Learn how to make the best vegan buttercream frosting! It pipes perfectly, needs only 4 ingredients and tastes incredible. Makes 2 1/2 cups or enough for 24 cupcakes or a 8-9 inch layer cake.
A vegan buttercream frosting for all your cupcake and cake decorating needs. Just try not to eat it all by the spoonful; it’s that good! The trick is in the technique and using a quality vegan butter.
I’ve been making a version of this frosting for years but recently perfected it. I’ll teach you everything I know!
Ways to use vegan frosting
There are endless ways to use this frosting, but here are just a few ideas:
- Sandwiched between Oatmeal Cookies or Chocolate Chip Cookies
- Spread onto Sugar Cookies
- Vanilla Cake
- Chocolate Cake
- Lemon Cupcakes
- Vanilla Cupcakes
- Pumpkin Cupcakes
- Funfetti Cupcakes
Ingredients you need
- Vegan butter – This is probably the most important part! Make sure to use a vegan butter you like the flavor of. I think Miyoko’s is best, but recently I discovered Trader Joe’s vegan butter which is equally amazing. Other brands will work, but just know whatever butter you use will determine the flavor. It needs to be softened to room temperature, NOT melted.
- Powdered sugar
- Non-dairy milk – I prefer to use a creamy milk or even vegan creamer, such as soy milk, full fat oat milk, or cashew milk.
- Vanilla extract – Use clear for a very white frosting. I usually just use pure vanilla extract.
How to make vegan buttercream
In a large bowl (I use my stand mixer with paddle attachment), beat the softened butter until smooth.
Gradually add the powdered sugar, a cup at a time, mixing on low then increasing to medium speed.
Scrape the sides and bottom of the bowl as needed. Add 2 tablespoons of milk and the vanilla. Beat on medium speed for about 3-4 minutes until well combined, fluffy and creamy. To prevent air bubbles, don’t beat on high speed and don’t use the whisk attachment.
Add a little more milk if needed. If the frosting seems runny, add additional powdered sugar until the desired consistency is reached.
Vegan buttercream variations
You may add vegan friendly food coloring to the frosting, or try any of the following flavor variations:
- Peppermint – Add 1/2 teaspoon of peppermint extract, like in this Peppermint Mocha Cake. Yum!
- Lemon – Add 2 tablespoons fresh lemon juice and 1 tablespoon lemon zest, like in my Lemon Cake recipe. Or change it to orange.
- Chocolate – You can make this chocolate buttercream by adding 1/2 cup of sifted cocoa powder when you add the powdered sugar. Add additional milk as needed.
- Caramel – Add 1/2 cup of vegan caramel (or salted vegan caramel). Omit the milk, only use if needed to thin.
- Strawberry or Blueberry – Add a 1-ounce bag of freeze dried strawberries/blueberries to a blender and blend into a fine powder. Mix into the frosting. Check out my Vegan Strawberry Cake!
How to pipe frosting onto cupcakes perfectly
I used to struggle to pipe frosting into perfectly tall swirls on cupcakes, but I figured out a trick that works!
First, get out a large glass and fit your piping bag with a tip. Place the bag in the glass and fold the edges around the cup. Fill with frosting. This is the easiest way to fill a piping bag with frosting!
Place a circle of frosting in the very center of your cupcake.
Now, start on the edge and swirl frosting in a circular motion on your cupcake. You will get tall swirls that don’t sink or become uneven. Easy peasy!
How to store vegan frosting
Make ahead – You can make the frosting up to 2 days in advance and store in the refrigerator. When ready to use, bring it to room temperature and mix well before frosting.
Freeze – It can also be frozen for up to 3 months on a freezer bag or container.
More vegan frostings to love
Vegan Buttercream Frosting
Ingredients
- 1 cup vegan butter, softened to room temperature
- 3 cups powdered sugar
- 2-3 tablespoons non-dairy milk
- 1 teaspoon pure vanilla extract
Instructions
- In the bowl of a stand mixer with a paddle attachment or in a large mixing bowl with an electric hand mixer, beat the butter until smooth, about 2 minutes.
- Gradually add the powdered sugar, about a cup at a time, and mix starting on low speed gradually increasing to medium, until all the powdered sugar is mixed in.
- Add 2 tablespoons of milk and vanilla and beat on medium speed for 3-4 minutes, until everything is well combined. Scrape the bowl as needed.
- If the frosting seems too thick, you can add more milk, 1 tablespoon at a time. If the frosting is too thin and runny, simply add more powdered sugar, 1/2 cup at a time until the desired consistency is reached.
