A simple vegan lime buttercream frosting made completely dairy free and vegan with only a one easy substitution. Lightly flavoured with fresh lime zest, this is perfect summer free from twist on a classic buttercream.
I’m a big believer in inclusive baking and cooking in general so always try my best to make sure that everyone is included and can enjoy the sweeter things in life. That’s how this dairy free, vegan buttercream was created. The recipe is such a simple recipe and so quick to make. Made with only one simple ingredient swap from a buttercream frosting recipe, it really makes the perfect topping to a dairy free cake!
To make this, start to make a basic buttercream frosting. Mix the dairy free butter alternative in an electric mixer until creamy. Next, add the icing sugar in two batches. I always recommend stirring the icing sugar with a spoon before using an electric mixer. This helps to prevent an icing sugar cloud explosion! Add the second addition of icing sugar. After everything is fully mixed together, give everything a mix until fully combined. With buttercream you can’t overmix, so blend on high until you have a nice smooth texture. When well mixed, stir through the fresh orange zest with a spoon. I’ve added enough to give this icing a nice subtle flavour, nothing too overpowering, but feel free to add as much as desired.
Vegan Lime
The only difference between this recipe and a regular dairy containing buttercream recipe is the lack of milk. I found that as I used an oil plant based butter alternative it was slightly wetter. This meant that I didn’t need to wait for it to come to room temperature or add any additional milk as the icing was already creamy enough without adding any extra liquid.
I placed this on top of my basic dairy free vanilla cupcake. This helps to perfectly compliment the frosting and creates the perfect free from bake for all of those who are unable to eat dairy.
This is did make a deliciously creamy buttercream frosting which is thick enough to be piped, but if you prefer then you can add a tablespoon of icing to each cake and using a palette knife or butter knife, ‘smear’ it to the top of the cake. I chose to pipe this on top of my cake using a Wilton 2D piping nozzle. I’ve also added a sprinkle of fresh orange zest for the perfect finishing touch and final touch of flavour.
Ingredients
- 3 oz / 85 g Dairy Free Butter, I used Flora unsalted plant based
- 6 oz / 170 g Icing Sugar
- Zest of 1/2 Lime, plus extra for decorating
Instructions
- Add the butter alternative to a mixing bowl and using an electric mixer, blend until creamy
- Add half of the sieved icing sugar to the bowl and using a spoon, gently stir together until just combined (this helps to prevent an icing sugar explosion!), before mixing with the electric mixer
- Add the remaining icing sugar and follow the steps above, do not be afraid to overmix, you want this to be nice and smooth
- Stir through the fresh lime zest
- When everything is blended and smooth, apply to your cooled cake. This icing is thick enough to pipe if desired or can be placed on top of the cake in your chosen design
Notes
This is best piped onto a cake straight away. Any leftover icing can be stored in an airtight container in the fridge for up to a week. Once piped onto cakes, it can be stored in an airtight container in a cool, dry place for up to 3 days. However, this is best eaten on the same day or as close to the same day as possible.
Looking for more free from baking ideas? Have a look in the free from recipe section:
Free From Archives – Cupful of Sprinkles
Want to stay up to date and receive exclusive content and recipes? Follow me and never miss a moment!