• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Huggs
  • Home
  • Search
  • Recipes
  • About Me
  • Sign up!
  • Contact Me
  • Privacy Policy
menu icon
go to homepage
  • Recipes
  • Subscribe
  • Contact Me
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Subscribe
    • Contact Me
    • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » All Recipes » Dessert

    Vegan Buttercream Frosting

    April 28, 2021 By Melissa Huggins / 10 Comments

    • Facebook
    • Twitter
    • Yummly

    This post contains affiliate links. Read my disclosure policy here.

    Jump to Recipe

    This Vegan Buttercream Frosting will turn your cake into a slice of heaven! It's sweet, fluffy, and silky smooth! It requires just 3 ingredients and whips up in minutes! Use it for cakes, cupcakes, cookies, piping, and more!

    Overhead view of a cake on a stand with frosting partially on top.

    There's just nothing better than homemade baked treats that are covered in sweet and buttery frosting! Wouldn't you agree?

    This Vegan Buttercream Frosting is the bee's knees and will make your baking experience complete. It's literally the icing on the cake!

    I love baking cakes and cupcakes for special occasions and this is my go-to frosting for almost everything. Sometimes, I'll branch out and use my Vegan Chocolate Frosting or this Vegan Cream Cheese Frosting for an extra zing. They are both heavenly!

    The best thing is that vegan buttercream is really easy to make and it's completely foolproof. Plus, you'll just need simple kitchen staples and a few minutes of your time.

    Whisk attachment covered in whipped frosting.

    Table of Contents

    • Ingredients Needed
    • How to make Vegan Buttercream Frosting
    • Success Tips
    • Best non-dairy butter to use for frosting
    • Do I need an electric mixer?
    • Will the frosting last at room temperature?
    • Make ahead
    • Storing and Freezing
    • How much is needed to decorate?
    • Serving Suggestions
    • Vegan Buttercream Frosting

    Ingredients Needed

    • Vegan Butter
    • Powdered Sugar
    • Vanilla Extract
    • Non-Dairy Milk (optional)
    4 process photos of mixing vegan buttercream frosting in a stand mixer.

    How to make Vegan Buttercream Frosting

    • Add the softened vegan butter to the bowl of a stand mixer (or use a large bowl with a hand mixer). Cream the butter on medium until pale and fluffy for 3-5 minutes. Scrape down sides as needed.
    • Add the vanilla and mix until fully incorporated for 30-60 seconds.
    • Now add ½ cup of powdered sugar over low speed until it's combined with the butter. Scrape down sides as needed. Now beat for 60 seconds on medium-high until fully incorporated. Repeat the step (½ cup at a time) until all the sugar is gone.
    • Now turn up to medium-high speed and mix until thick, smooth, and fluffy. Add more sugar for a thicker consistency. If the buttercream is too thick or stiff, add a few teaspoons of non-dairy milk and mix until fully incorporated.

    Success Tips

    • Sift the powdered sugar to break up lumps and to make it light and airy. This will ensure that your buttercream is silky smooth. To sift, place a mesh strainer over a bowl and pour measured sugar into the strainer. Tap the strainer on the side until all the sugar has gone through.
    • Make sure the butter is whipped into a soft and creamy texture before adding any other ingredients (whip for about 2-3 minutes between medium and medium-high speed). Whipping air into the butter creates a light, silky texture and will help create a pale color.
    • Resist the urge to add all the powdered sugar at once. Adding it slowly while the mixer is on low will help it incorporate well and avoid gritty frosting. Keep the mixer on low speed until the sugar starts to combine or it will fly everywhere and create a powdery mess.
    • If your frosting is too stiff, whip in a few teaspoons of non-dairy milk to thin it out. Add more powdered sugar if it's too thin using a ¼ cup at a time.
    • If you want a stark-white frosting, you'll need to substitute the Vanilla Extract with Clear Imitation Vanilla Extract and White Food Coloring. I didn't use them for this frosting, I just used Miyoko's and made sure to whip the butter well. It's not stark-white, but pretty close.
    • If you'll be adding sprinkles or decorations on top of the frosting, make sure to do so right away or they won't stick.
    • When adding color to frosting, I prefer to use gel coloring because it's concentrated and it won't change the texture of the buttercream at all. You'll just need a small amount to get a vibrant color. I like Americolor Gel Food Coloring because it's a top-quality product and it's vegan.
    vegan buttercream frosting on a blue spatula over a silver bowl of frosting.

