Vegan Lemon Butter Cream Frosting
This past week we celebrated my favorite holiday, the Fourth of July. I woke up early Monday morning to begin the day with a little yoga in the park, (thank you Funky Buddha), before getting caught up in the festivities of parades, cookouts and of course, fireworks.
In celebration of this day I decided to treat myself to a little desert. I’d been thinking a lot about cupcakes lately… so all I needed was a yummy frosting that feels a bit like summer… Vegan Lemon Buttercream would be perfect.
This frosting is very easy to make. It’s quick and delicious and holds up well, even in the heat. I promise it will be a crowd pleaser. Enjoy! :)
INGREDIENTS
Start to Finish: 15 minutes
Makes: frosting for 24 cupcakes
⅓ cup vegan butter, room temperature
5 cups powdered sugar
4 to 5 tbsp fresh lemon juice
zest of 2 lemons
1 tbsp vanilla
INSTRUCTIONS
Place butter into a large mixing bowl and beat until it is fluffy (using a hand or stand mixer).
With mixer running slowly, add in 2 cups of powdered sugar, ½ at a time, and beat until crumbly. Scraping down the sides of the mixer as often as necessary.
Beat in lemon juice, lemon zest and vanilla.
Slowly add in remaining powdered sugar, beating slowly, until fully incorporated.
Use immediately.
note: If the frosting seems too thick, add a little more lemon juice (1 tsp at a time) until it becomes spreadable. If it’s not thick enough, add in more powdered sugar (1 tbsp at a time) until it’s stiff but still spreadable.