Description
This Vegan Lemon Frosting, inspired by traditional German Buttercream, is a luscious, dairy-free frosting made with plant-based milk, fresh lemon juice and zest, and vegan butter. It creates a smooth, tangy, and creamy lemon-flavored buttercream perfect for frosting cakes, cupcakes, or other vegan desserts.
Ingredients
Scale
Custard Base
- 300 ml soy milk (or almond milk/oat milk)
- 200 g granulated sugar (use organic if in the US)
- 60 g cornstarch (cornflour)
- 150 ml freshly squeezed lemon juice
- 4 tablespoons lemon zest
Buttercream
- 200 g vegan butter, room temperature
Instructions
- Make lemon custard: In a saucepan, combine the soy milk, sugar, and cornstarch. Whisk well to dissolve and remove any lumps. Add the freshly squeezed lemon juice and lemon zest, then whisk again until fully combined.
- Cook custard: Place the saucepan over low heat and simmer the mixture gently for about 5 minutes, whisking frequently. Alternate between a whisk and a rubber spatula to prevent sticking. If using a gas stove, use the lowest setting to avoid overheating. Once the custard thickens, remove it from heat and strain through a fine-mesh sieve into a clean bowl. Let it cool to room temperature for 30-40 minutes.
- Whisk vegan butter: In a large mixing bowl or stand mixer, beat the room-temperature vegan butter with an electric mixer for about 3 minutes until it becomes light and fluffy.
- Combine custard and butter: Gradually add the cooled lemon custard to the whipped butter one tablespoon at a time, whisking thoroughly to incorporate before adding more. Continue this process until all custard is mixed in, then whisk the buttercream for an additional 2-3 minutes until light and airy.
- Serve or store: Use the lemon frosting immediately to frost vegan cakes, cupcakes, or other desserts. Alternatively, store it in an airtight container in the refrigerator for up to 5 days. Before using chilled frosting, allow it to come to room temperature for about an hour and then pipe or spread as desired.
Notes
- This frosting is vegan-friendly using plant-based milks and vegan butter.
- Use freshly squeezed lemon juice and zest for the best flavor profile.
- Whisking constantly during cooking prevents lumps and burning.
- The frosting consistency is ideal for 3-layer 6-inch cakes, 2-layer 8 or 9-inch cakes, or 12-18 cupcakes.
- Allow the frosting to warm to room temperature before piping if refrigerated.
- Adjust sweetness or lemon intensity by varying sugar or lemon quantities slightly according to your taste.