    Best non-dairy butter to use for frosting

    I prefer the stick variety because the spreadable kind is a little too soft for my taste. However, if that's all you have, you can use it, but don't soften it first and you probably won't need to add any non-dairy milk.

    I've made this frosting with Miyoko's and Earth Balance Butter. They both work great, but my favorite is Miyoko's because it tastes closest to dairy butter and it whips up paler than Earth Balance.

    The only downfall to Miyoko's is that it really stiffens up in the fridge because it contains coconut oil. So, when you make your frosting ahead of time, you'll need to let it soften to room temp for 10-15 minutes before whipping again.

    Also, if you chilled frosted treats, you'll need to let them sit out as well. Earth Balance will stiffen a little in the fridge, but it will soften fast at room temp.

    Do I need an electric mixer?

    I personally haven't tried making it without a mixer, but it can be done and it'll give you a good arm workout, too. Here's a visual tutorial on how to make frosting without a mixer. Let me know if you give it a try!

    Will the frosting last at room temperature?

    The buttercream frosting can stay out at room temperature for a few hours without melting, so you can leave decorated cakes/cupcakes out. However, if it's too hot, the frosting will start to melt.

    I prefer to store decorated cupcakes/cakes in the fridge (in an airtight container) and take them out an hour before serving. This helps set the buttercream and prevent it from getting too soft.

    However, if you're piping the buttercream it will soften quickly in the piping bag with warm hands. If you don't feel you can pipe the cupcakes/cakes fairly quick, it's best to add the frosting to the piping bag in small batches.

    It also helps to keep frozen veggies or an ice pack nearby to keep your hands cool in between piping.

    Make ahead

    Make sure it's covered in an airtight container or with cling wrap and keep it chilled in the fridge until ready to use. You'll need to whip it again after chilling to make it soft and fluffy (just a few minutes).

    You may need to add a touch of non-dairy milk too. If you're using Miyoko's butter, you'll need to let the frosting sit for 10-15 minutes to soften up before whipping.

    Storing and Freezing

    It will stay fresh in the fridge for 5-7 days in an airtight container. You can also store it in the freezer for 2-3 months. To use, thaw it in the fridge overnight and whip it up again until light and fluffy.

    How much is needed to decorate?

    This recipe yields enough frosting for 12 cupcakes or an 8-inch double-layer cake. If you'll be piping on extra decoration, you may want to make a double batch.

    Serving Suggestions

    Well, it's definitely perfect for frosting cakes or cupcakes. You can create a basic frosting coat as I made for these Chocolate Peppermint Cupcakes or make fun piping designs as I made for these Mummy Cupcakes. Buttercream works well as a cupcake filling too.

    However, buttercream is not limited to just that. You can use it to frost cookies, brownies, rice crispy treats, donuts, whoopie pies, or basically any sweet treat you can think of. It makes a great topping for Pancakes, waffles, and ice cream sundaes, too!

    Two-layer vanilla cake partially coated with vegan buttercream frosting.

