This vegan buttercream frosting comes together effortlessly with just four simple ingredients. Sweet, buttery and versatile, it’s the perfect topping for your holiday cookies, cupcakes and cakes!
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As someone who’s been vegan for over 20 years, I’ve tried countless recipes, and this classic vegan buttercream is hands-down our favorite. Buttercreams are frostings with butter as the primary fat in the recipe; in this case, vegan butter. It’s made with just four simple ingredients, yet it’s perfectly creamy, sweet, and versatile enough for any dessert. After trying this, you’ll wonder why you ever bought frosting from the store.
American buttercream stands out for its simplicity and versatility compared to making French or German frosting. It’s perfect for sugar cookies, whoopie pies, cinnamon rolls, cupcakes and cakes.
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Why You’ll Love This Frosting
- Super simple to make.
- Made with simple pantry ingredients.
- Very versatile.
Key Ingredients
- Powdered Sugar (Confectioners Sugar) - are essentially the same things, finely ground sugar mixed typically with cornstarch. Both are used interchangeably in recipes for icings and frostings. Internationally it’s also known as icing sugar.
- Vegan Butter - we like to use Country Crock or Earth Balance non-dairy butter sticks.
- Vanilla Extract - Using homemade vanilla extract makes this buttercream even more delicious.
Detailed ingredients, measurements, and instructions are provided at the end of this post in the printable recipe card below. This recipe has not been tested with substitutions or variations not listed. If you make any changes, please share your results in the comments!
Step By Step Instructions
STEP 1. Make sure your butter is softened to room temperature before beginning.
STEP 2. Whip the vegan butter, non-dairy milk and vanilla extract. Using a hand or stand mixer; on low, mix together the butter, non-dairy milk and vanilla extract until smooth (about 2 minutes).
STEP 3. Add Sugar. Scrape down the sides of the bowl. Mixing on low speed, add the powdered sugar to the mixing bowl and mix until light and fluffy.
If needed - you can add more confectioners’ sugar if the frosting is too thin or a little more non-dairy milk if it’s too thick.
STEP 4. Decorate your cookies, cupcakes and cakes with your vegan Buttercream Frosting. You can use frosting immediately on cooled cake(s) or cupcakes. Or store in an airtight container in the refrigerator for up to a week.
Frosting Variations & Coloring
- Chocolate - ⅓ cup unsweetened natural cocoa powder + 3 tablespoon non-dairy milk, plus more to thin frosting if needed.
- Coffee - in step 2 substitute vanilla extract with 1 teaspoon of coffee extract we like Nielsen Massey extract.
- Lemon - in step 2 substitute vanilla extract with 1 teaspoon of lemon extract we like Nielsen Massey extract.
Color Icing - if you would like to color your frosting. Add after step 3 when your frosting is mixed. Follow your food coloring directions to make your color. With this amount of frosting start with 2 drops depending on the desired color and add more until desired color is reached.
What 2 Cups Of Frosting Will Cover
| Size or Amount | Number | Cups of Frosting |
| 9 inch | 1 round | 2 cups |
| 8 inch | 2 rounds | 4 cups |
| 13x9 inch | sheet cake | 2 cups |
| 12 | cupcakes | 2 cups |
Storing Instructions
Store At Room Temperature. Baked goods like vegan cupcakes will keep well at room temperature for about a day on the countertop. The high sugar content keeps it from going bad immediately. After that we recommend refrigerating.
Refrigerator. Feel free to keep the frosting in the fridge for up to a week in an airtight container if you’re looking to prepare it ahead of time. Let the frosting come to room temp before using it. After you’ve frosted your cake or another dessert, we recommend storing in the fridge.
Freezer - Make In Advance. You can freeze the buttercream frosting in an airtight container or freezer safe ziplock bag for about three months. The day before you plan to use it, transfer it to the fridge. It should thaw overnight.
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📖 Recipe
Vegan Butter Cream Frosting
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Ingredients
- 1 ¾ cup Powdered Sugar (aka Confectioners Sugar)
- ½ cup Vegan Butter - room temperature
- 1 tablespoon Non-Diary Milk
- 1 teaspoon Vanilla extract
Instructions
- Make sure your butter is softened to room temperature before beginning.
- Whip the vegan butter, non-dairy milk and vanilla extract. Using a hand or stand mixer; on low, mix together the butter, non-dairy milk and vanilla extract until smooth (about 2 minutes).
- Add Sugar. Scrape down the sides of the bowl. Mixing on low speed, add the Powdered Sugar to the mixing bowl and mix until light and fluffy. If needed - you can add more confectioners’ sugar if the frosting is too thin or a little more non-dairy milk if it’s too thick.
- Decorate your cookies, cupcakes and cakes with your Buttercream Frosting. You can use frosting immediately on cooled cake or cupcakes. Or store in airtight container in refrigerator for up to week.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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