Vegan Butter Cream Frosting
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!
Servings: 2 cups for 12 cupcakes
Calories: 125kcal
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
Store At Room Temperature. Baked goods like vegan cupcakes will keep well at room temperature for about a day on the countertop. 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 temperature before using it. After you’ve frosted your cake or another dessert, we recommend storing in the fridge.
Nutrition
Serving: 12g | Calories: 125kcal | Carbohydrates: 18g | Protein: 0.03g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 62mg | Potassium: 4mg | Fiber: 0.01g | Sugar: 17g | Vitamin A: 362IU | Calcium: 2mg | Iron: 0.02mg
