Vegan Lemon Frosting – Lemon Buttercream
Where are my lemon lovers? You will want to make this Vegan Lemon Frosting to top your next cake or cupcakes. Whether you (or friends/family members) have a lactose intolerance, dairy allergy and/or eat vegan, EVERYONE will enjoy this simple, delicious lemon buttercream frosting.
Why You’ll Love This Vegan Lemon Buttercream Frosting
- It’s easy to make!
- It’s sweet with a bit of tang from the lovely lemon flavor.
- This is dairy-free frosting, plus it’s egg-free and gluten-free!
- Better than store bought! Unlike most ready-made canned frosting, this homemade lemon American buttercream has no hydrogenated or partially hydrogenated oils (and it tastes better).
Ingredient Notes
- 1 Lemon. You’ll use freshly squeezed lemon juice and fresh lemon zest. If you’re desperate, you can use bottled lemon juice and jarred zest, but the lemon flavor won’t be the same.
- Cold vegan butter. Use 1/2 cup of vegan butter (I use Earth Balance buttery sticks).
- Powdered Sugar. You’ll need 2 1/2 to 3 cups of confectioner’s sugar.
- Cold Full fat coconut milk. You’ll use 2-3 Tbsp of the top, solid part of a refrigereated can of coconut milk.
How to Make Vegan Lemon Frosting Recipe
STEP 1: Zest then juice your lemon. Put 2 1/2 of 3 cups of your powdered sugar, 2 of 3 Tbsp of coconut milk, and all the other ingredients into a large bowl. Keep 1/2 cup of powdered sugar and 1 Tbsp coconut milk out of the bowl for now (you may or may not need it).
STEP 2: Using an electric hand mixer, beat the ingredients until blended and creamy. Start on low so your powdered sugar doesn’t fly everywhere, then work up to a higher speed. Don’t over-mix.
STEP 3: Add more powdered sugar, a tablespoon at a time, until it’s thick enough. If it’s too thick, thin with the 1 Tbsp of coconut milk you have in reserve. You want the frosting to be stiff enough that you can put it in an piping bag, and it will hold a shape.
STEP 4: You can use it immediately to frost a cake. If you’re piping it onto cupcakes, I recommend that you put the dairy-free lemon buttercream in the refrigerator for 5-15 minutes to let it stiffen a bit more – it will help the frosting hold its shape.
PRO TIP: Be careful to touch the piping bag as little as possible with warm hands and work quickly, to avoid “melting” your frosting.
Storing and Freezing This Frosting
Leftover frosting can be stored in an airtight container in the refrigerator for up to a week or in the freezer for up to 3 months. Let it thaw in the fridge and then whip it again to mix it well and bring it back to the right consistency.
What Flavors Pair Well with This Dairy-Free Lemon Frosting Recipe?
It’s delicious with so many flavors and desserts, including:
- Dairy-free lemon cupcakes
- Lemon cakes
- Sugar cookies (lemon, vanilla, almond)
- Vanilla, coconut or almond cakes or cupcakes
Vegan Lemon Frosting
Equipment
- 1 Large Bowl
- 1 electric mixer
- 1 Citrus Juicer
Ingredients
- 1/2 cup vegan butter
- 1 tsp fresh lemon juice
- 1/2 tsp fresh lemon zest
- 3 cups powdered sugar (2 1/2 to 3 cups)
- 3 Tbsp cold canned coconut milk (2-3 Tbsp; use only the solid, top part of a refrigerated can)
Instructions
- Zest then juice your lemon.
- Put 2 1/2 of 3 cups of your powdered sugar, 2 of 3 Tbsp of coconut milk, and all the other ingredients into a large bowl. Keep 1/2 cup of powdered sugar and 1 Tbsp coconut milk out of the bowl for now (you may or may not need one or both of them).
- Using an electric hand mixer, beat the ingredients until blended and creamy. Start on low so your powdered sugar doesn't fly everywhere, then work up to a higher speed. Don't over-mix.
- Add more powdered sugar, a tablespoon at a time, until it's thick enough. If it's too thick, thin with the 1 Tbsp of coconut milk you have in reserve. You want the frosting to be stiff enough that you can put it in an piping bag, and it will hold a shape.
- You can use it immediately to frost a cake. If you're piping it onto cupcakes, I recommend that you put it in the refrigerator for 5-15 minutes to let it stiffen a bit more – it will help the frosting hold its shape.
Notes
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