Lime Buttercream Frosting Recipe

Course: Frosting

Cuisine: American

Prep Time: 7

Total Time: 7

Servings: servings

Calories: 131kcal

Author: Becky Hardin

This zesty lime buttercream frosting is the ultimate way to add a bright, tangy twist to your favorite desserts. Made with fresh lime juice and zest!

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)

Yield: This recipe makes enough to frost 24 cupcakes with a standard swirl or one 9-inch double-layer cake.

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.

Storage: Store lime buttercream in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 6 months.