Vegan: Lemon Butter Cream Frosting

This past week celebrated my most favorite holiday, the Forth of July. I woke up early Monday morning to begin the day with a little yoga in the park, (thank you Funky Buddha), before getting caught up in the festivities of parades, cookouts and of course, fireworks.

In celebration of this day I decided to treat myself to a little desert. I’d been thinking a lot about cupcakes lately… so all I needed was a yummy frosting that feels a bit like summer… lemon butter cream would be perfect.

This frosting is very easy to make. It’s quick and delicious and holds up well, even in the heat. I promise it will be a crowd pleaser. Enjoy! :)


Start to finish: 15 minutes
makes enough frosting for 24 cupcakes

• ⅓ cup soy butter, room temperature, (I use Shedd's Willow Run Soybean Margarine)
• juice of 2 lemons
• zest of 2 lemons
• 1 tbsp vanilla (optional)
• 5 cups powdered sugar

Place butter into a large mixing bowl and beat until it is fluffy (using a hand or stand mixer).

With mixer running slowly, add in 2 cups of powdered sugar and beat until crumbly.

Beat in lemon juice, lemon zest and vanilla.

Slowly add in remaining powered sugar, beating slowly, until fully incorporated.

Use immediately.

note: if the frosting seems too thick, add a little more lemon juice until it becomes spreadable