Add some zest to your vegan desserts with this delightful twist on traditional buttercream frosting. This vegan key lime buttercream frosting is perfect for those with a dairy intolerance or following a vegan lifestyle. Plus, the tang of key lime adds a refreshing brightness to any dessert, making it a flavourful choice for all occasions.
Why I Made This Recipe
After visiting the Florida Keys on a cruise a few years ago, I became obsessed with all things key lime. The flavour profile is quite like nothing I’d tried before and is a great combination of tartness with a distinct aroma and less acidity than regular limes. I don’t find them very often in our local grocery stores but when I did, I couldn’t wait to try them in some buttercream. And it did not disappoint.
Why You Need This Recipe
This recipe is quick and easy to make with a handful of everyday pantry ingredients. If you are looking for something a bit different to traditional vanilla buttercream, this flavour will wake up your tastebuds.
- 5 ingredients
- 10 minutes to make
- Allergen friendly
Ingredients and Substitutions
This is a vegan recipe that is also nut free, soy free, egg free and gluten free. Read on for my ingredients recommendations and also see my FAQ for more tips.
Butter: I am using plant based unsalted butter. Sub with dairy butter if you are not vegan or follow a dairy free diet.
Icing Sugar: to sift or not to sift? It’s entirely up to you. The brand of icing sugar that I use does not require sifting but if your brand is particularly clumpy, I do recommend sifting before making the recipe.
Salt: helps balance out the sweetness of the buttercream. If you are using salted butter, omit the salt.
Vanilla: my preference is vanilla bean paste but you can also sub with vanilla extract if you prefer.
Key Lime Juice: the key ingredient in this recipe. If you can’t find key limes or key lime juice, sub with regular lime juice.
How to Make Key Lime Frosting
Before starting this recipe, ensure that your butter is at room temperature and your icing sugar is sifted (if needed). I recommend using a stand mixer to make the frosting but a hand mixer will also work well.
Start by creaming 170 grams Plant Based Butter (unsalted) until smooth.
Add in 540 grams Icing Sugar and 1/2 tsp Salt. Pulse a few times to slightly combine (to avoid a big puff of icing sugar going everywhere) and then continue to mix until fully incorporated.
Add in 1 tsp Vanilla Bean Paste and 2 tbsp Key Lime Juice and mix until silky smooth.
Top Tip: add the key lime juice as the buttercream is mixing. This helps to incorporate it quickly.
And we’re all done. The buttercream is so soft and silky and just a dream to eat. If I close my eyes while I eat some, I can imagine myself back in the Florida Keys.
Storage and Freezing
Storage: Store any leftover buttercream in an airtight container in the fridge for 1 week.
Freezer: This buttercream can be frozen in an airtight container for up to 3 months. Allow to defrost at room temperature then re-whip before using.
Common Buttercream Questions
Key limes are generally smaller and sweeter than regular limes and have a unique flavour that is less tart and slightly floral. This unique flavour profile makes key limes popular in food, particularly in key lime pie and buttercream frosting.
Absolutely. This buttercream still tastes great with regular lime juice.
This recipe yields a large batch of buttercream, approximately 3 US cups, which is enough to ice an 8-inch cake or a batch of cupcakes.
Recipe Suggestions
This key lime buttercream frosting pairs well with the following desserts:
- Mother’s Day Cookie Cake (Vegan)
- Small batch Dairy Free Cupcakes
- Vanilla Layer Cake (Vegan)
The perfect buttercream for our Mother’s Day Cookie Cake
Vegan Key Lime Buttercream Frosting
Ingredients
- 170 grams Plant Based Butter (unsalted) (3/4 US Cup)
- 540 grams Icing Sugar (4.5 US Cups)
- 1/2 tsp Salt
- 1 tsp Vanilla Bean Paste
- 2 tbsp Key Lime Juice
Instructions
- Prep: ensure your butter is at room temperature and your icing sugar is sifted (if needed) before starting this recipe.
- Start by creaming 170 grams Plant Based Butter (unsalted) until smooth.
- Add in 540 grams Icing Sugar and 1/2 tsp Salt. Pulse a few times to slightly combine (to avoid a big puff of icing sugar going everywhere) and then continue to mix until fully incorporated.
- Add in 1 tsp Vanilla Bean Paste and 2 tbsp Key Lime Juice and mix until silky smooth.
Video
Notes
- Yield: This recipe yields a large batch of buttercream, approximately 3 US cups, enough to ice a cake.
- Storage: Store any leftover buttercream in an airtight container in the fridge for 1 week.
- Freezer: This buttercream can be frozen in an airtight container for up to 3 months. Allow to defrost at room temperature then re-whip before using.
- Substitutions: if you can’t find key limes or key lime juice, sub with regular lime juice.
- Suggested Recipes: this buttercream pairs wonderfully with my Dairy and Egg Free Vanilla Cupcakes, Vegan Vanilla Layer Cake and Mother’s Day Cookie Cake.
- If you enjoyed this recipe, please leave a 5-star review. Thanks for your support.
I’m not vegan but I still like this. it’s easy to make and this recipe has clear instructions. Making this again!
So happy you enjoyed this, Gianne!
So easy and delicious, and I’m making this tomorrow. thanks for sharing this recipe
Hope you enjoy this recipe!
I can’t find key limes where I live so I used normal limes. Very nice frosting with a lovely flavour. I used it on cupcakes!
It’s perfect for cupcakes. So pleased that you liked it.
Excellent vegan buttercream frosting option, simple to make, and I love your addition of vanilla bean paste! Thank you!
So happy to read this Heather.
Delightful vegan buttercream recipe, this came out perfect! Made a quick batch for my visiting vegan parents, and they loved it piled on cupcakes! Thanks!
I’m thrilled to read this. Thanks for sharing!