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This 4-ingredient vegan buttercream frosting is quick & easy, super fluffy, creamy, light, and decadent – perfect for piping or spreading over vegan cakes, cupcakes, cookies & brownies in just 15 minutes!

completed Vanilla Vegan Buttercream Frosting in whisk and in glass bowl
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Light, Creamy, and Decadent Vegan Buttercream Frosting

Want to learn how to make the very best vegan buttercream frosting that even non-vegans will adore? Let me introduce you to this easy 4-ingredient vegan vanilla frosting. It’s creamy, dreamy, fluffy, with vanilla flavor throughout, and perfectly melts in the mouth without a single drop of dairy.

Instead, this dairy-free frosting recipe uses simple dairy alternatives to create vegan vanilla frosting you can easily adapt to pipe, spread, or fill baked goods (once you’ve finished eating it directly from the bowl). Honestly, when it comes to adapting, flavoring, and using this dairy-free icing, the possibilities are endless.

The Vegan Vanilla Frosting Ingredients

ingredients for Vanilla Vegan Buttercream Frosting measured out against a white surface
  • Powdered sugar: (confectioner’s sugar/icing sugar) Use organic or vegan labeled powdered sugar to ensure it’s vegan.

Alternatively, make your own by processing the granulated sugar in a coffee/spice grinder and then sifting it.

  • Vegan butter: Use a softened vegan butter block (around 80% oil/fat, not margarine/ spread), like Miyoko’s, Earth Balance, or Flora plant butter. Unsalted is best (to maintain control of the sodium), but salted will work if that’s all you have.
  • Vanilla extract: Use pure, natural vanilla for the best flavor (and no artificial aftertaste). Vanilla paste will also work.
  • Plant-based milk: A little of your favorite dairy-free milk creates a creamier, lighter dairy-free frosting. A plant-based cream will also work.
  • Salt: (optional) This is only needed if you’ve used unsalted butter, as a pinch of salt helps to enhance the overall flavors and balance in this vegan vanilla frosting recipe.

How to Make Vanilla Vegan Buttercream Frosting

  • 1) First, add the softened vegan butter to either the stand mixer bowl with the paddle attachment or a large bowl (if using a handheld electric mixer) and beat it at medium speed for 2 minutes.
  • 2) Then, gradually add the confectioner’s sugar, a few spoonful’s at a time, while beating the vegan butter. Continue until the sugar is well combined.
process shot showing the mixing of ingredients in bowl

Pause to scrape down the sides of the bowl as needed.

  • 3) Then, add the vanilla extract and plant-based milk. Continue to beat at medium for around 2-3 minutes until light and fluffy.

This dairy-free buttercream frosting is the perfect, thick consistency for piping. If you’d prefer thinner frosting, add more plant-based milk, 1 teaspoon at a time.  

FAQs

How to thicken vegan buttercream?

If it’s just a little soft, chilling the dairy-free vanilla frosting for 10-20 minutes may work. For slightly more thickening power, add more powdered sugar. For the thickest vegan buttercream, replace half of the plant-based butter with vegetable shortening.

Can I use vegan margarine for vegan buttercream frosting?

While you could use plant-based margarine in a pinch, the added water content means its softer consistency will be more ideal for spreading rather than piping.

How to soften plant-based butter quickly?

Our preferred way is to grate the vegan butter into a bowl. That way, it’ll soften in less than 10 minutes. Once softened, your finger will press an indent into the vegan butter when lightly pressed.

How to fill a piping bag?

The easiest way is to place the bag in a tall glass, fold the edges around the outside, then fill the bag with frosting using a spatula or spoon.

Can I make low-sugar or Keto vegan buttercream?

Though the texture won’t be exactly the same, it’s easy to swap the powdered sugar for a Keto-friendly powdered sugar alternative, like erythritol.

Top Recipe Tips and Notes

  • Sift the powdered sugar: To avoid lumps or grittiness in the frosting.
  • Use softened vegan butter: It must be at room temperature to beat quickly and smoothly into light and fluffy vegan vanilla buttercream frosting.
  • Adjust the consistency: If the frosting is too thick, add dairy-free milk/cream (one teaspoon at a time – add too much, and the vegan frosting may split). If it’s too thin, add more powdered sugar.
  • If it’s over-whipped: Use a wooden spoon to knock out excess air in the dairy-free buttercream.
  • The yield: This recipe should make enough for about 24 piped cupcakes (depending on how much you add) or more when spread with a knife, a 9×13-inch sheet cake, or a small 2-layer 8-inch cake.
  • For the best piping: Chill the vegan frosting (in the piping bag) for just 10-20 minutes (not much longer, or it will become too firm).
  • Frost-cooled bakes: Otherwise, the vegan buttercream will melt into the vegan cake or slip off the side.
completed Vanilla Vegan Buttercream Frosting in whisk and in glass bowl

Storage Instructions

In the fridge: You can store the dairy-free buttercream in a covered bowl or a piping bag for 5-7 days. Before using, allow it to sit at room temperature for a short while until it’s the correct piping consistency.  