    More vegan sweets to enjoy

    • Vegan Red Velvet Cupcakes
    • Vegan Vanilla Cupcakes
    • Vegan Carrot Cake
    • Vegan Chocolate Cupcakes

    I love to hear from you

    If you make this Vegan Buttercream Frosting, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

    Overhead view of vanilla cake partially topped with vegan buttercream frosting.
    Print Recipe Pin Recipe Rate this Recipe
    5 from 6 votes

    Vegan Buttercream Frosting

    This Vegan Buttercream Frosting will turn your cake into a slice of heaven! It's sweet, fluffy and silky smooth! It requires just 3 ingredients and whips up in minutes! Use it for cakes, cupcakes, cookies, piping and more!
    Prep Time15 mins
    Total Time15 mins
    Course: Dessert
    Cuisine: American, Vegan
    Servings: 12 people
    Calories: 244kcal
    Author: Melissa Huggins

    Ingredients

    • 1 cup vegan stick butter , slightly softened at room temp (about 10-15 minutes)
    • 3 cups powdered sugar , sifted (more if preferred)
    • ½ teaspoon vanilla extract
    • 2-3 teaspoons non-dairy milk (*optional)

    Recommended Equipment

    • Electric Stand or Hand Mixer
    Prevent your screen from going dark

    Instructions

    • Add the softened vegan butter to the bowl of a Stand Mixer (or use a large bowl with a Hand Mixer). Cream the butter on Medium for 3-5 minutes until pale, airy and fluffy (turn to med-high for 10-second intervals if needed). Scrape down sides as needed.
    • Add the vanilla extract and mix on medium until fully incorporated (about 30-60 seconds).
    • Now add ½ cup of powdered sugar over LOW SPEED until it's combined with the butter. Scrape down sides as needed. Now beat for 60 seconds on Medium-High until fully incorporated. Repeat this step until all the sugar is gone (½ cup at a time).
    • Now turn up to Medium-High speed and mix until thick, smooth and fluffy (about 3-5 minutes). Add more sugar if you want a thicker consistency. If the buttercream is too thick or stiff, add a few teaspoons of non-dairy milk and mix until fully incorporated.

    Notes

    If you want more vanilla flavor, you can add a ½ teaspoon more vanilla extract. Note: This will add a subtle golden color to the frosting. 
    This recipe yields enough frosting for 12 cupcakes or an 8-inch double layer cake.
    If you use a stand mixer, you can use the paddle or balloon whisk attachment. The whisk adds more air into the frosting which gives it a slightly whipped texture. If you want a more traditional buttercream, use the paddle attachment. 
    If you'll be adding sprinkles or decorations on top of the frosting, make sure to do so right away or they won't stick.
    The buttercream frosting can stay out at room temperature for a few hours without melting, so you can leave decorated cakes/cupcakes out. However, if it's too hot, the frosting will start to melt. I prefer to store decorated cupcakes/cakes in the fridge (in an airtight container) and take them out an hour before serving. This helps set the buttercream and prevent it from getting too soft.
    However, if you're piping the buttercream it will soften quickly in the piping bag with warm hands. If you don't feel you can pipe the cupcakes/cakes fairly quick, it's best to add the frosting to the piping bag in small batches. It also helps to keep frozen veggies or an ice pack nearby to keep your hands cool in between piping.
    For chocolate frosting, just add about ½ cup of unsweetened cocoa powder after you have fully incorporated the powder sugar. Beat on medium-high until fully combined and lighter in color (about 2-3 minutes. I like to add 1 additional teaspoon of vanilla extract and a small pinch of cinnamon (it boosts the chocolate flavor). Taste and add more sugar or cocoa powder as needed. If it's too thick, just add a few splashes of non-dairy milk.
    Using organic powder sugar will ensure that it is vegan. 

    Nutrition

    Serving: 1g | Calories: 244kcal | Carbohydrates: 30g | Protein: 1g | Fat: 14g | Saturated Fat: 3g | Sodium: 117mg | Potassium: 3mg | Sugar: 29g | Calcium: 1mg | Iron: 1mg
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

    Vegan Huggs Weekly Newsletter

    Receive the tastiest vegan recipes straight to your inbox! Join now and get my Fan Favorites ebook FREE!

