This classic vegan buttercream frosting recipe is easy to make and perfect for all of your favorite cakes, cupcakes or even cookies. It requires just a few simple ingredients and takes about 10 minutes to whip up.
Vanilla buttercream is truly one of my favorite things in the world. Well, vanilla anything is my favorite. But vanilla vegan buttercream really takes the cake. Literally, lol.
This is my go to recipe that yields a silky, smooth, rich buttercream for all of your favorite cakes, cupcakes and more.
All you need for this recipe is vegan butter, powdered sugar, a little non-dairy milk, vanilla and salt. The salt might seem like a strange addition, but I promise, the smallest pinch really helps round out the flavors.
The most important thing to consider when making buttercream is the temperature of your butter. You want room temperature butter, and I find the fastest way to bring it to room temperature is to just stick it in my bra for a few minutes.
Seems odd, but it works! You can also add hot water to a bowl and add a second bowl with the butter to soften it.
How to make this recipe
Add the room temperature butter to a bowl or bowl of a stand mixer.
Beat until creamy, about 30 seconds.
Beat in the powdered sugar two cups at a time until creamy.
Beat in the milk and vanilla until completely creamy and well combined. If it seems too thin, add in another 1/2 cup of powdered sugar at a time until it reaches your desired consistency.
Pipe onto cupcakes or add to cakes. Store any extra in the fridge for up to 2 weeks.
Frequently asked questions
What vegan butter is best? For everyday use, I love the brand Miyokos, but when it comes to vegan buttercream, I prefer Earth Balance.
Do you need to sift the powdered sugar? I used to always sift powdered sugar for vegan buttercream, but have come to realize you don’t really have to. If you notice your sugar is particularly clumpy, then it might help to, but you absolutely don’t have to.
Can I make it chocolate flavored? Yes! Simply add in 1/2 cup of cocoa powder when you beat in the sugar, but decrease the amount of sugar to account for the extra dry ingredients.
How do you thicken vegan frosting? More powdered sugar! If you add too much milk or the frosting simply isn’t thick enough, just beat in an extra 1/2 cup of powdered sugar until it reaches a thicker consistency.
Can you make it without butter? Unfortunately, butter is a key ingredient in buttercream! You can use margarine as a last resort, but sticks of vegan butter work best.
Enjoy with these recipes!
Vegan Buttercream Frosting
by: claire cary
- 1 cup room temperature vegan butter I like Earth Balance
- 5 cups powdered sugar
- ¼ cup non-dairy milk
- 1 tsp vanilla extract
- pinch of salt
- Add the room temperature butter to a bowl or bowl of a stand mixer.
- Beat until creamy, about 30 seconds.
- Beat in the powdered sugar two cups at a time until creamy.
- Beat in the milk, salt and vanilla (I like clear vanilla for this) until completely creamy and well combined. If it seems too thin, add in another 1/2 cup of powdered sugar at a time until it reaches your desired consistency.
- Pipe onto cupcakes or add to cakes. Store any extra in the fridge for up to 2 weeks.