Vegan Lemon Frosting (German Buttercream) Recipe
If you have been hunting for a luscious, tangy, and creamy frosting that’s entirely plant-based, your search ends here with this phenomenal Vegan Lemon Frosting (German Buttercream) Recipe. Imagine a frosting so smooth and velvety, with vibrant lemon zest aromas and a perfect balance of sweetness and tartness. This frosting is truly a revelation, transforming simple cakes and cupcakes into irresistible desserts that everyone will rave about. Whether you’re vegan or simply love fresh, citrusy flavors, this frosting is a slice of heaven that’s surprisingly easy to make and absolutely worth every minute spent in the kitchen.
Ingredients You’ll Need
To create this delightful Vegan Lemon Frosting (German Buttercream) Recipe, you only need a handful of straightforward ingredients, each playing a star role in the flavor, texture, and look of your frosting. These essentials are nothing fancy but are crucial for crafting that creamy texture and bright lemony punch.
- Soy milk (or almond/oat milk): Provides the creamy base for the custard while keeping it vegan-friendly and smooth.
- Granulated sugar: Sweetens the custard and balances the tartness of the lemon juice perfectly; organic sugar works wonderfully here.
- Cornstarch (cornflour): The magic thickening agent that transforms the custard to the perfect consistency.
- Freshly squeezed lemon juice: Delivers that unmistakable zesty brightness, giving the frosting its citrusy personality.
- Lemon zest: Adds concentrated bursts of lemon essential oils and fragrance for that fresh, invigorating punch.
- Vegan butter (room temperature): The rich and creamy fat component that whips into the custard to create that light, fluffy German buttercream texture.
How to Make Vegan Lemon Frosting (German Buttercream) Recipe
Step 1: Make the lemon custard
Start by mixing your soy milk, sugar, and cornstarch in a saucepan. Whisking is key here to avoid lumps and create a silky custard base. Then add the freshly squeezed lemon juice and vibrant lemon zest, and whisk again until everything is beautifully combined. This step lays down the bright, tangy foundation for the whole frosting.
Step 2: Cook and thicken the custard
Gently simmer the mixture on low heat, whisking often to avoid any sticking or burning. The slow, patient cooking process is essential—it transforms the liquid into a thick, luscious custard as the cornstarch activates. When it’s thick and glossy, remove it from heat and strain through a fine sieve to ensure an extra smooth texture. Then, let it cool to room temperature for about 30 to 40 minutes before moving on. This cooling process is where patience truly pays off.
Step 3: Whip the vegan butter
In a large bowl or with your stand mixer, whip the softened vegan butter until it turns light and fluffy. This takes about 3 minutes and is the secret to achieving that characteristic airy texture in your lemon frosting. Don’t rush this part—well-whipped butter is the ticket to a luxuriously smooth spread.
Step 4: Combine custard with whipped butter
Now, the fun blending begins! Gradually add the cooled lemon custard into the fluffy butter, one tablespoon at a time, whipping continuously. This gradual incorporation prevents the buttercream from breaking and keeps the mixture perfectly smooth. Once all the custard is added, continue to whip for another 2 to 3 minutes until the buttercream feels incredibly light and fluffy, with just the right tangy zing.
Step 5: Ready to use or store
Your Vegan Lemon Frosting (German Buttercream) Recipe is now ready to transform cakes, cupcakes, or cookies! You can use it immediately for frosting or piping. If you prefer to prepare in advance, store it in an airtight container in the fridge for up to 5 days. When ready to use after refrigeration, let it sit at room temperature for about an hour before frosting to regain its perfect spreadability.
How to Serve Vegan Lemon Frosting (German Buttercream) Recipe
Garnishes
This frosting shines beautifully with simple garnishes that complement its fresh lemon notes. Consider topping your frosted cakes or cupcakes with extra lemon zest curls, thin lemon slices for added zest, or even edible flowers to give an elegant, inviting look. Toasted coconut flakes or finely chopped pistachios also add lovely texture contrasts and a fun pop of color.
Side Dishes
Pair your desserts topped with this Vegan Lemon Frosting (German Buttercream) Recipe with light, complementary sides such as fresh berries, a crisp fruit salad, or a dollop of coconut cream for an extra layer of indulgence. These sides keep the dessert feeling fresh and balanced, highlighting the citrus notes rather than overpowering them.
Creative Ways to Present
For a unique presentation, try piping this frosting into rosettes or ruffles on cupcakes for a picture-perfect finish. Layer it thickly between cake tiers with a sprinkle of fresh lemon zest on top for a stunning centerpiece. Another playful idea is to add a spoonful of lemon curd swirl on top for extra tartness and that wow factor in every bite.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Vegan Lemon Frosting (German Buttercream) Recipe (which is rare because it’s so delicious), pop it into an airtight container and store it in the fridge for up to five days. Keep in mind the buttercream will firm up nicely, so bring it back to room temperature before using.
