This Vegan Lemon Buttercream Frosting Is light and fluffy and absolutely delicious! It only requires 5 ingredients and 15 minutes to make. And, in this recipe I use a secret ingredient to help make this the lightest buttercream you will ever make.
Frosting is a crucial part of any bakers recipe arsenal. I love that you can use the same vanilla cake recipe, but top it with Vegan Vanilla Frosting, or Vegan Strawberry Frosting or even Vegan Chocolate Buttercream Frosting to make the same cake taste completely different.
And now we're adding this fluffy Vegan Lemon Frosting to the list to brighten up any cake or cupcake recipe!
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Why You'll Love This Recipe
There are so many reasons to love this vegan lemon frosting recipe. Here are a few:
- It requires only 5 ingredients.
- Its ready in under 15 minutes.
- You don't need any extracts or flavorings- just real lemon!
- Its super light and fluffy.
Ingredients
Vegan Butter: My top recommendations for vegan butter are Soy-Free Earth Balance Buttery Sticks and Country Crock Plant Butter Sticks.
Baking Soda: This is the secret ingredient! A tiny bit of baking soda reacts with the lemon juice to create tiny bubbles to make this Vegan Lemon Buttercream Frosting fluffy and light.
Lemon Zest and Juice: No lemon extract needed, here! Just fresh lemon zest and juice.
Instructions
Step 1. Combine vegan butter and lemon zest in a large bowl.
Step 2. Use a hand mixer to cream the vegan butter and lemon zest together until completely smooth and creamy.
Step 3. Add the powdered sugar and baking soda and mix on low speed until combined.
Step 4. Add the lemon juice and mix until the vegan lemon frosting is light and fluffy.
Uses
- Frost a Vegan Lemon Cake
- Pipe onto Vegan Lemon Cupcakes
- Sandwich into Funfetti Sandwich Cookies
- Or slather onto Vegan Vanilla Cake for a lemon vanilla moment
Recipe FAQs
To store, scoop the frosting into an airtight container and store in the refrigerator for up to 1 week.
Yes! Freeze the buttercream frosting for up to a month. To use it, place into the refrigerator for 24 hours to thaw at a safe temperature. Then, an hour before you're ready to use it, allow the frosting to sit at room temperature. Just before you are ready to use, scoop the frosting into a bowl and whip it up with a hand mixer.
This recipe will frost a 6 inch 3 layer cake, an 8 inch 2 layer cake, or one dozen cupcakes!
Yes! There is a 2x button in the recipe card. Press that and it will do all the math for you.
Expert Tips and Tricks
First, be sure to sift the powdered sugar! I know its annoying, but don't skip it or you could end up with a lumpy buttercream.
Second, when creaming the vegan butter with the lemon zest, take your time. Scrape the bowl down a few times during the process to be sure everything is completely smooth.
Looking for More Lemon Recipes?
If you tried this Vegan Leek Risotto recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Vegan Lemon Buttercream Frosting
Equipment
- 1 Hand Mixer or Stand Mixer with the paddle attachment
- 1 Large Bowl
- 1 Rubber Spatula
- 1 Sifter
- 1 Citrus Zester
Ingredients
- 16 tablespoon Vegan Butter, room temperature
- Zest of Two Lemons
- 4 Cups Powdered Sugar, sifted
- ⅛ teaspoon Baking Soda
- 2 Tbps Lemon Zest
Instructions
- In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream the vegan butter and lemon zest until completely smooth. See note*16 tablespoon Vegan Butter, room temperature, Zest of Two Lemons
- Add the powdered sugar and baking soda and mix on low until incorporated.4 Cups Powdered Sugar, sifted, ⅛ teaspoon Baking Soda
- Add the lemon juice and mix on medium speed until the frosting is light and fluffy, about 2 minutes. Use as desired.2 Tbps Lemon Zest
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