This vegan buttercream recipe is seriously the best vegan frosting you will ever taste!  Rich and creamy with just the right amount of sweetness and the taste of real butter.  It whips up creamy and fluffy, yet stiff enough that it’s perfect for piping to decorate beautiful cakes and cupcakes.  Use my base recipe for classic vanilla, or make small modifications to make chocolate, strawberry, lemon, mocha, coffee, or mint-flavored vegan buttercream!

A vegan chocolate cupcake with vegan chocolate buttercream frosting.

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Why you’ll love this recipe

  • vegan, gluten-free, nut-free, and easily made soy-free too.
  • it’s the best-tasting vegan frosting you can make.
  • the right balance of fluffy yet firm.
  • perfect for piping to make beautiful cupcakes and layer cakes.
  • easily made into any flavor that you wish.
  • It’s not too sweet, and it has the right balance of flavor.
Funfetti vegan cupcakes topped with vanilla vegan frosting and sprinkles.

The secret to perfect vegan frosting

The secret to making perfect vegan buttercream is well… the “butter.”

Since butter, or margarine, is the base of this recipe, the type of vegan butter that you select is crucial for the final taste and texture of your frosting.

Vegan Butter Options

  • For the absolute best-tasting buttercream, I use my homemade vegan butter recipe. Just be sure to use the firm, stick version of the recipe.  It is the best-tasting vegan butter you will ever eat with no waxy flavor or funny taste. (Note – You can also use this homemade butter to make vegan brown butter for a vegan brown butter frosting with a nutty depth of flavor.)
  • If you don’t want to take the time to make your own vegan butter for this recipe, you can also use store-bought vegan butter.  Miyoko brand is a stick-style vegan butter with a taste and consistency very close to my own.  It also whips up into a perfect buttercream frosting.
  • Country Crock plant-based butter is also a good choice for buttercream.  It is inexpensive and easily found at many major grocery stores.
  • If you want to use vegan margarine like Earth Balance or an equivalent you can, but you have to use 1/2 coconut oil or vegetable shortening and 1/2  Earth Balance to achieve the same fat content and consistency as the stick margarine.

Note:  It is essential that you use a firm “butter” that usually comes in a stick form.  This will give the frosting the correct fat-to-water ratio giving it the right consistency and keeping it firm and not melty at room temperature.

Vegan chocolate buttercream frosting on a beater.

Ingredients and substitutions

  • Vegan Butter – you can use my dairy-free butter recipe (stick form), Miyoko Brand, or Earth Balance combined with a higher-density fat like refined coconut oil. (See details above)
  • Powdered Sugar – for sweetness and smooth consistency.
  • Plant-Based Milk – just a little non-dairy milk if needed to achieve the right consistency.  Any vegan milk will work, almond milk, oat milk, coconut milk, or soy milk are all good choices. (You may not need any if using a softer vegan butter).
    • Note: For a super creamy and silky buttercream, you can use aquafaba (the liquid from a can of chickpea or white beans) instead of milk.  If you use aquafaba, continue to mix the frosting on high for 5 minutes after mixing.
  • Vanilla Extract – or any other extract or flavoring.
Mixing the vegan frosting in a stand mixer.

Helpful tools

  • Electric mixer – A stand mixer is helpful, but you can also easily use a hand mixer.  The whipping attachment also helps but you can do it with a regular beater if that is all you have.
  • Rubber Spatula – to scrape the bowl.
Three vegan cupcakes topped with chocolate vegan frosting.

How to make vegan buttercream

Step 1 – Soften vegan butter until it reaches near room temperature.

Step 2 – Whip butter with an electric mixer using the whisk attachment for 1 minute.

Step 3 – Add powdered sugar 1/2 cup at a time whipping for about 30 seconds between each scoop.

Vegan buttercream frosting beaten until smooth and fluffy in a stand mixer.

Step 4 – Add 1 tsp vanilla extract (or any other flavor) and continue to whip for 1 minute.

Step 5 – If needed, slowly pour in a small amount of dairy-free milk (or aquafaba) while whipping the buttercream until the desired consistency is achieved.

