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
Scale
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
