Vegan Lemon Buttercream
photo by cakeinmyface
- Ready In:
- 10mins
- Ingredients:
- 6
- Yields:
-
18 cupcakes
ingredients
- 59.14 ml shortening
- 59.14 ml soy margarine
- 473.18 ml icing sugar
- 29.58 ml fresh lemon juice
- 9.85 ml finely grated lemon zest
- 4.92 ml 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.
Questions & Replies
Got a question?
Share it with the community!
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 :)