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Lemon Frosting


  • 1/2 cup (1 stick) dairy-free margarine softened
  • 1/2 cup shortening
  • 1/8 teaspoon of salt, or a couple pinches.
  • 4 cups powdered sugar
  • 1/4 cup dairy-free milk ( more if needed)
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon lemon oil or 1/4 teaspoon fine lemon zest (not lemon extract)


  1. Cream the margarine and shortening until fluffy.
  2. Add the salt and powdered sugar slowly. You can add a little of the dairy-free milk as you are trying to mix in all the powdered sugar if things get too thick.
  3. Once all the powdered sugar is mixed in, you can start adding dairy-free milk until you get the frosting thickness you want. Sometimes I like it dense, sometimes I like it fluffy and mousse-like.
  4. Add the lemon oil and vanilla at the end.