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.

Course Dessert

Cuisine American, Vegan

Prep Time 15

Total Time 15

Servings people

Calories 244kcal

Author Melissa Huggins

Equipment

Electric Stand or Hand Mixer

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)

US Customary - Metric

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.

Nutrition