Vegan Lemon Buttercream Food

VEGAN LEMON BUTTERCREAM FROSTING

Steps:

• Add vegan butter, powdered sugar, lemon extract and lemon juice (*see notes) to the bowl of your stand mixer.
• Starting at slow speed, gradually increase speed until the frosting is thick and smooth.
• And your frosting is ready to be used on cakes or cupcakes or cookies.

VEGAN LEMON CUPCAKES WITH FRESH BERRY FILLING AND LEMON BUTTERCREAM

Steps:

• For the cupcakes: Preheat the oven to 325 degrees F. Line standard-size cupcake pans with 16 cupcake liners.
• In a medium bowl, melt the margarine in the microwave. Once melted, add in the can sugar, applesauce, soy milk, vanilla and lemon zest. Sift the flour, baking powder and salt into the wet mixture and whisk together until everything is evenly incorporated with few lumps remaining.
• Fill the liners three-quarters full and bake until golden and a toothpick comes out clean, about 15 minutes. Cool completely.
• For the berry filling: In a small bowl, combine the fruit with the cane sugar and lemon zest.
• For the lemon buttercream: In the bowl of a stand mixer, cream together the vegetable shortening and margarine until light and fluffy. Add in the powdered sugar and lemon zest and continue to mix until it is fluffy.
• To assemble: Poke a hole in the center of each cupcake using the end of a wooden spoon or small offset spatula. Fill the hole completely with the fruit filling. Using a large round frosting tip, pipe a generous amount of lemon buttercream.

VEGAN LEMON BUTTERCREAM

Steps:

• 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.

VEGAN DAIRY-FREE LEMON BUTTERCREAM FROSTING

Steps:

• In a large mixing bowl, beat the dairy-free soy margarine with an electric hand mixer until smooth.
• Add in the remaining ingredients, beating for about 2 minutes on a medium speed setting until the mixture resembles a thick frosting.
• Chill slightly before using to ice dairy-free cakes and cupcakes.
• Serve and enjoy!

VEGAN LEMON BUTTERCREAM FROSTING

Steps:

• In the bowl of a stand mixer (or a large bowl if you're using a handheld electric mixer), add the room temperature vegan butter. Whisk the butter on medium speed for 2 minutes.
• Slowly add the confectioner's sugar while continuously beating the vegan butter. Add in the lemon juice and vanilla extract and beat for an additional three minutes until light and fluffy.

VEGAN LEMON CAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. Oil a 1lb loaf tin and line it with baking parchment. Mix the flour, sugar, baking powder and lemon zest in a bowl. Add the oil, lemon juice and 170ml cold water, then mix until smooth.
• Pour the mixture into the tin. Bake for 30 mins or until a skewer comes out clean. Cool in the tin for 10 mins, then remove and transfer the cake to a wire rack to cool fully.
• For the icing, sieve the icing sugar into a bowl. Mix in just enough lemon juice to make an icing thick enough to pour over the loaf (if you make the icing too thin, it will just run off the cake).