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 mins
Total Time10 minutes mins
Course: Dessert
Cuisine: American
Servings: 24 servings
Calories: 114kcal
- 1 cup vegan butter, softened to room temperature
- 3 cups powdered sugar
- 2-3 tablespoons non-dairy milk
- 1 teaspoon pure vanilla extract
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.
- 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.
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