Vegan Lemon Buttercream Frosting

This vegan lemon buttercream frosting is light, airy and perfectly zingy. Use it on cakes and cupcakes as a delicious topping or filling.

I am on a bit of a buttercream-making roll right now and this one is the most recent addition to my collection! This thick, fluffy, dairy-free lemon buttercream will take your lemon cakes and cupcakes to the next level.

There are only 4 simple ingredients for this recipe and you’ll be able to find them all at most supermarkets near you. Or if you’re a keen vegan baker, you will probably have them all sitting in your kitchen already!

Ways to use this buttercream

Here are some of my favourite lemon cake recipes to pair with this frosting:

• Lemon drizzle sheet cake
• Lemon loaf cake
• Mini lemon loaves

Of course it’s perfect for frosting lemon cakes but there are many other ways to use it too! You can use it to pipe in swirls on top of cupcakes or you can use it to fill them instead.

• Lemon cupcakes
• Vanilla cupcakes
• Biscoff cupcakes
• Carrot cupcakes
• Red velvet cupcakes

You can mix it into cake crumbs to make cute cake pops, sandwich it between cookies to make cookie sandwiches or spread it over a sheet cake as a tasty topping.

More vegan frosting recipes

If you don’t fancy lemon this time, that’s OK! Check out one of my other delicious frosting recipes instead:

• Chocolate buttercream
• Biscoff buttercream
• Dark chocolate ganache
• Strawberry buttercream
• Cream cheese frosting

How to make vegan lemon buttercream

Step 1:

In a large bowl, mix together 150g of vegan butter (I recommend the spreadable kind) with 2 teaspoons of lemon extract.

Step 2:

Measure out 500g of icing sugar and add it into the butter a little bit at a time, mixing as you go. If the buttercream is too thick, add a splash of plant-based milk and if it’s too runny, add more icing sugar.

If you choose to use the blocky type of vegan butter then you’ll need to add a bit more milk than if you use the spreadable kind. I used Vitalite.

Step 3:

Use the buttercream to fill, top or decorate your favourite cake.

FAQ:

I hope you enjoy this dairy-free lemon buttercream recipe! If you make it at home, please let me know how it goes by leaving a comment and a rating below! xo

5 from 2 votes

Print

Vegan Lemon Buttercream Frosting

Easy, dairy-free lemon buttercream for cakes and other bakes.

Course Dessert

Cuisine vegan

Keyword lemon buttercream

Prep Time 10 minutes

Cook Time 0 minutes

Servings 1 batch

Calories 229 kcal

Ingredients

• 150 g Vegan butter (see notes)
• 2 Teaspoons Lemon extract
• 500 g Icing sugar

Instructions

1. In a large bowl, mix together the butter and lemon extract.

2. Add the icing sugar, a little bit at a time, until it's all mixed in. If it's too runny, you can add more icing sugar and if it's too thick, add a splash of plant-based milk.

Recipe Notes

• I recommend using the spreadable type of vegan butter. If you use the blocky type, you’ll need to add some plant-based milk to help it come together.
• Store in an airtight container in the fridge for up to 10 days.

Nutrition Facts

Vegan Lemon Buttercream Frosting

Amount Per Serving (1 /12th)

Calories 229 Calories from Fat 63

% Daily Value*

Fat 7g11%

Sodium 71mg3%

Carbohydrates 42g14%

Sugar 42g47%

* All values are an estimate only and will vary depending on the food brands used.