- Pipe onto cupcakes, spread on a cake or anywhere else you'd like. Enjoy!
- You can make the frosting up to 2 days in advance. Store in the refrigerator until ready to use, then bring it to room temperature before using. It can also be frozen for up to 3 months.
Notes
- For the best flavor, use a vegan butter that tastes good. I prefer Miyoko’s or Trader Joe’s brand vegan butter. Melt, Earth Balance and others work as well. Use sticks or blocks if you can over the tub butter.
- For best results, use a full fat type plant milk that is creamy. Soy, cashew, coconut or oat milk are all good options.
Nutrition
This recipe was originally published Dec. 2018 and has been republished with new photos and a slightly different recipe, because I learned how to perfect it!
Does soy free vegan butter make a big impact on taste? I had never tried a vegan vanilla buttercream but don’t love how my first go around was using Earth Balance soy free.
The vegan butter you use has a lot to do with the taste of the frosting. I personally like Earth Balance, Melt, Country Crock and really all that I’ve tried, but Miyoko’s will by far give you the best buttery flavor.
Me again lol I just want to confirm the Trader Joe’s vegan buttery spread is the correct butter as it was the only one I was able to find. What is your recommendation for a milk alternative? Do you think extra creamy oat milk will work? Also – is this recipe enough to fill and frost a three layer 6” cake and pipe flowers? Sorry for all of the questions, but I do appreciate your help! Thank you
Trader Joe’s buttery spread is great to work with, but you can use any brand you like. For milk, I vary it based on what I have: soy milk, almond milk, oat milk (yes extra creamy would be perfect!). I would double the recipe for frosting and piping flowers on a three layer 6 inch cake, just to make sure you have enough. You can always freeze any leftover frosting. No problem, I’m happy to help!
I just don’t know why my icing keeps getting watery once in pipping bag?!
I follow the recipe. I use Earth Balance, Almond Milk, Vanilla and Powdered Sugar.
While I’m mixing everything looks fine but once I’m decorating the cupcakes it’s starting to be more watery than solid.
Why is that?
It could simply be that your house is warm enough that it starts to warm up too much in the bag, especially as you handle it with your hands. To fix it, I would transfer the frosting to the piping bag, then refrigerate for 20-30 minutes before using. You could also try to make sure the butter is soft but not at all melting when you start making the frosting, and add minimal milk for a thicker frosting. Hope that helps!
Hi! I haven’t made this yet, but I’m wondering if this frosting is ok to be piped/make flowers. If not, do you have any suggestions? Thank you!
Yes, it pipes very well. Thanks and enjoy!
Can I use salted butter? That’s what I bought by accident 🙁
Yes, for sure! The added salt will affect the flavor of the frosting a little bit but it will still be good 🙂
How would you dye this green using green food colouring?
I just add a few drops at a time, mix, and continue adding until you have reached the color you desire. I add it once it’s otherwise finished, at the end.
Hi Nora,
Do you suggest salted or unsalted vegan butter?
Unsalted is best.
I didn’t make this yet, but all of your cakes have been the “best” and all my non vegan friends (which are all my friends) ask for the recipes.
I have a question. For some reason, my friend likes sheet cakes rather than layer cakes. Can this cake be cooked in a glass or metal pan?
If so, please give directions for both. And, thank you so very much for your excellent recipes. As a vegan, I so appreciate it. I offer to make all my friends’ birthday cakes so I can enjoy them as well.
Thank you so very much,
~Sarah
Hi Sarah, I’m so glad you have been enjoying my recipes, thank you! This comment is under my buttercream frosting recipe, so I’m wondering which cake recipe you are talking about in particular? But I believe all my double layer cakes can be easily made in a 9×13 inch pan, glass or metal will work though I prefer metal. The cakes just need to bake longer, probably around 40 minutes or longer, until a toothpick inserted comes out clean. Or use a larger pan for a true thin sheet cake (11×17) and bake for less time around 20 minutes. Hope that helps and I’m so glad your friends are enjoying the cakes!
can you prep these and freeze
them for party?
Yes, the frosting can be frozen for up to 3 months.
I, just finish my buttercream frosting!! D E L I C I O S O….
Thank you!
You are welcome! Thanks for your fantastic feedback!
Dear Nora,
I would like to do a painting on a cake. The famous starry starry night painting of Van Gogh ‘s on a cake. Would this icing work? Otherwise please recommend something that might, if you know of any. Thanks in advance.
That sounds very beautiful! I’m not sure buttercream would be a good fit for a painted decoration because it’s very thick and creamy. The easy icing from my Vegan Sugar Cookies recipe might be a better fit.