10-Minute Vegan Lemon Buttercream Frosting

Vegan lemon buttercream frosting being piped onto a lemon cupcake.

5 from 4 ratings

10-Minute Vegan Lemon Buttercream Frosting

Creamy, dreamy, light, and fluffy vegan lemon buttercream frosting for cakes, cupcakes, macarons, and more! This homemade recipe is easy to make and uses no extract, just 100% fresh lemon juice and zest to get the best and freshest flavour. Once you learn how to make it, you’ll want to top everything with it because this American lemon buttercream is the best!

Prep Time10

Total Time10

Servings:

Author: Gwen Leron

Ingredients

½ cup (113g) / 1 stick) unsalted vegan butter (slightly softened, see note below)
⅛ teaspoon salt
2 cups (240g) powdered sugar (sifted if lumpy)
2 teaspoons fresh lemon juice (freshly squeezed, room temperature)
1 teaspoon vanilla extract
1 teaspoon lemon zest

Instructions

Add butter and salt to the mixing bowl and mix for 1 to 2 minutes until soft and creamy.
Add 1 cup of the powdered sugar and mix at low speed. Once there are no more spots of dry powdered sugar, add the second cup and mix again at low speed. Stop occasionally to scrape down the sides of your bowl.
Add the lemon juice, vanilla, and lemon zest and mix at low speed. Scrape down the sides of the bowl with a rubber spatula again, if needed.
Turn the mixer up to medium speed and mix until light and fluffy, about 2-3 minutes. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Mix for a couple more minutes if you want a creamier, fluffier frosting.
Use immediately, or refrigerate / freeze until needed. (Refrigeration and freezing instructions can be found above and below)

Notes

Please read all of the information and tips above, as well as the notes below, before making this recipe.
This recipe makes enough to frost 12–16 cupcakes, one 9 × 13-inch cake, or one 8- or 9-inch round cake. It can also frost a 2-layer 8- or 9-inch cake with a very thin layer of buttercream. Double the recipe for a thicker layer on a 2-layer cake or for 2 batches of cupcakes, or triple it for a 3-layer cake or 3 batches of cupcakes.
Chill the buttercream for 15-20 minutes if you will be using it to pipe decorations onto a dessert.
If refrigerating for later use, store in an airtight container and refrigerate for up to one week. When ready to use, bring it to room temperature, add to a bowl and mix with your electric mixer or stand mixer to freshen it up before using.
If freezing for later use, store in an airtight, freezer-safe container and freeze for up to 3 months. When ready to use, thaw frozen frosting in the refrigerator overnight. Once thawed, bring it to room temperature, add to a bowl and mix with your electric mixer or stand mixer to freshen it up before using.
Once you frost your cake or cupcakes, you can leave them out at room temperature for a day or two, but after that, refrigerate.
Nutrition info is based on 1/12th of this recipe, made as written, on its own with no cake or cupcakes. Nutrition info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.

Nutrition