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The Best, Easy Lemon Buttercream Frosting (Dairy Free!)
Look no further for the best lemon buttercream frosting! This recipe is a dairy free version of this sinfully rich frosting, perfect for cakes and cupcakes.
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course:
Dessert
Cuisine:
American
Diet:
Gluten Free, Low Lactose
Servings:
3
cups
Calories:
986
kcal
Author:
Christine
Ingredients
1
cup
vegan butter
softened
420
grams
powdered sugar
about 4 cups
1 ½
teaspoons
lemon zest
2 - 4
Tablespoons
lemon juice
Instructions
In a large mixing bowl, cream the butter on low speed until light and creamy.
Sift in two cups of powdered sugar into the bowl.
Mix on low speed until sugar is completely mixed in.
Sift in the remaining 2 cups of powdered sugar and mix again on low speed. The frosting will come together but seem dry and stiff.
Add in the lemon zest and 2 Tablespoons of the lemon juice.
Mix on low speed. Frosting should be easy to spread around, if not, add another Tablespoon of lemon juice.
Whip until frosting is smooth.
Notes
This recipe makes enough frosting to frost and decorate a 2-layer cake or 24 cupcakes with smooth tops.
To decorate 24 cupcakes with piped frosting, make a double batch of frosting.
Cut the recipe in half for a 9"x13" cake.
Leftover frosting stores well if tightly sealed in the refrigerator. Use within 7 days.
A sugar substitute is not recommended.
The vegan butter may be substituted with regular, unsalted butter.
Nutrition
Calories:
986
kcal
|
Carbohydrates:
141
g
|
Protein:
0.2
g
|
Fat:
49
g
|
Saturated Fat:
13
g
|
Polyunsaturated Fat:
13
g
|
Monounsaturated Fat:
20
g
|
Trans Fat:
0.3
g
|
Sodium:
490
mg
|
Potassium:
36
mg
|
Fiber:
0.1
g
|
Sugar:
137
g
|
Vitamin A:
2878
IU
|
Vitamin C:
5
mg
|
Calcium:
3
mg
|
Iron:
0.1
mg