This Lemon Buttercream Frosting is creamy and sweet yet tart and tangy! It's the most perfect flavor; you'll want to eat this frosting by the spoonful! Best of all, it's gluten free, nut free and can easily be vegan!
1cupunsalted butteror vegan baking stick, room temperature
1teaspoonpure vanilla extract
2teaspoonslemon zest(from about 2 lemons)
8cupsconfectioners' sugar
4tablespoonsfresh squeezed lemon juice(about the juice of 1 lemon)
¼cupplus 2 teaspoons water, room temperature
Instructions
In a large bowl of an electric mixer or using a hand held mixer, beat the room temperature butter or vegan baking stick until it is smooth and creamy. About 2-3 minutes.
Add in the vanilla and lemon zest and beat till combined.
Add half the confectioners’ sugar, lemon juice and water and beat until combined. It will look chunky at first.
Then add in the second half of the confectioners' sugar, lemon juice and beat until combined. With the mixer still on low speed, slowly add in the rest of the water, a little at a time until you reach the desired consistency. You may not need all the water.
Notes
Vegan: Use vegan baking sticks, vegan sugar and vegan vanilla. Storing: Store in an airtight container or a bowl covered with plastic wrap in fridge for up to 3 days. When ready to use, bring to room temperature and rewhip to get it creamy. Freezing: You can freeze the lemon buttercream in an airtight container for up to 30 days. To defrost, put in fridge overnight. When ready to use, bring to room temperature and rewhip to get creamy. Notes: Makes enough frosting for a 4 layer cake or 24 cupcakes. Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.