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.
Servings: 12
Calories: 211kcal
Ingredients
- ½ cup Vegan Butter (112g)
- 4 cups Powdered Sugar (480g)
- 2 teaspoons Lemon Extract
- 2-3 Tablespoons Lemon Juice
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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