This vegan buttercream frosting recipe is seriously the best 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!
You will LOVE this vegan buttercream recipe because it’s…
- vegan, gluten-free, nut-free, and easily made soy-free too.
- simply the best tasting vegan frosting you can make.
- the right balance of fluffy yet firm.
- perfect for piping to make beautiful desserts.
- easily made into any flavor that you wish.
- not too sweet with the right balance of flavor.
What is the secret to making 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 that you select is crucial for the final tastes and texture of your frosting.
Vegan Butter Options:
- For the absolute best tasting buttercream, I use my homemade vegan butter recipe using 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.
- 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.
- 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.
What you will need to make a perfect vegan buttercream frosting:
Ingredients:
- Vegan Butter – you can use my 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 if needed to achieve the right consistency. (You may not need any if using a softer vegan butter).
- Vanilla Extract – or any other extract or flavoring.
Tools:
- Electric mixer – A stand mixer is nice to have, but you can easily use a hand mixer as well. The whipping attachment also helps but you can also do it with regular beater is that is all you have.
- Rubber Spatula – to scrape the bowl.
How to make vegan buttercream frosting…
- 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 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.
Tips to make 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. (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.
- 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 5-6 minutes to allow for air to get trapped in the frosting and making it fluffier.
Easy vegan buttercream flavors:
- 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 you would add 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). (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 confectioners 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.
Try my super easy vegan cake recipe to have delicious cake and decadent frosting in no time. Or if you want to make a cake from scratch, you have to try my gluten-free chocolate cupcakes!
Don’t forget to pin this frosting for later!
A vegan buttercream that's perfectly rich, creamy and buttery. Ideal for piping.
- 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 tsp vanilla
- 1 tbsp soy milk or any other plant-based milk (if needed)
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Soften vegan butter until it reaches near room temperature.
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Whip butter with an electric mixer for 1 minute.
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Add powdered sugar 1/2 cup at a time whipping for about 30 seconds between each scoop.
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Add extract and continue to whip for 1 minute.
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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 used).
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 5-6 minutes to allow for air to get trapped in the frosting and making 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 similar to the filling in my vegan creme de menthe squares).
- Funfetti - add 2 tbsp of vegan sprinkles to the frostings after blending and fold in with a spatula. (See note on sprinkles below)
