Lemon Buttercream Frosting – Easy & Vegan

This easy vegan lemon frosting is creamy, smooth, rich, and absolutely packed with bright, zingy lemon flavour that hits you in the best possible way the moment it touches your tongue! You only need 5 ingredients for this recipe. The fluffiest, most luxurious lemon buttercream you have ever tasted with no eggs, no dairy, no complicated technique. Just a really, truly incredible frosting that you are going to want to put on absolutely everything. 

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It is a sunny afternoon. You have just pulled a gorgeous lemon cake out of the oven and the kitchen smells soooo incredible. And now you need a frosting that is going to do that cake complete and total justice. Something creamy, rich, and smooth that tastes like refreshing, punchy lemon. You found it! This is that frosting.

This vegan lemon frosting is one of those recipes that sounds almost too simple to be as good as it is. 5 ingredients, 1 bowl, an electric mixer, and about 10 minutes of your time is all you need. This frosting is luxuriously creamy, perfectly smooth, and so bright and lemony that you will absolutely be eating it off the spatula straight from the bowl before it even makes it onto the cake. (I say this from personal experience.)

I used this on my vegan lemon cake and it had the most amazing compliments I ever got for buttercream frosting! Everyone absolutely loved it. You can use this recipe for lemon cupcakes, lemon and blueberry sheet cake, lemon loaf cake, and honestly anywhere else you can justify putting a lemon frosting. Once you make it, you will completely understand why.

Main ingredients and substitutions

*Use room temperature ingredients unless otherwise instructed.

Vegan butter: Vegan butter is the base of this lemon buttercream frosting. Always use a good quality block-style vegan butter rather than a spreadable variety. I love using Flora. Block vegan butter has a higher fat content that is much better suited to frosting, it gives us a more stable, fluffy result that holds its shape when piped. 

Icing sugar: Icing sugar sweetens the frosting and gives it that smooth, silky texture. Always sift it before adding it to the beaten butter to make sure there are no lumps. Add it gradually rather than tipping it all in at once, both for the sake of your kitchen (icing sugar everywhere is not a vibe) and for the frosting itself, as adding it slowly gives you much more control over the final consistency and sweetness.

Vegan whipping cream: Vegan whipping cream is the ingredient that takes this frosting from good to genuinely incredible. A splash of it added to the buttercream lightens the texture, adds a beautiful richness, and gives the finished frosting that gorgeous, airy quality that makes it so dreamy to eat and so beautiful to pipe. I use Elmlea. If you cannot find vegan whipping cream, a small amount of full-fat coconut cream from a chilled tin works as a substitute.

Lemon extract: I used some lemon extract, which is what gives this frosting its bold, bright, unmistakably lemony punch. It is more concentrated than lemon juice and adds intense lemon flavour without introducing extra liquid into the frosting. Always use a good quality pure lemon extract rather than lemon flavouring

Lemon zest: Lemon zest is the finishing touch that adds fragrance and depth to the frosting. The zest contains the essential oils of the lemon, which smell amazing and flavourful, and they add a dimension to the frosting that extract alone cannot fully replicate. Use unwaxed organic lemons wherever possible and zest them finely so the pieces are small enough to pass through a piping nozzle without blocking it.

Note: Substitution may change the final taste and texture of this recipe.

*I use bone char-free sugars for all of my recipes. I cover the topic in my article Vegan Baking 101. Go to the “Is sugar vegan?” section to learn more!

Recommended equipment for this recipe

Stand mixer or electric hand mixer: A stand mixer or electric hand mixer is essential for this vegan lemon frosting. A stand mixer with the whisk attachment is ideal for buttercream as it creams the butter evenly and makes the buttercream frosting like whipped cream. A hand mixer works brilliantly too, just make sure your bowl is deep enough to contain the icing sugar when it first goes in.

Large mixing bowl: A large, deep mixing bowl is what you need if you are using a hand mixer rather than a stand mixer. The depth is important when you start adding the icing sugar, as the mixer can send clouds of it up and out of a shallow bowl very quickly. A wide bowl also gives you room to scrape down the sides easily between additions.

Sieve: Always sift the icing sugar before adding it to the frosting. Even small lumps of undissolved icing sugar can create a slightly grainy texture in the finished buttercream. A quick sift through a fine sieve takes care of that completely.

