Vegan Key Lime Buttercream Frosting
Add some zest to your vegan desserts with this bright and tangy vegan key lime buttercream frosting. Perfect for dairy-free diets and allergy-friendly baking, it’s silky, soft, and easy to whip up. Spread or pipe on cupcakes, layer cakes, macarons, or cookies for a refreshing burst of flavour.
Angela's Top Tip
Weigh your dry ingredients in grams with a scale for best results!
Ingredients
- 170 grams Plant Based Butter (unsalted) (3/4 US Cup)
- 540 grams Icing Sugar (4.5 US Cups)
- ½ tsp Salt
- 1 tsp Vanilla Bean Paste
- 2 tbsp Key Lime Juice
Instructions
- Ensure butter is at room temperature and icing sugar is sifted (if needed).
- Cream 170 grams Plant Based Butter (unsalted) until smooth.
- Gradually add in 540 grams Icing Sugar and 1/2 tsp Salt, pulsing a few times at first to avoid a big puff of icing sugar. Mix until fully incorporated.
- Add in 1 tsp Vanilla Bean Paste and 2 tbsp Key Lime Juice mixing until the frosting is silky, soft, and smooth.
- Use immediately to spread or pipe onto cupcakes, layer cakes, cookies, or cookie cakes.
Video
Notes
- Yield: Approximately 3 US cups - enough to ice an 8-inch layer cake, a batch of cupcakes, or a cookie cake.
- Storage: Refrigerate in an airtight container in the fridge for 1 week. Bring to room temperature and re-whip before using.
- Freezer: Freeze in an airtight container for up to 3 months. Thaw at room temperature then re-whip to restore texture.
- Substitutions: Use regular lime juice if key limes aren't available.
- Suggested Pairings: Perfect with Dairy and Egg Free Vanilla Cupcakes, Vegan Vanilla Layer Cake and Cookie Cake. Sprinkle lime zest on top for a finishing touch.
Did you make this recipe?I'd love to hear what you think - leave a review below. Sharing on socials? Tag me @itsbakeangel and use #makeitwithbakeangel!
