Dairy-Free Lemon Frosting
 
Prep time
Total time
 
This sweet-tart frosting rivals buttercream, but is made with a mix of shortening and butter alternative for a firmer frosting that holds up at room temperature. You'll need about 1 medium to large lemon. You can double the recipe for a two-layer, 9-inch round cake.
Author:
Recipe type: Dessert
Cuisine: American
Serves: enough for 12 cupcakes or a single-layer cake
Ingredients
  • ¼ cup non-hydrogenated shortening (like Spectrum)
  • ¼ cup dairy-free buttery sticks, softened
  • 2 cups powdered confectioners’ sugar
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons finely grated lemon zest
  • 1 teaspoon vanilla extract
Instructions
  1. In a mixing bowl, cream the shortening and buttery sticks until well combined.
  2. Add the powdered sugar, ½ cup at a time, and a splash of lemon juice, and with the mixer on low, beat until combined. Repeat three more times with the rest of the powdered sugar and lemon juice.
  3. Add the lemon zest and vanilla, and beat on medium or high for another 3 to 5 minutes, or until the frosting is smooth, creamy, and fluffy.
  4. Wrap tightly with plastic wrap and refrigerate until ready to use.
Notes
Dairy-Free Lemon Buttercream Option: Use ½ cup dairy-free buttery sticks, and omit the shortening. This will be softer at room temperature.
Nutrition Information
Serving size: 1/12 recipe Calories: 131 Fat: 6g Saturated fat: 2.5g Carbohydrates: 20.1g Sugar: 19.7g Sodium: 31mg Fiber: 0g Protein: 0g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-lemon-frosting-buttercream