Vegan Buttercream Frosting

A bowl of vegan buttercream, just mixed.

Make this vegan buttercream frosting to go on your vegan cake or cupcakes! Only three ingredients and ready in less than 5 minutes!

Course Dessert

Cuisine American

Prep Time 5

Total Time 5

Servings

Calories 227

Author Elizabeth

Equipment

Hand Mixer

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