This frosting whips up silky and spreadable, with just a touch of fresh lemon juice brightening the sweetness and a pinch of salt keeping it balanced rather than cloying. Sifted powdered sugar folds in in stages until the whole batch turns light, fluffy, and holds its shape in soft peaks — exactly what you want for piping onto a stack of cupcakes or spreading thick over a cooled cake. A splash of vanilla rounds out the flavor with warmth, so the tang up front settles into something smooth and dessert-worthy. It comes together in one bowl with a hand mixer and holds well in the fridge, so you can make it ahead and let it soften back to spreadable before frosting. This one’s a solid pick for a Low FODMAP dessert table, giving you that classic tangy-sweet frosting experience without any guesswork on your end.
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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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