In the freezer: Transfer the non-dairy buttercream frosting to a freezer-safe, airtight container and freeze it for up to 3 months. When ready, bring it back to room temperature (in the refrigerator overnight) and re-whip it until light and fluffy.

How to Use Vanilla Vegan Buttercream Frosting

To say this vanilla buttercream frosting is versatile is truly an understatement. Once prepared, you can use it as a delicious vegan cupcake frosting, for layered dairy-free cakes, vegan sheet cakes, vegan brownies, plant-based macarons, and to sandwich between vegan cookies such as:

completed Vanilla Vegan Buttercream Frosting decorated on top of several cupcakes

How to Flavor Vegan Buttercream Icing?

Though there are practically endless ways to adapt this vegan buttercream frosting recipe, here are just a few simple ways to play with its flavor and color.

  • Color: Use natural food coloring (we prefer gels over water-based as they won’t change the texture of the vegan buttercream). Start with just 1-2 drops and increase.
  • Funfetti: Fold in about 2 tablespoons of vegan sprinkles to the vegan frosting.
  • Natural extracts: i.e., peppermint, orange, almond, coffee, etc. Add to taste (usually ¼-1 teaspoon). Use them instead of or alongside vanilla in this vegan frosting.
  • Spices: I.e., cinnamon, gingerbread, chai spice, pumpkin pie spice, etc. Add between 1-2 teaspoons of spice to the vegan buttercream recipe.
  • Citrus: Follow our vegan lemon frosting recipe, optionally with lime/orange instead.
  • Dairy-free caramel: Fold in about ½ cup of vegan caramel for delicious vegan caramel frosting.
  • Cocoa powder: Replace ¼-½ cup of sugar with unsweetened cocoa powder and optionally, add a pinch of instant coffee powder. Use more for mocha frosting.
  • Coffee: Add about 2 tbsp instant coffee/espresso powder to the non-dairy frosting.
  • Berry frosting: Blend freeze-dried berries into a powder (¼-½ cup) to mix into the frosting (strawberries, raspberries, etc.) and/or mix in fruit preserves or jam.

Photos by Alfonso Revilla

Vanilla Vegan Buttercream Frosting

5 from 46 votes
Prep: 5 minutes
Cook: 0 minutes
Mixing: 10 minutes
Total: 15 minutes
Servings: 24 servings for frosting cupcakes
This 4-ingredient vegan buttercream frosting is quick & easy, super fluffy, creamy, light, and decadent – perfect for piping or spreading over vegan cakes, cupcakes, cookies & brownies in just 15 minutes!

Ingredients 

  • 1 cup of softened unsalted vegan butter at room temperature (salted is fine if that’s what you have)
  • 1 (1-pound) package confectioner’s sugar (3 ½ cups)
  • 2 tablespoons of vanilla plant-based milk
  • 2 teaspoons of vanilla extract

Instructions 

  • In the bowl of a stand mixer (or a large bowl if you’re using a handheld electric mixer), add the room temperature vegan butter. Whisk the vegan butter on medium speed for 2 minutes.
  • Slowly add the confectioner’s sugar while continuously beating the vegan butter. Add in the plant-based milk and vanilla extract and beat for an additional three minutes until light and fluffy.

Notes

  • Sift the powdered sugar: To avoid lumps or grittiness in the frosting.
  • Use softened vegan butter: It must be at room temperature to beat quickly and smoothly into light and fluffy vegan vanilla buttercream frosting.
  • Adjust the consistency: If the frosting is too thick, add dairy-free milk/cream (one teaspoon at a time – add too much, and the vegan frosting may split). If it’s too thin, add more powdered sugar.
  • If it’s over-whipped: Use a wooden spoon to knock out excess air in the dairy-free buttercream.

Nutrition

Calories: 133kcalCarbohydrates: 18gProtein: 0.02gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 60mgPotassium: 2mgFiber: 0.004gSugar: 17gCalcium: 2mgIron: 0.02mg

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Toni Okamoto
Course: Dessert
Cuisine: American
Method: Mixing
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂
About

Toni Okamoto

“They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
‘Cause true wealth comes from good health and wise ways…
we got to start taking better care of ourselves ” – Dead Prez

More about Toni Okamoto

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