A cool trick for super silky buttercream

For the most amazing soft, silky, and creamy vegan frosting, replace the plant-based milk with 2 tablespoons of aquafaba. (This is the liquid from a can of chickpeas.) Be sure to continue to whip the buttercream on high for 5 full minutes after adding the aquafaba. 

The frosting may appear to separate for a minute after adding the liquid but don’t worry, it will come together again and produce the most amazing frosting texture ever!

See my vegan whipped cream frosting recipe for the silkiest frosting ever!

A bunch of lemon cupcakes with vegan lemon buttercream frosting on top and a for on the side.
Vegan lemon frosting on vegan lemon cupcakes

Pro Tips

  • Make sure your butter or chosen fats are just soft enough to whip, but not so soft that they are starting to melt.  (If using coconut oil, make sure that it’s soft, but not melted).
  • Whip your frosting for a long time at least 5 minutes total.  Whipping the sugars and fats together will cause them to blend better and whip in air pockets that will make your buttercream light and fluffy.
  • Only add plant milk if needed.  You want your frosting to be smooth and creamy, yet firm enough to pipe perfectly.

Tips for piping the frosting

If you struggle to make your piping look nice, I have found that this cupcake decorating tool is easier to use for those who are not used to piping bags.  (I have no cake-decorating abilities at all, but it helps my cupcakes look more professional).

For detailed piping with fewer air bubbles, whip for a total of 3-4 minutes.

For a lighter, fluffier frosting, whip for 5-6 minutes to allow for air to get trapped in the frosting and make it fluffier.

A chocolate cupcake topped with vegan strawberry buttercream
Strawberry Buttercream!

Frosting flavor variations

Chocolate – add 1/3 cup cocoa powder along with the powdered sugar. (Tastes great on chocolate or vanilla cupcakes)!

Strawberry – blend 1/2 cup of freeze-dried strawberries in a blender for about 1 minute until they turn to a powder and add to the frosting. (Tastes great on chocolate, vanilla, or lemon cupcakes)!

Mocha – add  1 tbsp of instant coffee to the butter and whip for one minute, let it sit for 5-10 minutes, then whip again.  Add 1/4 cup cocoa powder along with the powdered sugar.  (Tastes great on chocolate cupcakes)!

Lemon – add 1 tbsp lemon extract at the time that you would have added the milk (You may not need any milk with the liquid from the lemon extract). (Tastes great on vanilla, lemon, or strawberry cupcakes)!

Coffee – add  2 tbsp of instant coffee to the butter and whip for one minute, let it sit for 5-10 minutes, then whip it again.  Add powdered sugar and follow the original recipe. (Tastes great on chocolate cupcakes)!

Mint – 1 tiny drop of food-grade peppermint essential oil,  or 1/2 tsp of peppermint extract.  (or 3 tbsp creme de menthe similar to the filling in my vegan creme de menthe squares).  (This tastes great on chocolate cupcakes!)

Funfetti – add 2 tbsp of vegan sprinkles to the frostings after blending and fold in with a spatula.  (See note on sprinkles below)

Note about sprinkles – Most sprinkles that you find at regular stores are not vegan.  They contain confectioners glaze which is shellac that is made from bugs.  If you see sprinkles that are very shiny, they are probably coated in confectioner’s glaze.  Look for sprinklers that are not shiny.  You can buy vegan sprinkles at specialty stores or on Amazon, or check out PETA’s guide to vegan sprinkles to find vegan alternatives.

A chocolate cupcake with chocolate frosting with a big bite taken out of it.
Vegan chocolate frosting

Types of frosting

If you are looking for a flat, smooth frosting for decorating cookies or gingerbread houses, try my vegan royal icing.  If you want runny icing to pour over a vegan bunt cake, make my vegan icing recipe. For a super light and fluffy frosting, make my vegan whipped cream frosting that is the silkiest and creamiest frosting ever!

