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An easy vegan buttercream frosting recipe suitable for even the most beginner bakers! Made with just 5 ingredients, this fluffy frosting is smooth, creamy, and just the right sweetness. Perfect for frosting vegan cakes, cookies, cupcakes, and more!
Table of Contents
Finding vegan frosting in grocery stores can be tricky, but thankfully, making a homemade version is not only easy but so much more flavorful! Like our Coconut Whipped Cream, this classic recipe is a staple you can rely on for all your home baking and special occasions. So grab your kitchen apron and electric mixer, and let’s get into the details!
Ingredients You’ll Need
- Vegan butter: The base of a classic buttercream frosting is dairy butter. To make this buttercream frosting vegan-friendly, we’ve simply swapped this with vegan butter sticks (either salted or unsalted vegan butter sticks will work well here).
- Powdered sugar: Also known as icing sugar, this smooth, powdery white sugar is perfect for making smooth, vanilla buttercream frosting. Opt for organic sugar to ensure it is vegan. Or, make your powdered sugar from scratch with regular white sugar and cornstarch.
- Vanilla extract: Adds the perfect vanilla flavor while keeping this buttercream white and a neutral color for any cake recipe.
- Salt: A small pinch of salt helps to balance the sweet flavors.
- Non-dairy milk: Any plain or very lightly sweetened plant-based milk of choice will do. Try almond milk, oat milk, soy milk, cashew milk, or coconut milk. If you are making homemade plant-based milk, strain it well so there is no leftover grittiness.
Equipment Needed
- Large mixing bowl
- Handheld electric mixer or stand mixer
- Spatula
- Piping bag (as needed)
How to Make Vegan Buttercream Frosting
- Cream the butter. Add the softened vegan butter to a large mixing bowl or a stand mixer. Using an electric hand mixer or a stand mixer fitted with the paddle attachment, cream the vegan butter until smooth and fluffy.
- Add half of the powdered sugar. Switch to the whisk attachment and beat again, starting at a low speed and then increasing to a medium speed, until well combined.
- Add the vanilla extract, salt, and non-dairy milk. Beat on low speed until just combined.
- Beat in the rest of the powdered sugar. At this point, the buttercream should be nicely thickened and creamy. If you find the frosting to be too thick, you can add additional non-dairy milk to thin it to the right consistency.
- Use immediately or refrigerate until ready to use. If your buttercream has been refrigerated, we recommend beating it again before using it to make it as light and creamy as possible before frosting your baked goods.
Ways to Use Vegan Buttercream
How can’t you use buttercream frosting? This vegan buttercream recipe is an excellent addition to any vegan dessert with a sweet and creamy finish. Here are a few of our favorite recipes to use it with:
Recipe FAQs
This can happen for several reasons but is most likely caused by ingredients that are too cold (room temperature, softened butter is essential!) or overmixing. If you whip the ingredients together for too long, the butter and sugar will begin to separate and cause a grainy texture.
The most significant difference between the two is the addition of cream cheese. Traditional buttercream frosting is typically made primarily from butter and sugar. Cream cheese frosting, on the other hand, is often made with cream cheese, butter, and sugar. Both are rich and creamy, but cream cheese frosting has a unique tanginess.
This frosting will last 1-2 weeks when stored in an airtight container in the refrigerator.
Leftover buttercream frosting can be frozen. Transfer it to an airtight, freezer-safe container and freeze for up to 3 months. If possible, remove as much air from the container before sealing and storing. When ready to use, thaw overnight in the refrigerator and re-whip until light and creamy right before using.
Yes! Add a few drops or a vegan food coloring gel to color the frosting, as desired. If you are using food coloring drops – be careful not to add too much liquid, as this will make the buttercream frosting runny.
Tips
- Vegan butter brands can vary in moisture and consistency. Your results may vary depending on the vegan butter you use. We’ve successfully used Country Crock Plant Butter and Earth Balance buttery sticks and recommend them for many of our vegan baking recipes! Avoid using coconut oil or vegetable shortening, as these have not been tested.
- Adjust the amount of milk called for as needed. If you live in a humid climate, you may not need any added milk to make this frosting the right consistency.
More Simple Vegan Dessert Recipes You May Enjoy:
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
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Vegan Vanilla Buttercream Frosting Recipe
- Total Time: 10 minutes
- Diet: Vegan
Description
An easy vegan buttercream frosting recipe suitable for even the most beginner bakers! Made with just 5 ingredients, this fluffy frosting is smooth, creamy, and just the right sweetness. Perfect for frosting vegan cakes, cookies, cupcakes, and more!
Ingredients
- 1 cup (2 sticks) vegan butter, softened
- 4 cups (480g) powdered sugar
- 2 teaspoon vanilla extract
- ¼ teaspoon salt
- 3–4 tablespoons non-dairy milk
Instructions
- Soften the vegan butter. Remove the vegan butter from the fridge 30-60 minutes before using, until softened.
- Cream the vegan butter. Add the softened vegan butter to a large mixing bowl or a stand mixer. Using an electric hand mixer or a stand mixer fitted with the paddle attachment, cream the vegan butter until smooth and fluffy.
- Add half of the powdered sugar. Switch to the whisk attachment and beat again, starting at a low speed and then increasing to a medium speed, until well combined.
- Add the vanilla extract, salt, and non-dairy milk. Start with just 3 tablespoons of non-dairy milk. Beat on low speed until just combined.
- Beat in the rest of the powdered sugar. At this point, the buttercream should be nicely thickened and creamy. If you find the frosting to be too thick after adding the last of the sugar, you can add additional non-dairy milk to thin it to the right consistency.
- Use immediately or refrigerate until ready to use. If your buttercream has been refrigerated, we recommend beating it again before using it to make it as light and creamy as possible before frosting your baked goods.
Notes
- Storage: This frosting will last 1-2 weeks when stored in an airtight container in the refrigerator.
- Vegan butter: Brands can vary in moisture and consistency, so your results may vary depending on your vegan butter. We’ve successfully used Country Crock Plant Butter and Earth Balance buttery sticks and recommend them.
- Non-dairy milk: Adjust the amount of milk called for as needed. If you live in a humid climate, you may not need any added milk to make this frosting the right consistency.
- Freezing: Transfer it to an airtight, freezer-safe container and freeze for up to 3 months. If possible, remove as much air from the container before sealing and storing. When ready to use, thaw overnight in the refrigerator and re-whip until light and creamy right before using.
- Food coloring: Add a few drops or a vegan food coloring gel to color the frosting, as desired. If you are using food coloring drops – be careful not to add too much liquid, as this will make the buttercream frosting runny.
- Prep Time: 10 minutes
- Category: Dessert
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A million thanks for sharing. I may not be vegan but I am intolerant to dairy. As such most frosting that requires, butter, cream, mascarpone, cream cheese, and what not means I miss out. This recipe on the other hand is a game changer. I love it and have shared it with my fellow non dairy cake eaters.
Wow wow wow, whilst I am not vegan, I am intolerant to dairy. As such most frosting that requires, cream, butter, cream cheese and what not means I miss out. This on the other hand is another ball game. I love it and have shared it with my fellow non dairy cake eaters. A million thanks for sharing.
I love the cake; so moist and delicate, but the frosting is super easy and so creamy and delish. I doubled it just because I love frosting.