• In a large bowl, beat the dairy free butter with a hand mixer or stand mixer until creamy, then add half the powdered sugar and blend.
• Add the other half of the powdered sugar, along with the rice milk, lemon juice, vanilla, lemon zest, and dash of salt and beat until creamy.
• Beat the frosting until it is silky, smooth, and creamy, and a good consistency for piping if you are decorating with a piping bag and frosting tips.
• Use the lemon frosting to top our lemon cupcakes or lemon cookies. Store at room temperature in an airtight container for up to 3-4 days.

For 2-tone frosting:

• Once your frosting is made, divide it into 2 parts and dye one part light yellow and leave the rest of the frosting white.
• Add a frosting piping tip to a parchment bag or a plastic gallon bag with a corner cut out and put the white frosting on one side of the piping bag, then add the yellow frosting to the other side of the piping bag. Make sure that both colors go all the way down to the piping tip.
• Frost your cupcakes! The frosting should come out with 2 colors.