Vegan Lemon Frosting

This creamy, vegan lemon frosting is a must to include on a variety of recipes, from cakes, cupcakes, cookies and more.

Course Dessert

Cuisine American

Diet Vegan

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 232kcal

Author Marly McMillen

Ingredients

1 cup vegan butter , softened
4 cups powdered sugar , sifted
3 tablespoons fresh lemon juice
2 tablespoons vegan creamer (see notes)
2 teaspoons fresh lemon zest
1 teaspoon vanilla extract

Cups - Metric

Instructions

Beat the vegan butter with a mixer on medium speed until creamy, around 2 minutes.
With the mixer on low, add powdered sugar, one cup at a time.
Add the lemon juice, creamer, and lemon zest. Beat until combined. Turn speed to high and whip until smooth and creamy.
Assess the consistency. If it's too soft, mix in a bit more powdered sugar. If it's too stiff, mix in a teaspoon of creamer.
Store frosting in an airtight container in the fridge for up to 2 weeks. When you're ready to use it, allow it to come to room temperature and maybe even add another teaspoon or two of plant-based milk until the spreadable consistency returns.

Notes

This recipe will make enough frosting for up to 16 cupcakes (depending on how much frosting you add to each cupcake). It will frost a 9x12 quarter sheetcake.

Vegan Creamer Options

Vegan Creamer (Silk, etc.)
Vegan Half & Half (Ripple)
Coconut Milk (shake the can first)

You can substitute a creamy plant-based milk like cashew milk, soy milk, etc.

Nutrition