Vegan Lemon Frosting - Namely Marley

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This vegan lemon frosting is creamy in all the right ways. Made with just a few ingredients, you’ll love serving this fluffy frosting on your favorite desserts!

A cupcake topped with a blueberry and vegan lemon frosting with lemon zest. In the background are more cupcakes and a lemon.

This vegan lemon buttercream is a great way to transform a simple cake into something amazing! And really, all you need is a fresh lemon in addition to the other frosting ingredients. You might think, could I not add lemon juice? Well, you can, but the fresh taste makes all the difference!

In fact, this vegan lemon icing is so good, you can even add it to your muffins, like these vegan blueberry muffins. Because a muffin by any other name is just a cupcake. Am I right!

How to Make Vegan Lemon Frosting

You can find the complete printable recipe with ingredient amounts below. But first, here are some ingredient explanations and steps to help you perfect this recipe every time.

Beat the vegan butter with a mixer on medium speed until creamy, about 2 minutes.
With the mixer on low, add the powdered sugar, one cup at a time.
Add lemon juice
and vegan creamer
Add lemon zest.
Beat until combined. Turn the speed to high and whip until smooth and creamy.
Assess consistency. If it is too soft, add a little more powdered sugar. If too hard, mix in a teaspoon of creamer.

Vegan butter is whipped in a stand mixer and the attachment and bowl are full of mix.

the main ingredient

Here are the ingredients you will need for this recipe:

Vegan butter – You will need 1 cup of vegan butter. You can substitute coconut oil, but be prepared that it will soften, especially in hot weather. Set vegan butter at room temperature to soften.
powdered sugar — This recipe uses 4 cups of powdered sugar. Make sure it’s sft before measuring.
lemon – Whatever you do, don’t forget to use a fresh lemon! You will need zest from lemons and lemon juice.
Vegan creamer — If you use vanilla vegan creamer, you can leave out the vanilla extract added below. You can substitute creamy coconut milk (not the watery part). I will sometimes use Ripple Half & Half or Silk Creamer. All of this is great. You can substitute soy milk. It will work!
Vanilla extract — A little vanilla extract makes everything better!

Marley’s Tips

Make vegan lemon cream cheese frosting by reducing the vegan butter by 2 tablespoons and adding two tablespoons of vegan cream cheese instead. You will love the taste!

Storage Tips

Store frosting in an airtight container in the refrigerator for up to 2 weeks. When you’re ready to use it, let it come to room temperature and even add another teaspoon or two of plant-based milk until it returns to a spreadable consistency.

Looking down at the cupcakes with lemon frosting on them. Each one has a blueberry on top.

Why this recipe is a winner

fresh — Use a fresh lemon to flavor this frosting for zest and juice.
simple — This recipe requires only 6 ingredients and is ready in 15 minutes. You’ll love the easy ingredients and steps to make it!
versatile — Add some vegan cream cheese or lime zest to this simple frosting to mix up the flavor. Then spread it on cakes, cupcakes, cookies and more.

Frequently Asked Questions

Do I need to use a fresh lemon for this recipe?

I recommend a fresh lemon for flavor, but if you’re in a pinch, you can substitute bottled lemon juice and a bit of lemon extract.

Should I bring the butter to room temperature?

Bringing the butter to room temperature helps create the best consistency. You want the butter to be soft but not greasy. I shoot for about 65°F/18°C.

What is the best way to measure powdered sugar?

Always sift powdered sugar before measuring it. Sieve it first, then level it out using a spoon and a measuring cup.

Serving advice

Serve this fluffy lemon frosting on your favorite desserts like:

Vegan Springtime Frostings

Looking for some delicious vegan frosting options? Here are my favorites for springtime. Add sprinkles or even color to these light, delicious frostings and enjoy:

Cook modePrevent your screen from going dark

Beat the vegan butter with a mixer on medium speed until creamy, about 2 minutes.
With the mixer on low, add the powdered sugar, one cup at a time.
Add lemon juice, creamer and lemon zest. Beat until combined. Turn the speed to high and whip until smooth and creamy.
Assess consistency. If it is too soft, add a little more powdered sugar. If too hard, mix in a teaspoon of creamer.
Store frosting in an airtight container in the refrigerator for up to 2 weeks. When you’re ready to use it, let it come to room temperature and even add another teaspoon or two of plant-based milk until it returns to a spreadable consistency.

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This recipe will make enough frosting for 16 cupcakes (depending on how much frosting you add to each cupcake). This will frost a 9×12 quarter sheet cake.

Vegan creamer substitutes

Vegan creamer (silk, etc.)
Vegan Half and Half (Wave)
Coconut milk (shake the can first)

You can substitute a creamy plant-based milk such as cashew milk, soy milk etc.

The nutritional information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist consultation.

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