Printable Lemon Buttercream Frosting Recipe Card
Look no further for the best lemon buttercream frosting! This recipe is a dairy-free version of the simple yet delightfully rich frosting. Feel free to print or save this recipe card for easy reference while making this recipe.
Servings: 3 cups
Calories: 986kcal
Ingredients
- 1 cup vegan butter softened
- 420 grams powdered sugar about 4 cups
- 1 1/2 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: 986kcal | Carbohydrates: 141g | Protein: 0.2g | Fat: 49g | Saturated Fat: 13g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 20g | Trans Fat: 0.3g | Sodium: 490mg | Potassium: 36mg | Fiber: 0.1g | Sugar: 137g | Vitamin A: 2878IU | Vitamin C: 5mg | Calcium: 3mg | Iron: 0.1mg
