Vegan Strawberry Frosting

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

Learn how to make Vegan Strawberry Frosting that is completely dye-free and requires just 5 ingredients. It's made with freeze-dried strawberries that create the prettiest blush-pink color and tons of real strawberry flavor.

Vegan strawberry frosting in a piping bag above frosted cupcakes.

Make any occasion even more special by adding this Vegan Strawberry frosting to your favorite treats. It's easy to make and turns out perfectly using freeze-dried strawberries.

When you use freeze-dried strawberries, you'll get a sturdy frosting that is bursting with strawberry flavor. No dye or extract is needed. It creates such a pretty pink color and adds little red flecks to the frosting. It blows store-bought frosting out of the water.

Use it to frost my vegan chocolate cupcakes, this vegan vanilla cake, or these vegan lemon cupcakes for a strawberry lemonade twist. It also pairs beautifully with vegan coconut cake-just don't forget to add the coconut shreds on top. It's also amazing on cookies, brownies, donuts, pancakes, vegan waffles, and even ice cream sundaes.

Vegan Strawberry Frosting Ingredients

It takes just four simple ingredients to put this Vegan Strawberry Frosting together. This is what you'll need:

Ingredients to make strawberry frosting on a stone table top.

Vegan Stick Butter - I find that stick butter is easier to work with. Some tub varieties contain more moisture and can cause the frosting to become runny. I used the regular Miyoko's butter, but they do have unsalted if you prefer that. Just add a pinch of salt to the frosting before mixing.
Powdered Sugar - choosing organic will ensure that it's vegan and not filtered through bone char.
Freeze-Dried Strawberries - you can also use freeze-dried strawberry powder. You'll need about a ¼ cup.
Vanilla Extract - This complements the strawberry flavor rather well, but it's not necessary if you don't have it.
Non-Dairy Milk - you can use any type that you prefer. This is just to thin the frosting if needed.

How to make it

Once you blend the freeze-dried strawberries into powder, everything is made with a hand mixer or stand mixer. Here's how it's done:

Four process photos showing how to make frosting in a stand mixer.

Blend the strawberries on high until it turns into powder.
Cream the butter on medium for 2-4 minutes until pale, airy, and fluffy. Add 1 cup of powdered sugar and vanilla. Mix over low speed until it's somewhat combined. Now beat for 60 seconds on medium-high until fully incorporated. Add the remaining sugar, 1 cup at a time, until it's finished.
Add the strawberry powder and mix at low speed for 30-60 seconds.
Turn up to medium-high speed and mix until thick, smooth, and fluffy. 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.

Success Tips

Sift the powdered sugar to break up lumps. This will ensure that your frosting is silky smooth. To sift, place a mesh strainer over a bowl and pour 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. Whipping air into the butter helps create a light, silky-smooth texture.
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 a gritty texture. Keep the mixer on low speed until the sugar starts to combine, or it will fly everywhere and create a powdery mess.

Recipe FAQ's

How do I store vegan frosting?

Store it in an airtight container in the refrigerator until ready to use. Before using, let it come to room temperature and re-whip if needed for a smooth, fluffy texture. It can also be frozen for up to 3 months and thawed in the fridge before bringing to room temperature.

Vegan strawberry frosting on a balloon whisk attachment.

More frosting recipes to try

If you've fallen in love with this homemade version, you're going to love these recipes, too:

Did you make this recipe? Let me know what you think by leaving a star ⭐️⭐️⭐️⭐️⭐️ rating and sharing your feedback in the comment section below. It would make my day!

⭐️ Subscribe to the Vegan Huggs Newsletter and receive weekly recipes straight to your inbox! You'll also receive my FREE eCookbook featuring my top 10 recipes.

Recipe

Print Recipe Pin Recipe Rate this Recipe

5 from 4 votes

Vegan Strawberry Frosting

Learn how to make Vegan Strawberry Frosting that is completely dye-free and requires just 5 ingredients. It's made with freeze-dried strawberries that yields the prettiest blush pink color and tons of real strawberry flavor.

Prep Time15

Total Time15

Course: Dessert

Cuisine: American, Vegan

Servings: 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)
▢ 1 cup freeze-dried strawberries
▢ ½ teaspoon vanilla extract
▢ 2-3 teaspoons non-dairy milk , more if needed (*optional)

Recommended Equipment

Electric Stand or Hand Mixer

Instructions

Add the strawberries to a blender and blend on high until it turns into powder. It should make about ¼ cup.
Add the softened vegan butter to a bowl for a stand or hand mixer. Cream the butter on medium speed for 2-4 minutes until pale, airy, and fluffy (turn to med-high for 10-second intervals if needed). Scrape down sides as needed.
Now add 1 cup of powdered sugar and vanilla extract. Mix over low speed until it's somewhat combined with the butter. Scrape down sides as needed. Now beat for 60 seconds on medium-high until fully incorporated.
Add the remaining sugar, 1 cup at a time until it's finished. Remember to start on low speed until it's somewhat combined before mixing on medium-high speed. This is so the sugar doesn't fly everywhere.
Add the strawberry powder and mix at low speed for 30-60 seconds. Then turn up to medium-high speed and mix until thick, smooth, and fluffy (about 2-4 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

This recipe yields enough frosting for 12 cupcakes or an 8-inch double-layer cake. I usually make extra frosting for cakes because I like a thick coating and enough to make flowers
If you use a stand mixer, you can use the paddle or balloon whisk attachment. The whisk adds more air into the frosting, creating a slightly whipped texture. If you want a more traditional buttercream, use the paddle attachment.
Make sure your cake/cupcakes are completely cooled before adding the frosting so it doesn't melt.
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 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 30-60 minutes before serving. This helps set the frosting and prevents it from getting too soft.
If you're piping the frosting it can soften quickly in the piping bag if your hands are warm. If you don't feel you can pipe the cupcakes/cakes fairly quickly, 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.
Using organic powdered sugar will ensure that it is vegan.