    More Vegan Dessert Recipes

    • Lemon Blueberry Bread
    • vegan chocolate cake on a white plate with a fork on the side.
      Vegan Chocolate Cake
    • Vegan Crepes
    • Sliced pumpkin bread on a cooling rack.
      Vegan Pumpkin Bread
    • Facebook
    • Twitter
    • Yummly
    melissa

    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Maude Muto

      April 18, 2022 at 5:29 pm

      Curious. Will I be able to get smooth sides with this when applied to a cake? I want to get a nice smooth frosted cake and then refrigerate it. Then apply buttercream flowers made with a palette knife. Do you think it will hold up and work? Thank you!

      Reply
      • Melissa Huggins

        April 18, 2022 at 7:45 pm

        Hi Maude, It should work as long as you use a frosting spatula to smooth the sides. 🙂 I'm sure your cake will turn out so pretty!

        Reply
    2. Aimee

      February 09, 2021 at 4:09 pm

      5 stars
      So. Darn. Good. I’m not a fan of buttercream frosting, it’s too rich for me, but THIS I could eat all day!

      Reply
      • Support @ Vegan Huggs

        February 12, 2021 at 8:58 am

        Hi Aimee! We are so happy to hear that you love it, thank you! 🙂

        Reply
    3. Monica Booth

      August 10, 2020 at 6:59 am

      Hi, thank you for the recipe. My son has his first birthday coming up and he's allergic to eggs, milk, peanuts and tree nuts (and Miyokos vegan butter has nuts). I've seen some reviewers say that Earth Balance vegan butter has a salty taste to it - do you think that would make the buttercream taste off?

      Reply
      • Melissa Huggins

        August 10, 2020 at 11:07 am

        Hi Monica, I've used Eartha Balance before to make this and I didn't find it to be too salty. I hope this helps. Thank you for stopping by 🙂

        Reply
    4. Carolyn

      June 06, 2020 at 6:11 am

      Hi,
      Can’t wait to try this recipe.
      Will the buttercream hold under fondant icing?
      Thanks,
      Carolyn

      Reply
      • Melissa Huggins

        June 09, 2020 at 6:59 pm

        Hi Carolyn, I haven't tried it, but I believe it should be fine. I would chill the cake with the buttercream first and then add the fondant. I'd love to hear how it turns out for you.

        Reply
    5. Nina Simon

      October 08, 2019 at 11:20 pm

      Thank you for this recipe. It looks yummy! Can't wait to try this one out.

      Reply
    6. Winni

      September 27, 2019 at 12:48 am

      5 stars
      Thank you so much for sharing this recipe. I will definitely make this cake.

      Reply

    Primary Sidebar

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too!

    More about me →

    • vegan huggs facebook
    • vegan huggs Instagram.
    • vegan huggs pinterest
    • YouTube

    My Most Popular

    • Vegan crab cakes on a white serving plate. Topped with tartar sauce, green onion and paprika.
      Vegan Crab Cakes
    • One slice of vegan quiche on a white plate. Tomatoes in a bowl on the side with full quiche.
      Easy Vegan Quiche
    • closeup view of sesame cauliflower in a bowl.
      Sticky Sesame Cauliflower
    • Horizontal photo of two bowls of vegan potato leek soup.
      Creamy Vegan Potato Leek Soup
    • vegan-cauliflower-casserole-6a-340x340.jpg
      Cheesy Vegan Cauliflower Casserole
    • overhead view of two portobello mushroom steaks on a white plate. Asparagus and potatoes on the side.
      Grilled Portobello Mushroom Steaks

    Footer

    SEEN ON

    ^ back to top

    About

    • About Me
    • Privacy Policy
    • Recipe Index

    Newsletter

    Sign Up! for emails and updates

    Contact

    • Contact
    • Subscribe

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Vegan Huggs

    We use cookies to ensure that you have the best experience possible on our website. By continuing on the site you agree to the use of your cookies by www.veganhuggs.com