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! :)
- 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.