Smooth, sweet, and ready to spread or pipe onto a delectable vegan treat, this dairy-free frosting is the perfect icing for your favorite goodies or that special occasion cake.
Who knew there was even such a thing as vegan buttercream frosting? What a cool surprise!
You might have thought you’d be giving up yummy sweet treats covered in buttercream forever when you chose to live the lifestyle of not eating things that come from animals.
No way! Here’s an easy recipe that will tickle your sweet tooth and still respect your choice to eat vegan.
Only four ingredients mean this could be the simplest vegan recipe you’ve ever made. In no time at all, you’ll be set to layer creamy, delicious icing on top of cakes, cinnamon rolls, cupcakes, or cookies.
Ingredient Spotlight for Vegan Buttercream Frosting
It doesn’t get much easier than gathering the stuff for my vegan buttercream frosting. If you don’t have these items in your kitchen already, it’s okay. You’ll have no trouble getting what you need at the grocery store.
Vegan Butter - Vegan butter isn’t butter in the traditional sense, as in, made out of cream from cow’s milk. Vegan butter is created from blended vegetable-based oils plus a small number of other veg ingredients.
It provides the fat element in this recipe and gives it creaminess and richness.
Powdered Sugar - Confectioners sugar is another name for powdered sugar. It’s regular granulated sugar that’s been ground to a very fine powder with a little cornstarch in the mix.
Powdered sugar is all about sweetness and providing spreadable, semi-solid consistency to the icing.
Almond Milk - All you’re going to need is a dab of this to add just a little moisture for smoothness as you mix the icing.
It’s fine if you want to substitute another plant-based milk here. Soy, oat, rice, hemp, or any plant milk you have on hand will work just great.
Vanilla Extract - Because it’s so concentrated, you’ll need only a small amount of extract to load this recipe with vanilla goodness. Vanilla powder or actual scrapings from a real vanilla bean are amazing ways to get this favorite flavor too.
If you’d like a different taste profile, extracts come in lots of flavors, like peppermint, coconut, rum, and more.
Look how easy it is to make dairy free frosting!
Step-by-Step Instructions for Vegan Buttercream Frosting
Step 1 - Using a stand mixer, beat the butter until light and fluffy, about 5 minutes.
Step 2 - Add the powdered sugar 1 cup at a time until the icing is smooth.
Step 3 - Beat in the almond milk and vanilla extract.
Step 4 - Use the icing immediately or refrigerate until ready to use.
You’re going to love making this frosting! It’s perfect for those sweet baked desserts.
- So fast and easy to do
- 100% vegan and dairy-free
- Simple and affordable to shop for
- This icing tastes amazing
Holly's Insider Pro Tips
Frost your cakes
This batch of frosting will cover one 9 inch two-layer cake or an 8 inch two-layer cake with a thicker layer of icing. If you’re icing a 9 x 13 cake you’ll have plenty for frosting on the top and the sides.
You’ll also be set to frost anywhere from 12 to 36 cupcakes depending on how large they are and how heavy you lay on the frosting
Choose the right vegan butter
Use vegan butter with a good firm texture. Earth Balance is a very popular, preferred brand and the one I recommend.
If the butter you have access to is soft, right from the fridge, you may need to add ¼ -½ cup more powdered sugar to get the best consistency.
Freeze for later
This frosting recipe freezes well. If you made more than you need for your baked goodies and you have some leftovers, no problem. Just put the extra into an airtight, freezer-safe container and freeze it.
It will stay good for 3-4 months. When you're ready to use it, thaw it overnight in your fridge.
Vegan Buttercream FAQs
No. Coconut oil is very soft and sometimes liquid at room temperature. It doesn’t have a firm enough texture for frosting.
It will store just fine at room temperature on your kitchen counter for about 3 days. In the fridge, you can keep it for 1-2 weeks. It stores well. Just give it a stir before spreading.
It depends on if you’re piping or just spreading the frosting on the top. You can plan on anywhere from 12-36 cupcakes, based on how you choose to decorate your goodies.
Add more powdered sugar, a little at a time, and be sure to use a firm vegan butter. This frosting will also firm up when it’s refrigerated.
Yes, but the texture won’t be exactly the same. Use your favorite low-carb, powdered sweetener (like Swerve Powdered).
Looking for more Vegan Recipes?
Now that you know how to easy it is to make this vegan buttercream recipe, please give it a star rating below and comment letting me know how it turned out for you.
Vegan Buttercream Frosting
- 1 cup vegan butter room temperature
- 4 cups powdered sugar
- 2 Tablespoons unsweetened almond milk
- 1 teaspoon vanilla extract
- Using a stand mixer, beat the butter until light and fluffy, about 5 minutes.
- Add the powdered sugar 1 cup at a time until the icing is smooth.
- Beat in the almond milk and vanilla extract.
- Use the icing immediately or refrigerate until ready to use.