Make this vegan buttercream frosting to go on your vegan cake or cupcakes! Only three ingredients and ready in less than 5 minutes!
This is a classic buttercream frosting, made vegan.
This frosting is only three ingredients and ready in 5 minutes. Whip up a batch anytime you need a classic vanilla frosting.
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Why I love this Vegan Buttercream
- Dietary needs - this frosting is totally vegan and gluten-free
- Three ingredients - butter, sugar, and vanilla!
- Easy to make - this frosting is really easy! Just beat all the ingredients together
Ingredient Notes & Substitutions
- Vegan Butter: I use Earth Balance. This can also work with Miyokos butter. I recommend avoiding Country Crock because is is quite oily.
- Organic Powdered Sugar: This recipe calls for organic sugar because non-organic sugar is not vegan. For color, most sugar is processed with bone char. So, to keep the recipe fully vegan, use organic sugar.
- Vanilla: you can make this frosting without vanilla, but it adds a nice flavor
Step-By-Step Instructions
Step 1. In a medium bowl, beat the butter until soft and creamy, about 1 minute.
Step 2. Add the powdered sugar and vanilla. Beat on low speed until all the powdered sugar is incorporated.
Store in the fridge until ready to use. Let come to room temperature on the counter before piping.
FAQ & Expert Tips
Store in an airtight container in the fridge. The frosting will last up to two weeks if well sealed.
I've seen so many vegan buttercream recipes that use milk. In my experience and testing, milk is NOT necessary and actually leads to runny frosting. If your frosting is not coming together, keep blending!
Recipes to frost with this vegan buttercream
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📖 Recipe
Vegan Buttercream Frosting
Equipment
Ingredients
- 1 Cup Vegan Butter softened (this is two sticks of Earth Balance)
- 3 Cups Organic Powdered Sugar
- 1 Teaspoon Vanilla Extract
Instructions
- In a medium bowl, beat the butter until soft and creamy, about 1 minute.
- Add the powdered sugar and vanilla. Beat on low speed until all the powdered sugar is incorporated.Store in the fridge until ready to use. Let come to room temperature on the counter before piping.
Notes
Yield
This recipe makes enough frosting for 12 cupcakes or a standard cake. For my cookie cake recipe, I use ½ of this recipe.Quick Softening Butter
Microwave the butter in a glass bowl for 7 seconds. Use your finger to press the butter and see if it yields. If it is soft, stop and proceed with the recipe. If it is still hard, microwave in 3 second increments, testing with your finger each time until soft.Sugar
This recipe calls for organic sugar because non-organic sugar is not vegan. For color, most sugar is processed with bone char. So, to keep the recipe fully vegan, use organic sugar. For a completely WFPB/sugar free frosting, try my plant-based cream cheese frosting.Milk
Other vegan frosting recipes call for non-dairy milk. In my experience, this is not necessary and actually leads to runny frosting. The frosting will blend together without milk - if it's not coming together, keep mixing!Nutrition
Nutrition information is an estimate.
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