This frosting whips up silky and smooth, with sifted powdered sugar folded in until it holds soft, billowy peaks perfect for spreading or piping. A splash of vanilla and a bright hit of fresh lemon juice keep the flavor balanced, while a pinch of salt rounds out the sweetness so it never tastes flat. The texture comes together in minutes with just a hand mixer or stand mixer, and it's forgiving enough for beginner bakers to nail on the first try. Since none of the ingredients here involve nuts or nut-based products in any form, this is a solid, worry-free choice for a peanut free kitchen. It also holds up well in the fridge for a few days, so you can make it ahead and simply bring it back to room temperature before spreading it thick over your favorite cake or cupcakes.
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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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