This creamy vanilla vegan 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!
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.
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.