This vegan lemon buttercream frosting is creamy and rich with just enough tang to offset the sweetness. Perfect for spreading on cakes or piping onto cupcakes.
Oh my word – THIS frosting recipe! Soooo good.
When you want a frosting that is sweet yet with just enough lemony tang to offset the sweetness, then you want this vegan lemon buttercream frosting.
It’s made with 4 easy ingredients and works beautifully whether piped onto cupcakes or spread onto cakes.
And if you love all things lemon then you will love our vegan lemon cake, vegan lemon cupcakes, vegan lemon cookies and vegan lemon poppy seed cake. You’ll also love our classic vegan vanilla buttercream frosting.
Ingredients You’ll Need To Make This Frosting:
Ingredient Notes
- Vegan butter – for the best results in making vegan frostings choose a vegan butter that is firm. You can use a stick-style or tub-style but if you’re using the tub-style, choose one that is as firm as possible, not one that is super soft straight out of the fridge. If you’re using a stick-style vegan butter then you can let it soften out of the fridge before using.
- Lemon juice – you can use freshly squeezed lemon juice or bottled lemon juice. Freshly squeezed has a brighter flavor but it’s a very small difference so bottled is also fine to use.
- Lemon extract – really makes the lemon flavors pop. If you don’t have it on hand, you can just use extra lemon juice, but for maximum flavor, lemon extract is recommended.
How To Make Vegan Lemon Buttercream Frosting
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add vegan butter, vegan butter, lemon extract and lemon juice to the bowl of your stand mixer.
- Starting at slow speed, gradually increase speed until the frosting is thick and smooth.
- And your frosting is ready to be used on cakes or cupcakes or cookies.
Recipe Tips
You may need to sift the powdered sugar. I don’t usually sift the powdered sugar, but if it’s looking very lumpy then that can be a good idea to just make the whole process quicker. Otherwise you may just need to whip it for a bit longer.
Lemon juice. The amount of lemon juice you use will depend on the brand of vegan butter you’re using. If you’re using a stick-style you will likely use more, if you’re using a tub-style you will likely use less. Add it slowly and only as much as you need to get your frosting to the right consistency. It’s a lot easier to add in a drop or two more lemon juice to thin out your frosting, than it is to fix it when it’s too thin (you can add more powdered sugar, but it can take a LOT of added powdered sugar to fix it if it’s already too thin).
Storing and Freezing
Leftover frosting can be stored in the fridge (covered) for up to a week. You can also freeze it for up to 3 months. Let it thaw in the fridge and then whip it again to get it to a good consistency.
More Vegan Frosting Recipes
- Vegan Chocolate Buttercream Frosting
- Vegan Cream Cheese Frosting
- Vegan Vanilla Frosting
- Vegan Chocolate Frosting
- Vegan Chocolate Ganache
- Vegan Peanut Butter Frosting
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Lemon Buttercream Frosting
Ingredients
- ½ cup Vegan Butter (112g)
- 4 cups Powdered Sugar (480g)
- 2 teaspoons Lemon Extract
- 2-3 Tablespoons Lemon Juice
Instructions
- Add vegan butter, powdered sugar, lemon extract and lemon juice (*see notes) to the bowl of your stand mixer.
- Starting at slow speed, gradually increase speed until the frosting is thick and smooth.
- And your frosting is ready to be used on cakes or cupcakes or cookies.
Notes
- Vegan butter – for the best results in making vegan frostings choose a vegan butter that is firm. You can use a stick-style or tub-style but if you’re using the tub style, choose one that is as firm as possible, not one that is super soft straight out of the fridge. If you’re using a stick-style vegan butter then you can let it soften out of the fridge before using (not necessary when using tub-style vegan butters). Alternatively you can beat the vegan butter in the stand mixer first to soften, and then add in the rest of the ingredients.
- Lemon juice – The amount of lemon juice you use will depend on the brand of vegan butter you’re using. If you’re using a stick-style you will need more and if you’re using a softer tub-style you will need less. Add it slowly and only as much as you need to get your frosting to the right consistency. It’s a lot easier to add in a drop or two more lemon juice to thin out your frosting, than it is to fix it when it’s too thin (you can add more powdered sugar, but it can take a LOT of added powdered sugar to fix it if it’s already too thin). We used a tub-style (that is nevertheless pretty firm) and used 2 tablespoons of lemon juice.
- Lemon extract – really makes the lemon flavors pop. If you don’t have it on hand, you can just use extra lemon juice, but for maximum flavor, lemon extract is recommended.
- You may need to sift the powdered sugar. I don’t usually sift the powdered sugar, but if it’s looking very lumpy then that can be a good idea to just make the whole process quicker. Otherwise you may just need to whip it for a bit longer.
- Storing and freezing: Leftover frosting can be stored in the fridge (covered) for up to a week. You can also freeze it for up to 3 months. Let it thaw in the fridge and then whip it again to get it to a good consistency.
- This recipe has been updated with new photos and an improved recipe.
I used about 1 1/2 cups of powdered sugar instead of 4 cups, and 5 drops of organic lemon essential oil instead of lemon extract. It worked out REALLY well! Mine definitely did not need the rest of the powdered sugar, as the frosting was still very nice and stiff. I used a different recipe for Lemon Poppyseed muffins to go with this frosting, and I brought it to a family gathering where most people weren’t dairy free. Everyone loved it!
Absolutely delicious! I used mashed banana instead of the applesauce for the cupcakes like I read in another review. Turned out perfect. They were moist and very flavourful. The lemon frosting was smooth, lemony and delicious!
Perfect! Thanks so much for the amazing review.
Made this twice already and it’s delicious. First time I made a half batch (200g sugar) to test it out. That amount adequately topped 12 of your lemon cupcakes for us – admittedly not as decadently as shop bought cupcakes would be topped, but I had enough to pipe swirls on each cupcake and make them look pretty! Used your homemade vegan butter in recipe and it was great. Second time I made a full batch to cover an 8-inch gf carrot cake (your recipe) and that was perfect amount! Thank you 🙏 so happy to finally have a foolproof vegan frosting recipe! 😁
Brilliant, thanks so much for the wonderful review!
I used this on the carrot cake and it was amazing!
Do you know the weight per serving? I know it says 12 servings but was wondering about the exact serving size. I love your website!
Hi Dawn, so glad you enjoyed it! I’m not sure of the exact weight per serving, I’m just basing it on the fact that it can generously top 12 cupcakes or a two layer cake 8 or 9 inch cake with 12 slices. 🙂
I am OBSESSED with this frosting! I’ve made it twice now and it’s my new go-to. 100% foolproof. I tend to be an impulse baker though, so each time I’ve started making it I’ve realized I don’t have enough lemons for the lemon juice. Instead of lemon juice I’ve used tangerine juice or orange juice paired with the lemon extract and a touch of lemon or orange zest, and it’s still delicious!! I use about 460g of sugar, 4 Tbsps of tangerine/lemon/orange juice, and 1 Tbsp of lemon extract (I like it super citrusy haha). I also use Earth Balance butter sticks and have never had any issues! Perfect. Every. Time. Thank you for this amazing recipe!!
That’s awesome Eden! Your variations also sound delicious! Thanks so much for the wonderful review!