Go Back
+ servings
square image of vanilla cupcakes with vegan frosting swirled on top
Print Recipe
4.80 stars (44 ratings)

Vegan Buttercream Frosting

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.
Prep Time10 minutes
Total Time10 minutes
Course: Dessert
Cuisine: American
Servings: 24 servings
Calories: 114kcal
Author: Nora Taylor

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

  1. 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.
  2. For best results, use a full fat type plant milk that is creamy. Soy, cashew, coconut or oat milk are all good options.

Nutrition

Serving: 1serving | Calories: 114kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 62mg | Potassium: 5mg | Fiber: 1g | Sugar: 15g | Vitamin A: 365IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg