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    Home » Recipes » Sweets

    Vegan Buttercream Frosting

    Published: Apr 9, 2021 by Sherri Hall · This post may contain affiliate links.

    pin showing cupcake being frosted using a piping bag

    This creamy vegan vanilla buttercream frosting is perfect for icing everything from cakes to cupcakes or using as a filling for cookie sandwiches and more! And it's easy to make with in just 5 minutes with only 3 ingredients!

    Jump to Recipe
    overhead of frosting in mixing bowl with wooden spoon in it and some unfrosted cupcakes waiting to be iced
    Jump to:
    • Why you’ll love this vegan buttercream frosting recipe
    • Ingredients you’ll need
    • How to make vegan buttercream frosting
    • Uses
    • Tips
    • More vegan sweets
    • Vegan Buttercream Frosting

    Why you’ll love this vegan buttercream frosting recipe

    • This vegan vanilla buttercream frosting is literally perfect for icing all. the. things. You know...of course the usual vegan cupcakes and cakes but also brownies for example or stuffing in between two cookies for a cookie sandwich. Then maybe roll that baby around in some sprinkles. Oh yes, PLEASE!
    • With only 3 ingredients, this frosting is super easy to whip up in just 5 minutes!
    • It’s rich, creamy and has just the right amount of sweetness.
    • This frosting is not just dairy-free, but it can easily be made soy-free and nut-free too to accommodate various dietary restrictions or allergies.
    frosting a cupcake using a piping bag

    Ingredients you’ll need

    • Vegan Butter
    • Vanilla Extract
    • Organic Powdered Sugar
    frosting ingredients on a marble surface and labeled with text

    How to make vegan buttercream frosting

    Add butter and vanilla to a mixing bowl.

    Using an electric hand mixer, beat the butter and vanilla extract until just smooth, but do not overbeat.

    • vegan butter and vanilla extract in mixing bowl
    • beating vegan butter and vanilla with an electric hand mixer

    Gradually sift in 3 cups of the powdered sugar ½ cup at a time, using the electric hand mixer to whip between each addition.

    • sifting powdered sugar into the mixing bowl
    • mixing in powdered sugar with an electric hand mixer
    • using electric hand mixer to beat the frosting

    Scrape down the sides as needed and continue to mix until smooth and creamy.

    frosting in mixing bowl after mixing in powdered sugar

    Add up to 1 cup more powdered sugar if needed to achieve desired consistency, mixing after adding.

    Now, your frosting is ready to use!

    spoon scooping out some of the frosting from the mixing bowl

    Use a knife to spread on cakes, cupcakes, brownies and more...or use a piping bag and decorating tip instead.

    close-up of frosted cupcake with piping bag of frosting next to it

    Uses

    This frosting is perfect for icing cupcakes and cakes of any flavor, whether made from scratch or a boxed mix.

    We especially love it with our vegan vanilla cupcakes and our vegan chocolate cupcakes.

    It is also great for using as a filling in a cookie sandwich or as a topping for brownies such as these chickpea flour brownies or vegan brownie bites.

    frosting in mixing bowl with some frosted cupcakes behind it and some without frosting

    Tips

    • Be sure to use vegan butter in stick form, not the spreadable kind in the tub. My favorite is Country Crock but you can use your favorite brand.
    • To make this recipe nut-free, be sure to use a nut-free vegan butter as some brands contain nuts.
    • To make this recipe soy-free, ensure you are using a soy-free vegan butter blend.
    • If the frosting is too thick for your liking, you can whip in up to 1 tablespoon of plant-based milk. Just keep in mind that you want it to be on the thicker side if you are going to be using it in a piping bag.
    • The frosting can be stored in an airtight container in the refrigerator for up to two weeks. Stir before using. If it is too thick, you can leave it out at room temperature for a few minutes.
    wooden spoon in mixing bowl of frosting

    More vegan sweets

    • Vegan Cream Cheese Frosting
    • Vegan Vanilla Pudding
    • Vegan Peanut Butter Oatmeal Cookies
    • Chocolate Nice Cream
    • Chickpea Flour Chocolate Chip Cookies
    overhead of frosting in mixing bowl with wooden spoon in it
    Print Recipe Save RecipeSaved!
    5 from 3 votes

    Vegan Buttercream Frosting

    This creamy vegan vanilla buttercream frosting is perfect for icing everything from cakes to cupcakes or using as a filling for cookie sandwiches and more! And it's easy to make with in just 5 minutes with only 3 ingredients! A perfect match for these dairy-free cupcakes!
    Course Dessert
    Cuisine American, Gluten-Free, Vegan
    Keyword buttercream, dairy-free, frosting, icing, vegan
    Prep Time 5 minutes
    Total Time 5 minutes
    Servings 12 -16
    Calories 245kcal
    Author Sherri Hall

    Ingredients

    • 1 cup vegan butter (at room temperature)
    • 1 ½ teaspoon pure vanilla extract
    • 3-4 cups organic powdered sugar

    Instructions

    • Using an electric hand mixer, beat the butter and vanilla extract in a mixing bowl until just smooth, but do not overbeat.
    • Gradually sift in 3 cups of the powdered sugar ½ cup at a time, using the electric hand mixer to whip between each addition, scraping down the sides as needed and continuing to mix until smooth and creamy. Add up to 1 cup more powdered sugar if needed to achieve desired consistency, mixing after adding.

    (Please refer to the post above for instructional photographs and other helpful information for this recipe)

    Suggested Equipment/Tools

    Electric Hand Mixer

    Notes

    Be sure to use vegan butter in stick form, not the spreadable kind in the tub. My favorite is Country Crock but you can use your favorite brand.
    To make this recipe nut-free, be sure to use a nut-free vegan butter as some brands contain nuts.
    To make this recipe soy-free, ensure you are using a soy-free vegan butter blend.
    If the frosting is too thick for your liking, you can whip in up to 1 tablespoon of plant-based milk. Just keep in mind that you want it to be on the thicker side if you are going to be using it in a piping bag.
    The frosting can be stored in an airtight container in the refrigerator for up to two weeks. Stir before using. If it is too thick, you can leave it out at room temperature for a few minutes.
    The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.

    Nutrition

    Calories: 245kcal | Carbohydrates: 30g | Protein: 1g | Fat: 14g | Saturated Fat: 3g

    ©Watch Learn Eat. All content and images are copyright protected. Recipes and photos are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.

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    About Sherri

    Founder, Author, Recipe Developer, & Photographer

    With a lifelong passion for cooking, I specialize in creating easy meatless meals that are omnivore-approved!

    Learn more about me

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