This frosting whips up light, tangy, and completely smooth, with a bright hit of fresh lemon juice cutting through the sweetness of sifted powdered sugar. A touch of vanilla rounds out the flavor, while a pinch of salt keeps it from tasting flat or one-note. Beaten on medium-high until it holds soft peaks, it spreads like a dream over cupcakes, layer cakes, or cinnamon rolls, and it's sturdy enough to pipe into swirls if you're feeling fancy. It comes together in one bowl in under ten minutes, and it keeps well in the fridge for up to three days, so you can make it ahead and let it sit out briefly before spreading. This one's a reliable, creamy topper to keep on hand for a lactose free dessert table.
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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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