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Rachel White

Lemon Vegan Cream Cheese Frosting

Lemon Vegan Cream Cheese Frosting is silky, tangy, and bright with fresh citrus flavor perfect for cakes, cupcakes, and cookies.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 168
Ingredients Equipment Method Notes

Ingredients
  

Frosting Base
  • 8 oz vegan cream cheese softened
  • 1 2 cup vegan butter softened
  • 3 cup powdered sugar sifted
  • 2 tbsp lemon juice fresh
  • 1 tbsp lemon zest
  • 1 8 tsp salt pinch

Equipment

  • Mixing Bowl
  • Hand Mixer
  • Zester
  • Spatula
  • Freezer
  • Scoop
  • Tray

Method
 

  1. Beat softened cream cheese and vegan butter until smooth and fluffy.
  2. Add powdered sugar gradually while mixing on low speed until incorporated.
  3. Add lemon juice, zest, and salt. Beat until silky and airy.
  4. Chill 10 to 15 minutes if you need firmer piping texture.
  5. Spread or pipe onto fully cooled cakes, cupcakes, or cookies.

Notes

For softer frosting, use immediately after mixing. For firmer swirls, chill briefly first. Freezing works in an airtight container up to 1 month; thaw in the refrigerator and rewhip. Handle gently if warm during assembly. Add vanilla, berries, or coconut for flavor changes. Store refrigerated up to 5 days.