This easy vegan whipped cream coffee frosting comes together in just one bowl for a light, creamy, and flavorful topping that’s perfect for cakes, cupcakes, and more. Made with simple dairy-free ingredients, it has a rich coffee flavor and a smooth, fluffy texture that holds up beautifully. Whether you’re celebrating a birthday, Halloween, or just craving a delicious treat, this frosting is an easy way to add a coffee kick to your favorite desserts. Best of all, it’s completely vegan—though you’d never know it!
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We’ve made this vegan whipped coffee frosting dozens of times. It has the perfect balance of fluffiness and bold coffee flavor. Many dairy-free whipped frostings can be too soft or lose their shape quickly, but this one holds up beautifully while staying light and airy. The secret is Cream of tartar and powdered sugar, which contains cornstarch, help stabilize the frosting while keeping it smooth and creamy every time.
In my experience, the key to a great vegan frosting is getting the structure right without sacrificing taste. Some recipes rely on coconut cream or butter substitutes, but this version keeps things light and simple while still delivering a rich, coffee-forward flavor that complements any cake or cupcake. Whether you’re topping a classic chocolate cake or adding a twist to vanilla cupcakes, this frosting will take your desserts to the next level. Enjoy it with our mocha cake/cupcakes recipe, cheesecake or anywhere you’re looking for a lighter frosting option without cream cream or without butter.
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Why This Recipe Works
- Just one bowl and a whisk (or mixer) to whip up this light, creamy frosting in minutes. With just a few staple ingredients, it’s an easy go-to for when you need a quick and delicious dairy-free topping.
Key Ingredients & Substitutions
- Vegan Heavy Cream substitute - creates a light, fluffy texture. There are a few brands of vegan heavy cream substitutes you can use. Califia Farms offer a alternative but we prefer Country Clock Plant Cream. We haven’t had as much success with Silk Heavy Whipping cream.
- Powdered Sugar - sweetens and stabilizes the frosting because of the included cornstarch.
- Cream of Tartar - whipped cream on its own tends to deflate over time, especially in warmer conditions. This helps maintain structure and stability.
- Instant Espresso Powder - adds bold coffee flavor without excess liquid. For the best results, use a high-quality instant espresso powder like Bustelo, Medaglia d’oro or DeLallo for a strong coffee flavor. If you prefer a milder taste, swap it for decaf espresso powder.
- Vanilla Extract - rounds out flavors.
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. Whip the Cream. With a hand mixer or whisk, whip the heavy cream until it starts to thicken.
We’ve tested several brands of vegan heavy cream and prefer Country Crock plant cream. Some of the alternatives have still been very runny at this stage. Set in refrigerator for 30 minutes and frosting should firm up.
STEP 2. Add remaining ingredients. Add the powdered sugar, cream of tartar, instant espresso powder and vanilla extract.
STEP 3. Continue whipping until stiff peaks form. Set aside in refrigerator until ready to decorate cooled cake or cupcakes.
STEP 4. Decorate. When the cake has cooled completely, use an off set spatula to spread on an even layer of the frosting, creating swirls and swoops with the spatula. Optional: Top with sprinkles.
How Stable Is the Frosting?
This will hold up for about 1 day; however, since this frosting is whipped cream-based, it is perishable and should not sit at room temperature for more than 1 hour.
For best results spread frosting just before serving.
If you need a longer-lasting frosting for warmer temperatures, you may want to consider our vegan buttercream recipe.
Storing Instructions
If you’re short on time, you can make the frosting the night before and store it in the fridge. Once your cake or cupcakes are ready, simply give it a quick whip and frost just before serving for the best texture.
Store. Whipped coffee frosting (alone): Keep in an airtight container in the fridge for 1 day. Rewhip briefly if it softens.
Use the frosting within 72 hours. Over time, a reaction between the instant coffee and lactic acid in the vegan heavy cream can cause the frosting to develop a slightly citrusy, sour taste. Instant coffee, in particular, has naturally high acidity, which can become more pronounced when combined with liquid ingredients and left to sit. Additionally, the cream of tartar, used as a stabilizer, can amplify these tangy notes. This isn’t necessarily bad or unsafe—just a natural flavor shift that occurs due to the coffee’s chemistry over time.
More Vegan Dessert Toppings
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📖 Recipe
Vegan Whipped Cream Coffee Frosting
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Print Recipe Leave A Review Pin RecipeIngredients
- 1 cup heavy cream
- ¾ cup powdered sugar
- 2 teaspoon instant espresso powder
- ½ teaspoon vanilla extract
- ½ teaspoon cream of tartar
Instructions
- PREPARING. Chill the heavy cream – Place the heavy cream in the fridge for at least 1 hour before whipping. For best results, also chill your mixing bowl and beaters.1 cup heavy cream
- Whip the Cream. Whip to soft peaks – Using a hand mixer or stand mixer, whip the cold heavy cream on medium speed for 2 ½ minutes, until soft peaks form.We’ve tested several brands of vegan heavy cream and prefer Country Crock plant cream. Some of the alternatives have still been very runny at this stage. Set in refrigerator for 30 minutes and frosting should firm up.¾ cup powdered sugar, 2 teaspoon instant espresso powder, ½ teaspoon vanilla extract, ½ teaspoon cream of tartar
- Add remaining ingredients.Add the dry ingredients—powdered sugar, cream of tartar, instant espresso powder, and vanilla extract. With the mixer on low speed, slowly incorporate the ingredients for 10 seconds. Once combined, increase to medium speed and beat for another 2 minutes, until stiff peaks form.Place in refrigerator.
- Continue whipping until stiff peaks form about two minutes. Set aside in refrigerator until ready to decorate cooled cake or cupcakes.
- Decorate. When the cake has cooled completely, use an off set spatula to spread on an even layer of the frosting, creating swirls and swoops with the spatula. Optional: Top with sprinkles.
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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