Freezing
This frosting freezes beautifully! For best results, spoon the frosting into a freezer-safe container, seal tightly, and freeze for up to two months. When you’re ready to use, thaw it overnight in the refrigerator. Then, whip it again briefly before frosting to restore its creamy texture.
Reheating
Reheating your vegan lemon buttercream is all about gentle warmth. Let it come to room temperature naturally and then whip it with an electric mixer until it’s light and fluffy again. Avoid direct heat like microwaving, as that can cause separation or melting.
FAQs
Can I use a different plant milk other than soy milk?
Absolutely! Almond or oat milk works perfectly in this Vegan Lemon Frosting (German Buttercream) Recipe. Just make sure your milk is unsweetened to keep the balance in flavor right.
Is cornstarch necessary for this recipe?
Yes, cornstarch is key because it acts as a thickener, giving the custard its luscious texture. Without it, the frosting won’t achieve that classic German buttercream consistency.
Can I substitute the vegan butter with coconut oil?
It’s best to stick with vegan butter here because it whips up into a fluffy and stable frosting. Coconut oil is more solid at room temperature and can make the frosting greasy or harden too much.
How tart is this frosting? Will it be too sour?
The frosting balances tang and sweetness beautifully. The lemon juice and zest give it brightness without overpowering the sugary smoothness, making it delightfully fresh but not sour.
How long does it take to make this frosting?
This Vegan Lemon Frosting (German Buttercream) Recipe takes around 50 minutes from start to finish, including the cooling time. It’s worth every minute for the wonderful flavor and texture you get!
Final Thoughts
There’s something truly special about making your own frosting from scratch, especially when it’s as bright, creamy, and delicious as this Vegan Lemon Frosting (German Buttercream) Recipe. It’s a game-changer that will elevate your baking and impress every guest with its fresh, tangy lemon flavor and irresistibly fluffy texture. So grab your whisk, savor the process, and get ready to spread some sunshine on your next dessert adventure!
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Vegan Lemon Frosting (German Buttercream) Recipe
- Total Time: 50 minutes
- Yield: 16 servings 1x
- Diet: Vegan
Description
This Vegan Lemon Frosting is a luscious, dairy-free take on classic German Buttercream, featuring a creamy lemon-infused custard base made from plant-based milk and vegan butter. Perfect for adding a tangy, smooth finish to cakes and cupcakes, this frosting combines fresh lemon juice and zest with a velvety texture that is light yet rich, making it an ideal topping for a variety of vegan baked goods.
Ingredients
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 lemon juice (freshly squeezed)
- 4 tablespoons lemon zest
Buttercream
- 200 g vegan butter (room temperature)
Instructions
- Make lemon custard: Add the soy milk, granulated sugar, and cornstarch to a saucepan and whisk thoroughly to remove any lumps. Add freshly squeezed lemon juice and lemon zest, whisking again to combine all ingredients evenly.
- Cook custard: Bring the mixture to a gentle simmer over low heat, cooking and whisking continuously for about 5 minutes. Alternate between using a whisk and a rubber spatula to prevent the custard from sticking or burning. If using a gas hob, keep heat on the lowest setting to avoid cooking the mixture too quickly. Once thickened, remove from heat and strain the custard through a fine-mesh sieve into a clean bowl. Allow to cool to room temperature for 30-40 minutes.
- Whisk the vegan butter: Place vegan butter in a large mixing bowl or stand mixer bowl and beat with an electric mixer for 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 well after each addition to incorporate fully. After all custard is added, continue whisking the buttercream for another 2-3 minutes until it is smooth and fluffy.
- Serve or store: Use the frosting immediately to decorate vegan cakes or cupcakes, or transfer it to an airtight container and refrigerate for up to 5 days. To use after refrigeration, let the buttercream come to room temperature for about an hour before piping or spreading as desired.
Notes
- This frosting can generously cover a 3-layer 6-inch cake, a 2-layer 8 or 9-inch cake, or 12-18 cupcakes.
- Ensure vegan butter is at room temperature before whipping to achieve a fluffy texture.
- If the frosting is too stiff after refrigeration, let it sit at room temperature to soften before use.
- Use freshly squeezed lemon juice and zest for the best, brightest lemon flavor.
- The custard must be cooked gently on low heat to prevent curdling or burning.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Frosting
- Method: Stovetop
- Cuisine: Vegan
