Vegan Lemon Frosting

A fresh, delicious homemade vegan lemon frosting! Perfect for cakes and decorating cupcakes!

Make the Frosting 10

Course Dessert

Cuisine Dairy-Free, Gluten-Free

Servings

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)

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.

Be careful to touch the piping bag as little as possible with warm hands and work quickly, to avoid "melting" your frosting.

Keyword buttercream, frosting, vegan

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