This recipe takes less than 5 minutes and is BEYOND delicious, especially when spread over Duke of Earl cupcakes.
Haul out your food processor and toss in:
- 1/2 cup EarthBalance veggie butter
- 2 cups icing sugar
- 2 tbsp fresh lemon juice (which is half a lemon, squeezed)
- 1 tbsp soy milk (or any non-dairy milk really)
- pinch of salt
- zest from 1 lemon
Once it’s blended into silky-smoothness, pop it in the fridge until the muffins or cake are cool enough to ice.