Lemon Buttercream Frosting Recipe

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Bunner's Bake Shop CookbookThis lemon frosting pairs perfectly with Lemon Cupcakes, but feel free to spread it on a full-size cake as well—specifically the Birthday Cake, the Strawberry Cake), or, for a unique twist, the rich Chocolate Cake.

  • Yield: 4 cups


  • ½ cup Earth Balance Buttery Sticks (1 stick), at room temperature
  • 1 cup Earth Balance Shortening Sticks (1 stick), at room temperature
  • 3½ cups organic powdered sugar, sifted
  • 2 teaspoons lemon extract
  • 1 teaspoon vanilla extract
  • 5 tablespoons canned coconut milk or soy creamer
How to Make It
  1. Using a stand mixer or hand mixer, cream together the butter and shortening until smooth and fluffy.
  2. Slowly add the sugar, mixing well. Add the vanilla and lemon extract, and then 3 tablespoons coconut milk, adding more as needed to achieve a nice, spreadable consistency.
  3. Whip the frosting for several minutes, until fluffy. Use immediately or store in the refrigerator. If refrigerated, bring to room temperature and give it a good turn with a frosting spatula or butter knife before using.

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