This frosting whips up light, tangy, and irresistibly smooth, with fresh lemon juice and a touch of vanilla brightening every spoonful. Sifted powdered sugar gets beaten in gradually until the texture turns billowy and soft-peaked, perfect for swirling onto cupcakes or spreading thick over a layer cake. A pinch of salt rounds out the sweetness so the tang stays front and center instead of getting cloying. It comes together in one bowl with just a hand mixer or stand mixer, no special equipment required, and it holds its texture beautifully whether you use it right away or let it chill and soften again before spreading. This one is an easy, crowd-pleasing choice to keep on hand for a vegetarian 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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