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Lemon Elderflower Cake
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4.75 from 8 votes

Lemon Elderflower Buttercream Frosting Recipe

A light and citrusy buttercream
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Dessert
Cuisine: American
Servings: 8 servings (for an 8" cake)
Calories: 416kcal
Author: Eden


  • 1 cup granulated sugar
  • 4 large egg whites
  • 3 sticks unsalted butter, room temp
  • 1/4 cup fresh squeezed lemon juice
  • 1 tsp lemon extract
  • 1 tbsp elderflower liqueur


  • Add the sugar and the egg whites into a heatproof mixing bowl.
  • Fit the bowl over a pan of simmering water.
  • Whisk constantly until the mixture is hot, sugar is dissolved and the egg whites are a little frothy. About 4 minutes. It should look like a shiny marshmallow cream.
  • With the whisk attachment, transfer to a mixing bowl and beat eggs on medium speed until cooled and thicker for about 5 minutes.
  • Switch to the paddle attachment and add in one stick of room temperature butter at a time, beating until smooth.
  • On medium speed, add in the lemon juice and elderflower liqueur.
  • If the buttercream curdles or separates, just keep beating until it comes back together. You should end up with a shiny, smooth and absolutely delicious buttercream frosting!


Serving: 0g | Calories: 416kcal | Carbohydrates: 26g | Protein: 2g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 91mg | Sodium: 29mg | Potassium: 42mg | Sugar: 25g | Vitamin A: 1060IU | Vitamin C: 3mg | Calcium: 10mg