Silicone spatula: A silicone spatula is your best friend throughout this process. Use it to scrape down the sides of the bowl between each addition of icing sugar so everything gets fully incorporated.

Zester: A fine zester is what gives you the finest, most fragrant lemon zest. The finer the zest, the more smoothly it incorporates into the frosting and the less likely it is to block your piping nozzle.

*The ingredient list and measurement for this recipe can be found in the recipe card at the bottom.

How to make vegan lemon frosting

Step 1: Beat the vegan butter

Cut the cold vegan butter into 1cm cubes and add it to the bowl of your stand mixer or your large mixing bowl if using a hand mixer. Beat on high speed for a solid 3 to 5 minutes until the butter is a little paler, light, and fluffy. This step is the foundation of the whole frosting, so do not rush it or cut it short. Properly whipped butter is what gives you that light, airy texture in the finished buttercream.

Step 2: Add the icing sugar gradually

Add the sifted icing sugar about one cup at a time, whipping well between each addition on low to medium speed. Going slowly here means you avoid a cloud of icing sugar to the face and you have much more control over the final consistency and sweetness of the frosting. 

Once all the icing sugar is incorporated, increase the speed to medium and beat for another minute until everything is well combined and smooth. Scrape down the sides of the bowl with your silicone spatula and mix if needed.

Step 3: Add the cream, lemon extract and zest then beat until fluffy

Add the vegan whipping cream, lemon extract, and lemon zest to the bowl. Increase the mixer speed to high and beat for a further 3 to 4 minutes until the frosting is light, incredibly fluffy, and smooth. Taste it at this point and adjust the lemon extract if you want a bolder, more punchy lemon flavour. If the frosting feels too thick, add a tiny splash more cream. If it feels too soft, add a little more sifted icing sugar. Once it is exactly the right consistency for you, it is ready to use! Try not to eat it all before it makes it onto the cake. Enjoy!

Serving tips and ideas

• A classic way to use this buttercream frosting is for cupcakes! Pipe generously onto vegan lemon cupcakes with a large star nozzle and finish with a small curl of lemon zest and a drizzle of vegan lemon curd on top.
• Use between the layers of a vegan lemon layer cake alongside a pool of vegan lemon curd for the most incredible lemon celebration cake! This one was super popular among my family and friends.
• Spread over cooled vegan blueberry muffins or lemon muffins for a lovely, bakery-style treat that looks and tastes incredible.
• Use to sandwich two large vegan lemon cookies together for gorgeous lemon cream-filled cookie sandwiches that are completely over the top in the best possible way!

Expert tips and tricks

Always sift the icing sugar, always

Again, always! Every time. No exceptions. Lumps of icing sugar in a frosting create a slightly gritty texture that stays in the finished buttercream no matter how long you beat it. A quick sift through a fine sieve before it goes into the bowl takes about 30 seconds and guarantees a perfectly smooth, silky frosting every time. 

Add the icing sugar slowly

Tipping all the icing sugar in at once is a fast track to a face full of white powder. You don’t want to make a mess in the kitchen! Add it one cup at a time, mix at low speed between additions, and you will have a much better experience and a much more consistent result. Patience here is genuinely worth it.

Beat it long enough

The beating time, especially after adding whipping cream, is super important as it’s what transforms the frosting from a dense buttercream into something light, airy, and genuinely dreamy. 3-4 minutes on high speed is a good length of time to whip it. If it still looks a little dense after that, keep going. You will notice a visible difference in texture and colour as you beat, it gets paler and fluffier as the air works its way in.

Taste and adjust before you frost

Always taste the frosting before it goes anywhere near a cake or piping bag. Lemon extract varies in strength between brands, so the amount you need to get a bold, bright lemon flavour might be slightly different each time. Taste it, add more extract if you want it punchier, add more icing sugar if it needs to be sweeter, and adjust the cream if you need to tweak the consistency. Getting it exactly right before you start frosting makes such a difference to the finished result.

Use a digital scale to weigh ingredients

Always use a digital scale rather than measuring cups when you are baking. It’s so much more accurate and measuring correctly is very important to achieve the best result.

