This frosting whips up light, tangy, and irresistibly smooth, with fresh lemon juice and vanilla extract balancing the richness beautifully. A quick beat on medium speed brings everything together into a cloud-like texture that holds soft peaks perfectly for spreading or piping onto your favorite cakes and cupcakes. The touch of lemon juice adds brightness that cuts through the sweetness, while a pinch of salt keeps the flavor balanced rather than one-note. It comes together in minutes with just a mixing bowl and beater, and it stores well in the fridge for up to three days, so you can make it ahead for whenever dessert calls. For anyone watching added sugar, this is a solid pick that still delivers that classic, luscious frosted finish.
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Learn more →12 servings
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In a large mixing bowl, beat the dairy free cream cheese and dairy free butter together on medium speed until completely smooth and no lumps remain, about 2 minutes.
Add the vanilla extract, lemon juice, and salt, then beat on low speed until incorporated, about 30 seconds.
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