Description
Create Creamy Lime Buttercream Frosting! This easy recipe delivers a zesty, smooth topping with a bright burst of fresh lime flavor for your cakes & cupcakes.
Ingredients
Scale
- Base Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- Flavor Boosters:
- 2 tablespoons fresh lime zest (from 2–3 limes)
- 4–6 tablespoons fresh lime juice
- Liquid & Creaminess:
- 2–4 tablespoons heavy cream or whole milk
- 1 teaspoon vanilla extract
Instructions
- Cream the Butter:: First up, get that softened butter into your stand mixer (or use a hand mixer, you do you!). Beat it on medium-high speed for about 3-4 minutes until it’s super light, pale, and fluffy. This step is crucial for airy Creamy Lime Buttercream Frosting. I always get excited at this point, watching it transform from a solid block to something so much lighter. If it’s still yellow and dense, keep going! You want it almost white and cloud-like.
- Add Powdered Sugar:: Reduce the speed to low and gradually add the sifted powdered sugar, about 1 cup at a time. Once all the sugar is incorporated, the mixture will look a bit dry and crumbly. Don’t worry, that’s totally normal! I made the mistake once of thinking I’d messed it up and added liquid too soon. Scrape down the sides of the bowl often to make sure everything gets mixed in evenly. Patience is key here, hon.
- Introduce the Lime Zest:: Now for the star! Add all that beautiful, fragrant fresh lime zest to the mixture. Beat on medium speed for another minute or two, letting the zest really infuse into the butter and sugar. The kitchen starts to smell absolutely divine, like a citrus grove. This is where the Creamy Lime Buttercream Frosting really begins to take on its character. You’ll see tiny flecks of green, and honestly, it’s just so pretty.
- Pour in Lime Juice & Cream:: With the mixer still on low, slowly drizzle in the fresh lime juice and heavy cream (or milk). Start with the minimum amounts. Once combined, increase the speed to medium-high and beat for another 3-5 minutes. This is where the magic happens, transforming it into a truly creamy, spreadable frosting. I’ve definitely splashed a bit of cream on myself during this step, but hey, it’s part of the baking adventure!
- Check Consistency & Adjust:: After beating, check the consistency. If your Creamy Lime Buttercream Frosting is too thick, add more cream or milk, a teaspoon at a time, beating after each addition until it’s just right. If it’s too thin, you can add a tablespoon or two more sifted powdered sugar. I find it’s better to add slowly than to regret adding too much. You want it pipeable but not runny, like a soft cloud that holds its shape.
- Final Whip & Serve:: Give the frosting one last good whip on high speed for about 30 seconds to ensure it’s extra light and fluffy. The finished Creamy Lime Buttercream Frosting should be smooth, tangy, sweet, and smell incredibly fresh. It’s truly a delight to taste-test at this point – a little spoonful for the chef, right? It’s ready to spread on your favorite cakes, cupcakes, or even cookies!