Vegan Key Lime Buttercream Frosting
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. Pair with cupcakes, cakes, macarons and cookies.
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.
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