Vegan Lemon Buttercream
photo by cakeinmyface
- Ready In:
- 10mins
- Ingredients:
- 6
- Yields:
-
18 cupcakes
ingredients
- 1⁄4 cup shortening
- 1⁄4 cup soy margarine
- 2 cups icing sugar
- 2 tablespoons fresh lemon juice
- 2 teaspoons finely grated lemon zest
- 1 teaspoon vanilla essence
directions
- In a small bowl cream shortening and margarine together until well mixed.
- Add the icing sugar in 1/2 cup additions. After each addition add a splash of lemon juice and beat well (this is easiest with hand held mixer). Add vanilla and beat for another 3-5 minutes until you have a smooth creamy and fluffy frosting.
- Wrap tightly in plastic and refrigerate until needed. Pipe or spread over cakes and refrigerate to set.
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RECIPE SUBMITTED BY
cakeinmyface
United States
im a community trainer specializing in food and allergies, vegan mum to 2 veggie squidges, theres loads more so see my site :)