Recipe variations

• Make a lemon and raspberry frosting by folding a small amount of freeze-dried raspberry into the finished buttercream alongside the lemon for a gorgeous pink frosting that is sharp, fruity, and completely stunning on lemon or vanilla cupcakes!
• Fancy a lemon cream cheese frosting? Replace half the vegan butter with vegan cream cheese for a tangier, slightly less sweet frosting that is absolutely incredible on lemon cake, carrot cake, and blueberry muffins.
• Add a tiny pinch of turmeric to the frosting alongside the lemon zest for a more vibrant yellow colour that makes it look even more cheerful and summery without affecting the flavour, at all.

How to store

• Room temperature: If you have already frosted your cake or cupcakes, they can sit covered at room temperature for up to 1 day in a cool environment. In warm weather, the frosting can soften quite quickly. So if your kitchen is on the warmer side, it is best to keep the frosted cake in the fridge and bring it out 20 to 30 minutes before serving. If you live in a warm climate or are baking in the summer and your kitchen is hot, do not leave frosting out at room temperature, as it can spoil quickly.

• Refrigerator: Any leftover frosting can be stored in an airtight container in the fridge for up to 2 to 3 days. When you are ready to use it, take it out and leave it at room temperature to soften slightly, then beat it again with your electric mixer until it is light and fluffy once more. It comes back to the perfect consistency and tastes just as good as the day you made it.

• Freezer: This frosting freezes well for up to 2 to 3 months. Transfer it to a freezer-safe airtight container, seal the lid, and freeze. Defrost overnight in the fridge, then bring to room temperature and beat again until fluffy before using. It is a brilliant option if you want to get ahead for a baking project.

*Although you can store this recipe in the fridge or freezer, it’s always best to consume it fresh and as soon as possible.

Q and A

Why is my lemon frosting too runny?

A runny frosting usually comes down to one of these things: either the vegan butter was too soft or slightly melted when you started beating it, or too much cream was added. Former usually the case for runny thin frosting. If the frosting is too soft, chill it in the fridge for 1+ hours until it firms up again, then re-whip the whole frosting, or add more sifted icing sugar a little at a time until it comes back to a pipeable consistency.

Why is my frosting grainy?

Graininess in buttercream almost always comes from icing sugar that was not sifted before going in. Even small lumps can create a bit of sandy texture that persists no matter how long you beat it. Always, and aaaaaalways, sift your icing sugar before adding to the frosting. If the frosting is already grainy, continue beating on medium-high speed for a few more minutes, as this can sometimes smooth it out. 

Can I make this frosting ahead of time?

Yes, absolutely! This frosting is a brilliant make-ahead recipe. Make it up to 1-2 days in advance, store in an airtight container in the fridge, and when you need it, just bring it to room temperature and beat again until fluffy. For bigger baking projects like layer cakes, making the frosting the day before is genuinely a great idea as it takes one thing off your to-do list on the busy day.

How much frosting does this recipe make?

This recipe makes enough frosting for about 12 cupcakes with a beautiful piped swirl, or to cover a 2-layer cake (with a 18cm cake tin) . For a 3-layer cake made with a Easy! Vegan Blueberry Buttercream Frosting20cm cake tin with frosting between the layers as well as outside, I would recommend doubling the recipe to make sure you have plenty to work with. It is always better to have a little too much than to run out halfway through frosting a cake.

Want to master the basics of vegan baking?
Check out Vegan Baking 101 – the beginner’s guide to vegan baking for you to become an excellent vegan baker and familiar with the basics of vegan baking, ingredients, and techniques with useful tips!

You will LOVE this lemon buttercream frosting because it is:

• light, fluffy, creamy, smooth, and rich
• incredibly easy and simple to make
• lovely on any cakes and cupcakes

Want more recipes like this?

Try my other delicious frosting recipes and dessert recipes you might enjoy!

• Blueberry Buttercream Frosting
• Almond Buttercream Frosting
• Cookie Dough Frosting
• Banana Cream Frosting
• Peanut Butter Frosting
• Cream Cheese Buttercream Frosting
• Vanilla Buttercream Frosting
• Coconut Buttercream Frosting
• Lemon Cake

Visit the frosting page and recipe page for more delicious recipes!

Please leave a comment and rate this recipe with 5 stars in the comment section below if you like the recipe! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe, friends!

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