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    Home » How To

    Vegan Lemon Buttercream Frosting

    Published: Sep 4, 2015 Updated: Oct 16, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Print Recipe
    Vegan Lemon Buttercream Frosting

    This vegan lemon buttercream frosting is creamy and rich with just enough tang to offset the sweetness. Perfect for spreading on cakes or piping onto cupcakes.

    Overhead photo of vegan cupcakes topped with a vegan lemon buttercream frosting.

    Oh my word – THIS frosting recipe! Soooo good.

    When you want a frosting that is sweet yet with just enough lemony tang to offset the sweetness, then you want this vegan lemon buttercream frosting.

    It’s made with 4 easy ingredients and works beautifully whether piped onto cupcakes or spread onto cakes.

    And if you love all things lemon then you will love our vegan lemon cake, vegan lemon cupcakes, vegan lemon cookies and vegan lemon poppy seed cake. You’ll also love our classic vegan vanilla buttercream frosting.

    Ingredients You’ll Need To Make This Frosting:

    Photo of the ingredients needed to make vegan lemon buttercream frosting.

    Ingredient Notes

    • Vegan butter – for the best results in making vegan frostings choose a vegan butter that is firm. You can use a stick-style or tub-style but if you’re using the tub-style, choose one that is as firm as possible, not one that is super soft straight out of the fridge. If you’re using a stick-style vegan butter then you can let it soften out of the fridge before using.
    • Lemon juice – you can use freshly squeezed lemon juice or bottled lemon juice. Freshly squeezed has a brighter flavor but it’s a very small difference so bottled is also fine to use.
    • Lemon extract – really makes the lemon flavors pop. If you don’t have it on hand, you can just use extra lemon juice, but for maximum flavor, lemon extract is recommended.
    Cupcake topped with lemon buttercream frosting.

    How To Make Vegan Lemon Buttercream Frosting

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add vegan butter, vegan butter, lemon extract and lemon juice to the bowl of your stand mixer.
    Ingredients for vegan lemon frosting added to stand mixer.
    • Starting at slow speed, gradually increase speed until the frosting is thick and smooth.
    Lemon frosting in stand mixer.
    • And your frosting is ready to be used on cakes or cupcakes or cookies.
    Vegan lemon frosting in a stand mixer with a spatula.

    Recipe Tips

    You may need to sift the powdered sugar. I don’t usually sift the powdered sugar, but if it’s looking very lumpy then that can be a good idea to just make the whole process quicker. Otherwise you may just need to whip it for a bit longer.

    Lemon juice. The amount of lemon juice you use will depend on the brand of vegan butter you’re using. If you’re using a stick-style you will likely use more, if you’re using a tub-style you will likely use less. Add it slowly and only as much as you need to get your frosting to the right consistency. It’s a lot easier to add in a drop or two more lemon juice to thin out your frosting, than it is to fix it when it’s too thin (you can add more powdered sugar, but it can take a LOT of added powdered sugar to fix it if it’s already too thin).

    Vegan lemon buttercream frosting piping onto a cupcake.

    Storing and Freezing

    Leftover frosting can be stored in the fridge (covered) for up to a week. You can also freeze it for up to 3 months. Let it thaw in the fridge and then whip it again to get it to a good consistency.

    Cupcake topped with vegan lemon buttercream frosting.

    More Vegan Frosting Recipes

    1. Vegan Chocolate Buttercream Frosting
    2. Vegan Cream Cheese Frosting
    3. Vegan Vanilla Frosting
    4. Vegan Chocolate Frosting
    5. Vegan Chocolate Ganache
    6. Vegan Peanut Butter Frosting
    Overhead photo of vegan cupcakes topped with a vegan lemon buttercream frosting.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan lemon frosting piping onto a cupcake.

    Vegan Lemon Buttercream Frosting

    This vegan lemon buttercream frosting is creamy and rich with just enough tang to offset the sweetness. Perfect for spreading on cakes or piping onto cupcakes.
    5 from 11 votes
    Print Pin Rate
    Course: Dessert, How To
    Cuisine: American
    Diet: Vegan
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 12
    Calories: 211kcal
    Author: Alison Andrews

    Ingredients

    • ½ cup Vegan Butter (112g)
    • 4 cups Powdered Sugar (480g)
    • 2 teaspoons Lemon Extract
    • 2-3 Tablespoons Lemon Juice
    Prevent your screen from going dark

    Instructions

    • Add vegan butter, powdered sugar, lemon extract and lemon juice (*see notes) to the bowl of your stand mixer.
    • Starting at slow speed, gradually increase speed until the frosting is thick and smooth.
    • And your frosting is ready to be used on cakes or cupcakes or cookies.

    Notes

    1. Vegan butter – for the best results in making vegan frostings choose a vegan butter that is firm. You can use a stick-style or tub-style but if you’re using the tub style, choose one that is as firm as possible, not one that is super soft straight out of the fridge. If you’re using a stick-style vegan butter then you can let it soften out of the fridge before using (not necessary when using tub-style vegan butters). Alternatively you can beat the vegan butter in the stand mixer first to soften, and then add in the rest of the ingredients. 
    2. Lemon juice – The amount of lemon juice you use will depend on the brand of vegan butter you’re using. If you’re using a stick-style you will need more and if you’re using a softer tub-style you will need less. Add it slowly and only as much as you need to get your frosting to the right consistency. It’s a lot easier to add in a drop or two more lemon juice to thin out your frosting, than it is to fix it when it’s too thin (you can add more powdered sugar, but it can take a LOT of added powdered sugar to fix it if it’s already too thin). We used a tub-style (that is nevertheless pretty firm) and used 2 tablespoons of lemon juice. 
    3. Lemon extract – really makes the lemon flavors pop. If you don’t have it on hand, you can just use extra lemon juice, but for maximum flavor, lemon extract is recommended.
    4. You may need to sift the powdered sugar. I don’t usually sift the powdered sugar, but if it’s looking very lumpy then that can be a good idea to just make the whole process quicker. Otherwise you may just need to whip it for a bit longer.
    5. Storing and freezing: Leftover frosting can be stored in the fridge (covered) for up to a week. You can also freeze it for up to 3 months. Let it thaw in the fridge and then whip it again to get it to a good consistency.
    6. This recipe has been updated with new photos and an improved recipe. 

    Nutrition

    Serving: 1Serve | Calories: 211kcal | Carbohydrates: 40g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 62mg | Potassium: 5mg | Fiber: 1g | Sugar: 39g | Vitamin A: 360IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Mo says

      April 08, 2022 at 3:48 am

      Made this twice already and it’s delicious. First time I made a half batch (200g sugar) to test it out. That amount adequately topped 12 of your lemon cupcakes for us – admittedly not as decadently as shop bought cupcakes would be topped, but I had enough to pipe swirls on each cupcake and make them look pretty! Used your homemade vegan butter in recipe and it was great. Second time I made a full batch to cover an 8-inch gf carrot cake (your recipe) and that was perfect amount! Thank you 🙏 so happy to finally have a foolproof vegan frosting recipe! 😁5 stars

      Reply
      • Alison Andrews says

        April 08, 2022 at 10:28 am

        Brilliant, thanks so much for the wonderful review!

        Reply
    2. Dawn Marie Pike says

      February 17, 2022 at 8:28 pm

      I used this on the carrot cake and it was amazing!
      Do you know the weight per serving? I know it says 12 servings but was wondering about the exact serving size. I love your website!5 stars

      Reply
      • Alison Andrews says

        February 18, 2022 at 10:09 am

        Hi Dawn, so glad you enjoyed it! I’m not sure of the exact weight per serving, I’m just basing it on the fact that it can generously top 12 cupcakes or a two layer cake 8 or 9 inch cake with 12 slices. 🙂

        Reply
    3. Eden says

      December 26, 2021 at 6:56 am

      I am OBSESSED with this frosting! I’ve made it twice now and it’s my new go-to. 100% foolproof. I tend to be an impulse baker though, so each time I’ve started making it I’ve realized I don’t have enough lemons for the lemon juice. Instead of lemon juice I’ve used tangerine juice or orange juice paired with the lemon extract and a touch of lemon or orange zest, and it’s still delicious!! I use about 460g of sugar, 4 Tbsps of tangerine/lemon/orange juice, and 1 Tbsp of lemon extract (I like it super citrusy haha). I also use Earth Balance butter sticks and have never had any issues! Perfect. Every. Time. Thank you for this amazing recipe!!5 stars

      Reply
      • Alison Andrews says

        December 30, 2021 at 10:09 am

        That’s awesome Eden! Your variations also sound delicious! Thanks so much for the wonderful review!

        Reply
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    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

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