The BEST Vegan Buttercream Frosting
This is hands-down the best vegan vanilla buttercream. It’s fluffy, creamy, rich, buttery, and pipes like a dream. No one will ever guess it’s dairy-free! Perfect for cupcakes, cakes, or anytime you need the ultimate frosting.
Servings: - Yields about 2 ½ cups — enough to frost 12–14 cupcakes or a single-layer 9-inch cake. Double the recipe for a layered cake.
Ingredients
- 1 cup(s) firm vegan butter (I used Earth Balance, see notes)
- 3 ½ - 4 1/2 cup(s) powdered sugar
- 4 tablespoon(s) full-fat coconut milk or vegan heavy cream
- 2 teaspoon(s) vanilla extract
- 1/4 teaspoon(s) vegan butter extract (optiona for extra buttery flavor)
- ⅛ teaspoon(s) salt or more to taste
Instructions
- Beat the butter: In a large bowl using a handheld mixer or in a stand mixer fitted with the whisk attachment, beat the vegan butter on medium speed until soft and fluffy.
- Add the sugar and flavorings: Gradually add 3 ½ cups (420 g) powdered sugar, coconut milk or cream, vanilla, butter extract (if using), and salt. Mix on low until combined, then increase to medium-high and whip until light and fluffy.
- Adjust consistency: If the frosting is too thin, add more powdered sugar ¼ cup (30 g) at a time. If it’s too thick, mix in additional coconut milk or cream, 1 tablespoon (15 mL) at a time, until you reach your desired consistency.
- Frost away: Use immediately, or store tightly covered in the refrigerator for up to 1 week or in the freezer for up to 3 months. Bring back to room temperature and re-whip before using.
Notes
Firm Vegan Butter: Some vegan butters or margarines are soft and spreadable, which makes them perfect for toast but not great for frosting. Use a firm vegan butter made for baking (it should say so on the package).
Storage: After freezing, thaw in the fridge overnight, then re-whip to restore creaminess.
Sugar Tip: If your powdered sugar is clumpy, sifting once or twice before using will give you the smoothest buttercream.
Decorating: This buttercream pipes beautifully — chill it for 5–10 minutes if you need extra definition for swirls and roses.
Flavor & Color Variations:
- Chocolate: Beat in ½ cup (40 g) unsweetened cocoa powder with the sugar. Add 1–2 extra tablespoons (15–30 mL) coconut milk if needed.
- Strawberry or Raspberry: Add ¼ cup (60 g) freeze-dried berry powder, or 2–3 tablespoons (30–45 mL) berry purée (add extra sugar if too soft).
- Lemon: Swap half the vanilla for 2–3 teaspoons (10–15 mL) lemon juice + 1 teaspoon lemon zest.
- Coffee: Dissolve 1–2 teaspoons instant espresso in 1 tablespoon warm plant milk, then whip in. Reduce the coconut milk/heavy cream to 3 tablespoons total to balance the extra liquid.
- Almond: Reduce vanilla extract to 1 teaspoon and add ½ teaspoon almond extract.
Nutrition
Serving: 1 serving (recipe makes 12 servings) | Calories: 139kcal | Carbohydrates: 0.4g | Protein: 0.1g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 3g | Sodium: 140mg | Potassium: 15mg | Sugar: 0.1g | Vitamin C: 0.05mg | Calcium: 2mg | Iron: 0.2mg
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