Go Back

Vegan Lemon Buttercream

This is the easiest vegan lemon buttercream frosting recipe, perfect for decorating your cakes and cupcakes. With a sweet and zingy lemon flavour from real lemon juice, this is the only frosting recipe you want to finish off your lemon desserts.
Course Dessert
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 13 servings
Calories 195kcal
Author Sally


  • ½ cup (125 grams) vegan butter
  • ½ teaspoon vanilla extract
  • 4 cups icing sugar
  • Zest of 1 lemon
  • 1-2 tablespoons lemon juice


  • Using a hand mixer or a stand mixer with the paddle attachment fitted, beat dairy-free butter and vanilla for 1-2 minutes until creamy.
  • Add in 3 cups of icing sugar and beat on medium until combined. Add in the final cup of icing sugar along with the lemon zest and 1 tablespoon of the juice. Continue to beat until smooth and creamy.
  • If the frosting is still too thick, add a little more of the lemon juice until it reaches the right consistency.
  • Store covered frosting in the fridge, or pipe directly onto cupcakes or cake.


Makes enough frosting for about 12-14 cupcakes or a 2 layer, 6 inch cake.


Calories: 195kcal | Carbohydrates: 37g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 57mg | Potassium: 5mg | Fiber: 1g | Sugar: 36g | Vitamin A: 332IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg