Zingy Lemon Butter(less)cream

The perfect topping for St Clement’s cupcakes, or possibly gingerbread – hmm, going to have to try that combo!

Zingy Lemon Buttercream (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

Inspired by a recipe in Vegan Cupcake Take Over the World

enough for a batch of cupcakes

  • 1/3 cup dairy-free spread
  • 2 tbsps vegetable fat
  • 2 cups icing sugar
  • 2 tbsps lemon juice

– Whisk together the spread and fat. Gradually whisk in the icing sugar, accompanied each time with a splash of lemon juice.

– Once all the ingredients are combined, whisk for a further couple of minutes of make extra smooth.

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Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

3 thoughts on “Zingy Lemon Butter(less)cream

  1. Wonderful! I adore Vegan Cupcakes Take Over the World – it’s our go-to baking guide too (kids are anaphylactic egg/nut) Looks like a good take on an icing recipe – will give it a go! Thanks!

      1. I do have a few, but they are on the hard drive of a PC in transit — if I remember, I’ll try and pop over and pass along a couple of titles when I get it back 🙂 I find that vegan recipes/cookbooks often have recipes that are a lot more flavourful than the ones that are specific to cooking for allergies 🙂 Have a great weekend!

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