Why is my vegan buttercream grainy?

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.

What is the difference between buttercream and vegan cream cheese frosting?

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.

How long will this homemade frosting keep?

This frosting will last 1-2 weeks when stored in an airtight container in the refrigerator.

Can I freeze leftover buttercream frosting?

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.

Can I add food coloring to this frosting?

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.

Vegan Vanilla Buttercream Frosting

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

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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