Vegan Strawberry Frosting

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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.

Why use freeze-dried instead of fresh strawberries? Using fresh strawberries for frosting will work and it's quite delicious, but it's not as sturdy and can be problematic. Especially, if you are leaving your treats out for a bit.

However, when you use freeze-dried strawberries, you'll get a sturdy frosting that is bursting with strawberry flavor. No dye or extract is needed.

The powder makes such a pretty pink color and adds little red flecks to the frosting. It's totally beautiful and delicious! It blows store-bought frosting out of the water.

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 Strawberry Frosting

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. Now 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.

Frosting Success Tips

Here are a few helpful tips to make the best Vegan Strawberry Frosting ever:

There is enough frosting to top 12 cupcakes or to apply a thin layer over an 8-inch double-layer cake. I usually make extra for cakes because I like a thick coating of frosting and enough to make flowers.
The frosting will stay at room temperature for a while without melting, so you can leave the cake out, but if it's too warm, the frosting may start to soften. I prefer to store the decorated cake/cupcakes in the fridge and take it out 30 minutes before serving.
Add any decorations such as sprinkles, coconut shreds, or nuts immediately after frosting so everything sticks well.
Make sure your cake/cupcakes are completely cooled before adding the frosting so it doesn't melt.
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 frosting.
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.

Ways to use Vegan Strawberry Frosting

Here are some of my favorite ways to use this heavenly frosting:

Chocolate and strawberry are just heavenly together, so this frosting will pair beautifully with these Vegan Chocolate Cupcakes.
Strawberry and vanilla are lovely together as well, so top it on this Vegan Vanilla Cake for a delicious treat.
Top it on these Vegan Lemon Cupcakes and turn them into Strawberry Lemonade Cupcakes.
What about strawberry and coconut together? Yep, this frosting will take this Vegan Coconut Cake to another level. Just remember to add the coconut shreds on top.
You can also use frosting for cookies, brownies, rice crispy treats, donuts, or basically any sweet treat you can think of. It makes a great topping for pancakes, waffles, and ice cream sundaes, too!

Recipe FAQ's

Will vegan frosting last at room temperature?

Frosting made with non-dairy butter can usually stay out at room temperature for a few hours without melting, but this can vary between different brands. To play it safe, store decorated cupcakes/cakes in the fridge and take them out 30-60 minutes before serving. This will help set the frosting and prevent it from getting too soft.

What's the best non-dairy butter to use for frosting

The stick variety is the preferred option because the spreadable kind is a little too soft and may contain more moisture. You can still use it, but don't soften it first at room temperature. Just use it straight from the fridge.

Vegan strawberry frosting on a balloon whisk attachment.

More vegan frosting recipes to try

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

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Recipe

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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.

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 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.