Lemon condensed milk frosting is the perfect combination of rich, fluffy, and bright. It has a lovely lemon flavor without being too much, and the sweetened condensed milk adds that little something special you can’t quite put your finger on!

Piped swirl of pale yellow lemon condensed milk buttercream frosting on plate showing smooth and sturdy texture.

This yummy buttercream features the fabulous lemon tang mixed with the rich goodness of sweetened condensed milk. It is super simple to put together and oh so delicious.

It is perfect on lemon velvet cake, white cakes, butter cakes, graham crackers, sugar cookies, and more! Whip some up today and tell me what your favorite thing to spread it on is.

I’m sorry. I really am. I made this frosting and then held out on sharing the recipe until today. I was tempted to run to the computer and share it with you the moment I took the first lick of the spatula.

Ingredients including butter, powdered sugar, lemon juice, lemon extract, and sweetened condensed milk ready to be made into lemon buttercream frosting.

Mixer bowl with pale yellow creamy lemon condensed milk buttercream.

No, I’m not 10.

Yes, I still lick the spatula.

Well, I at least try to sneak a taste before Little Dude dives in to finish it off!

I’m also a little sorry (not sorry!) for being a bit of a broken record and sharing so many sweetened condensed milk frosting recipes. Maybe it’s a summer fling, and I’ll move on once school is back in session, but don’t count on it!

While the cooked versions I have been sharing this summer have been delicious, I wanted something fluffier for my lemon frosting. After all, it was my longing for lemon frosting that drove me to make the lemon velvet cake, so the frosting had to be just right.

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Hand holding mixer paddle filled with yellow lemon condensed milk frosting.

Round lemon velvet cake decorated with lemon condensed milk buttercream in crescent moon shape on top.

So I went back to my first attempt at sweetened condensed milk frosting and tweaked the sweetened condensed milk buttercream. I knew it would give me that perfect balance of fluffy and rich, and the lemon was so great in it. It was definitely love at first lick!

Does this buttercream set well or form a crust?

The powdered sugar in this recipe helps the frosting to form a light crust. To set it faster or harder, chill it for a bit.

Use The Rest Of The Condensed Milk

They now have squeeze bottles of sweetened condensed milk, making it easier to use just a bit. If you opened can and you’re not sure how to use the rest, the leftovers make an out of this world coffee creamer. Check out my collection of condensed milk recipes for more ideas. There are all kinds of desserts you can make with the rest of the milk, but there is also a pasta salad and a coleslaw recipe if you want to make a side dish instead of a dessert.

Slice of lemon velvet cake on dessert plate with remaining cake in the background.

swirl of piped lemon buttercream on slate background.

Too Sweet? Add More Lemon!

If you normally find buttercream too sweet, you can play with adding a bit more lemon juice to tame it a bit. Add about a teaspoon more lemon juice and reduce the sweetened condensed milk but a Tablespoon. Adjust until you get your desired flavor and consistency.

fluffy pile of lemon sweetened condensed milk frosting.

4.61 from 171 ratings

Lemon Sweetened Condensed Milk Buttercream

Author: Carlee

Servings: Servings

This frosting is the perfect combination of rich, fluffy and bright. It has a lovely lemon flavor without being too much and the sweetened condensed milk adds that little something special you can't quite put your finger on!

Prep: 10

Cook: 0

Total: 10

Ingredients

▢ 1 cup butter softened
▢ 4 cups powdered sugar
▢ 1-2 Tablespoons lemon juice
▢ 1 teaspoon lemon extract
▢ 4-5 Tablespoons sweetened condensed milk
▢ finely grated zest of a lemon optional

Instructions

Beat 1 cup butter until light and creamy.
Slowly mix in the 4 cups powdered sugar, 1 teaspoon lemon extract, and 1-2 Tablespoons lemon juice until combined.
Add 4-5 Tablespoons sweetened condensed milk a tablespoon at a time until you reach your desired consistency.
Adjust with a bit more sweetened condensed milk or lemon juice to loosen it up or powdered sugar if it needs to be stiffer.
Stir in finely grated zest of a lemon if desired. Use to frost cooled cake.

Notes

You can store leftover buttercream in the refrigerator for a week or two. Or put it in the freezer for up to three months. Just bring it back to room temperature and mix well before using.
The recipe on its own will be a very pale yellow from the butter and lemon zest. For a more vibrant lemony yellow, add a drop or two of yellow food coloring gel. Start slow and add until you get just enough. The color will deepen slightly as it sits.