Vegan Lemon Butter Icing, great cake filling!

This Vegan Lemon Butter Icing has the most wonderful lemon flavour that is great for filling sponge cakes and cupcakes. However, my husband also loves putting it between two gingernut biscuits, and I have to say, it works really well!

This recipe will yield enough icing to fill a sponge cake between 6-7½inches. However, the thickness of the filling will alter depending on which size cake tins are used for a sponge cake.

This is what it looks like in a 7½inch sponge cake –

How To Make Vegan Lemon Butter Icing

Equipment you will need

Kitchen scales

Citrus juicer

Citrus zester or fine grater

Measuring spoons

Mixing bowl

Spoon for mixing

Step 1 – Place the icing sugar in a mixing bowl, add the butter and mix in. The mixture will still be dry and powdery at this stage.

Step 2 – Add the lemon extract and the lemon juice. Mix until you have a soft and spreadable mixture. If it seems too dry, DO NOT be tempted to add more lemon juice, just keep mixing until the right consistency is reached.

Step 3 – Stir in half of the zest and use the remaining zest for decoration on whatever cake you are making the butter icing for.

Step 4 – Chill until needed.

If using from chilled, you may notice a light crust has formed on the top of the icing. This can easily be mixed back in with no effect on the look of the icing when used.

I would love to hear from you when you try this delicious lemon icing. What did you use it for? Please let me know in the comments box below, it will be great to hear from you ????????

Happy icing making and ENJOY! ????