piping as it is for spreading. If you’ve only ever used canned frosting, this easy lime icing will totally change the game.
Zesty Lime Frosting with Fresh Lime Juice
I always say that homemade buttercream is worth the extra five minutes, and this lime buttercream frosting proves it. Real butter, powdered sugar, fresh lime juice, and zest create a frosting that’s sweet, tangy, and bursting with flavor. Unlike lime cream cheese frosting, which can be too soft for intricate piping, this American-style buttercream crusts slightly and holds its shape perfectly in warm weather.
I love using it on my Piñata Cupcakes for Cinco de Mayo or for dressing up a simple vanilla cake. You can even swirl it onto sugar cookie bars for a zesty twist! And since this lime icing whips up in under 10 minutes, it’s perfect for busy days when you still want your desserts to look and taste amazing.
Email this Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Dessert Recipes.
How to Boost Lime Flavor Without Curdling
Citrus and buttercream can be tricky; too much juice and your frosting can break or turn soupy. To keep it creamy and stable, I recommend starting with lime zest for a big punch of flavor without extra liquid. Then use just 1-2 tablespoons of juice for the perfect tang.
If you want a stronger lime flavor, skip adding more juice and instead try a tiny pinch of citric acid or a drop of lime extract. This keeps the frosting fluffy, pipeable, and deliciously vibrant without curdling.
Lime Buttercream Frosting Recipe
Equipment
- Kitchen Scale (optional)
- Stand Mixer
- Microplane Zester
- Piping Tip Set (optional)
Ingredients
- 1½ cups unsalted butter room temperature (3 sticks)
- 6 cups powdered sugar
- 2 tablespoons fresh lime juice room temperature (from 1 large lime)
- 2 teaspoons lime zest (from 1 large lime)
- ⅛ teaspoon kosher salt
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, combine all of the ingredients except for the lime juice and zest. Beat on low until the powdered sugar is about halfway incorporated, about 1 minute.1½ cups unsalted butter, 6 cups powdered sugar, ⅛ teaspoon kosher salt
- Increase the mixer speed to medium high and beat for another 30 seconds before increasing it to high. Beat for 3-4 minutes to allow the powdered sugar to dissolve into the butter and for it to get fluffy.
- Add the lime juice and zest, and continue mixing on low speed, just until the lime is incorporated.2 teaspoons lime zest, 2 tablespoons fresh lime juice
- Frost your cupcakes or cake and enjoy! (We love to use this frosting on these fun Pinata Cupcakes)
Notes
- Start your stand mixer on low before increasing it to a high speed. If you start it high, you will get clouds of powdered sugar all over your kitchen.
- Use fresh lime juice rather than bottled for the zingiest flavor. For a milder lime flavor, you can leave out the zest.
- If the frosting appears curdled after adding the lime juice, continue beating on medium-high for 2 additional minutes. The friction will warm the fats slightly and help the emulsion come back together.
- I used an open star piping tip in all of these photos.
How to Make Lime Buttercream Step by Step
Prep: Gather up everything you need to begin. Bring the butter and lime to room temperature for 30-60 minutes before beginning so they combines nice and creamy. Juice and zest the lime. I like to use a microplane for fine pieces of lime that aren’t too chunky.
Combine Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, combine 1½ cups of room-temperature unsalted butter, 6 cups of powdered sugar, and ⅛ teaspoon of kosher salt. Beat on low until the powdered sugar is about halfway incorporated, about 1 minute. If you beat at a higher speed before the powdered sugar is a little incorporated, it will fly out of the bowl.
Beat the Frosting: Increase the mixer speed to medium-high and beat for another 30 seconds; then increase it to high and beat for 3-4 minutes, until the powdered sugar dissolves into the butter and it becomes fluffy.
Add the Lime: Add 2 tablespoons of room-temperature lime juice and 2 teaspoons of lime zest to the buttercream. Then continue mixing on low speed, just until the lime is incorporated and the frosting is smooth and lump-free. (Note: You can add the lime at the very beginning with the rest of the ingredients if you prefer, but I find the taste is better balanced if I add it at the end.)
How to Store and Freeze
Once you have made your lime buttercream frosting, place it into an airtight container in the refrigerator, and it will keep well for up to 1 week. You can also freeze it for up to 6 months. Allow it to come up to room temperature for about 30-60 minutes, and quickly re-whip it so that it’s easy to pipe. Keep your buttercream sealed and away from strong odors in your fridge or freezer.
Leave a Reply