Vegan Lemon Buttercream Frosting
This vegan lemon buttercream frosting is silky and lemony. The perfect summer frosting that goes great with a lot of cupcake flavors!
Servings: 18 cupcakes
- 1/2 cup butter of your choice
- 1/2 cup vegetable shortening
- 3 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- 3 1/2 cups confectioner's sugar
In a large mixing bowl, mix the butter of your choice, shortening, lemon juice, and lemon zest with an electric mixer on medium speed until creamy.
Add confectioner's sugar in three separate, roughly equal, additions. Mix thoroughly after each addition with the electric mixer on low until most of the sugar is incorporated then increase speed to medium to finish combining. If you start the mixer off at a high speed, you will find that the sugar goes everywhere. Some of the confectioner's sugar might be left on the side of the bowl. If this is the case, use a wooden spoon to scrape it down and mix it in.
You can either use the frosting immediately, store in the fridge for up to a week, or freeze it for up to a month.
Serving: 1cupcake | Calories: 187.3kcal | Carbohydrates: 23.5g | Protein: 0g | Fat: 10.2g | Saturated Fat: 3.8g | Polyunsaturated Fat: 3.1g | Monounsaturated Fat: 3.1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 48.9mg | Potassium: 3mg | Fiber: 0g | Sugar: 23.4g | Vitamin A: 133.6IU | Vitamin C: 1.4mg | Calcium: 0.4mg | Iron: 0mg