Vegan Lemon Frosting

Course: Dessert, Topping

Cuisine: American

Diet: Vegan

Keyword: vegan lemon buttercream, vegan lemon frosting

Prep Time: 10

Total Time: 10

Servings:

Calories: 167kcal

Author: Cindy Rainey

Bright, zesty, and irresistibly smooth, this vegan lemon frosting is the perfect crowning touch for your favorite treats. Combining the tartness of fresh lemon juice and zest, with the sweetness of powdered sugar, this frosting whips up into a fluffy, plant-based confection that holds its shape beautifully. The blend of vegan butter and butter-flavored vegetable shortening ensures that every batch of this vegan lemon buttercream is as rich and creamy as it is delightful.

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Equipment

mixer

Ingredients

2 Tablespoons lemon juice
1½ Tablespoons lemon zest
½ cup vegan butter softened
½ cup butter flavored vegetable shortening
2 teaspoons vanilla extract
pinch salt generous, see notes
3¾-4 cups powdered sugar one pound
yellow gel coloring optional
¼-½ teaspoon lemon extract optional

Instructions

Juice and zest your lemon. It's easier to zest the lemon before juicing it.
Mix together the shortening and softened vegan butter until creamy and smooth.
½ cup vegan butter, ½ cup butter flavored vegetable shortening
Add the vanilla extract, lemon zest, and pinch of salt and continue mixing.
1½ Tablespoons lemon zest, 2 teaspoons vanilla extract, pinch salt
Add the powdered sugar, half at a time, and mix until all is incorporated.
3¾-4 cups powdered sugar
Add the lemon juice a little bit at a time until you have the best consistency. Add a little more powdered sugar to stiffen the icing more if you'd prefer. Store covered in the fridge for up to one week. This lemon frosting can also freeze. Allow to thaw in the refrigerator for one day before stirring/fluffing and using.
2 Tablespoons lemon juice
If you want to color your lemon frosting more yellow then I suggest gel food colors.
If you are thinking you might want more a lemony flavor after mixing the frosting then start with one-quarter teaspoon, mix and taste. Add a little more if needed. See notes.

Notes

Use vegan stick butter - not tub butter - for best results

Butter flavored shortening is really best for this recipe for a more buttery flavor but if you don't have it you can always use regular unflavored shortening.

One small pinch of salt is not quite enough. One-eight teaspoon is way too much. Use a generous pinch.

I don't think this lemon buttercream frosting needs to added lemon extract. I was going for a lightly lemony flavor that would go well with the lemon cookies and still allow the lemon flavor of the cookies to shine through. If you wan't your frosting to be more lemon flavored then add in 1/4-1/2 a teaspoon of lemon extract.

This recipe will frost about 20 cookies if you are spreading the frosting on top of the cookie. If you are doing anything fancy like making a big pile on a cupcake (see photo), it is going to frost a lot less.

Nutrition