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.