Top these desserts with vegan frosting

Vegan buttercream recipe

A chocolate cupcake topped with chocolate vegan buttercream.
Diet
Gluten Free Icon
Nut Free Icon
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5 from 15 rating

The Best Vegan Buttercream Frosting

Yield: 18 cupcakes or 1 cake
Prep: 5 minutes
Blending Time:: 5 minutes
Total: 10 minutes
Author: Monica Davis
A vegan buttercream that's perfectly rich, creamy and buttery. Ideal for piping.
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Ingredients

  • 1 cup vegan butter, or Miyoko Brand or half Earth Balance half coconut oil
  • 3 cups powdered sugar, (Plus 1-3 tbsp if needed to firm up the frosting)
  • 1 teaspoon vanilla extract, or flavor of choice
  • 1 tablespoon soy milk, or any other plant-based milk (if needed) or 2 tablespoons aquafaba

Equipment

Instructions
 

  • Soften vegan butter until it reaches near room temperature.
  • Whip butter with an electric mixer for 1 minute.
  • Add powdered sugar 1/2 cup at a time whipping for about 30 seconds between each scoop.
  • Add the flavored extract and continue to whip for 1 minute.
  • If needed, slowly pour in the plant-based milk while whipping the buttercream until the desired consistency is achieved.  (This will vary depending on the type of vegan butter you use).

Notes

Tips for making the perfect vegan frosting

  • Make sure your butter or chosen fats are just soft enough to whip, but not so soft that they are starting to melt.
  • Whip your frosting for a long time, at least 5 minutes total.  Whipping the sugars and fats together will cause them to blend better and whip in air pockets that will make your buttercream light and fluffy.
  • Only add plant-milk if needed.  You want your frosting to be smooth and creamy, yet firm enough to pipe perfectly.
  • If you struggle to make your piping look nice, I have found that this cupcake decorating tool is easier than piping bags for beginners.  (I have no cake-decorating abilities at all, but it helps my cupcakes look so much better than when I use a piping bag).
  • For detailed piping with fewer air bubbles, whip for a total of 3-4 minutes.
  • For a lighter, fluffier frosting, whip for 5-6 minutes to allow for air to get trapped in the frosting and make it fluffier.

 

Flavor variations

  • Chocolate – add 1/3 cup cocoa powder along with the powdered sugar.
  • Strawberry – blend 1/2 cup of freeze-dried strawberries in a blender for about 1 minute until they turn to a powder and add to the frosting with the powdered sugar.
  • Mocha – add  1 tbsp of instant coffee to the butter and whip for one minute, let it sit for 5-10 minutes, then whip again.  Add 1/4 cup cocoa powder along with the powdered sugar.
  • Lemon – add 1 tbsp lemon extract at the time you would add the milk (You may not need any milk with the liquid from the lemon extract).
  • Coffee – add  2 tbsp of instant coffee to the butter and whip for one minute, let it sit for 5-10 minutes, then whip it again.  Add powdered sugar and follow the original recipe.
  • Mint – 1 tiny drop of food-grade peppermint essential oil,  or 1/2 tsp of peppermint extract (or 3 tbsp creme de menthe).
  • Funfetti – add 2 tbsp of vegan sprinkles to the frostings after blending and fold in with a spatula.  (See note on sprinkles below)

 

A cool trick for super silky buttercream

For the most amazing soft, silky, and creamy vegan frosting, replace the plant-based milk with 2 tablespoons of aquafaba. (This is the liquid from a can of chickpeas.) Be sure to continue to whip the buttercream on high for 5 full minutes after adding the aquafaba.  The frosting may appear to separate for a minute after adding the liquid, but don’t worry, it will come together again and produce the most amazing frosting texture ever! For the silkiest buttercream make my dairy-free whipped cream frosting.
Serving: 1g, Calories: 152kcal, Carbohydrates: 20g, Fat: 8g, Saturated Fat: 2g, Sodium: 81mg, Potassium: 3mg, Sugar: 19g, Vitamin A: 485IU, Vitamin C: 0.1mg, Calcium: 1mg
Did you make this recipe?Please leave a star rating and review below!

*This was originally posted on May 9, 2019.  It was updated on January 15, 2021, to include an instructional video and more detailed instructions.

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