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!
Jump to:
❤️ Why you'll love this recipe
- 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.
🌟 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.
🧾 Ingredients and substitutions
- 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).
- 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.
🔪 Helpful 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 a regular beater if that is all you have.
- Rubber Spatula - to scrape the bowl.
🥄 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 extract and continue to whip for 1 minute.
- If needed, slowly pour in a small amount of plant-based 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!
👩🏻🍳 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.
- 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.
📖 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 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). (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.
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 a 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
- The Best Vanilla Cake
- Vegan Chocolate Cake
- Vegan Sugar Cookies
- Super Easy Vegan Cake
- The Best Vegan Carrot Cake
- Gluten-Free Chocolate Cupcakes
- Vegan Sponge Cake
📌 Be sure to follow me on Pinterest for new vegan recipes!
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 teaspoon vanilla
- 1 tablespoon soy milk or any other plant-based milk (if needed) or 2 tablespoons aquafaba
-
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 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 used).
Recipe Video
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).
- 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!
*This was originally posted on May 9, 2019. It was updated on January 15, 2021, to include an instructional video and more detailed instructions.
⭐⭐⭐⭐⭐ Leave a comment and starred review! I would love to hear from you!
Monica, I just have to say you have changed my life. I have your cookbooks and I'm on your mailing list, so I benefit from your creativity and expertise every day. I've seen more than one convert as your recipes are shared within our community!
Thanks for all you do, for making life richer, sweeter, fuller for so many.
Aww, thank you so much, Terrie! I'm so happy that you like my recipes! 🙂
I made the chocolate version of this and it was great! I used half earth balance and half vegetable shortening, and added aquafaba. It seemed like it was way too thick, but I kept whipping it and it came together really well
I'm so happy that you liked it, Kat!
Hi I’ve made this a few times and always struggle with air bubbles. I’ve used both the paddle as well as whip attachment of my stand mixer. What am I doing wrong?
If you want less air bubbles, whip it for less time. If you want a fluffier frosting, whip it longer. Hope that helps. 🙂
What salted vegan butter do you recommend?
The stick version of my homemade butter works best, but if you want to use store-bought, I highly recommend using Miyoko brand.
I made the chocolate, vanilla, lemon and coffee flavored icing. They were all good. The chocolate was amazing. I didn’t care for the lemon extract flavor though…how much real lemon juice/zest can I substitute in? I assume it won’t curdle the icing…
Hi Heather, I'm glad that you like the recipe. I haven't tested it with lemon juice. I think that too much could curdle the icing as you said. I have added as much as 2 tablespoons of apple cider vinegar (for a cream cheese flavored icing) and it didn't curdle, so I think you would be safe with that amount. The lemon zest will give you a lot of lemon flavor for sure - you can probably add up to a tablespoon of zest. 🙂
Hi Monica,
I made your chocolate cake and iced with the mocha frosting for my daughters birthday. This is by far the best tasting with deep flavor and so light and fluffy. The cake was super moist as well.
I'm ao happy that the recipes worked well for you! 🙂
This is the best mocha frosting recipe I've ever made! I used aquafaba as the liquid. So fluffy and delicious. Thank you so much!
I'm so happy that you liked it, Cindy! 🙂
Is this Gluten Free as well?
Yes, it is gluten-free. Enjoy! 🙂
Hi Monica,
Can I add food coloring before piping? Will it ruin the firmness? Thanks!
Yes, you can use food coloring, it won't ruin the firmness. Enjoy! 🙂
For the Miyoko Brand Butter Sticks should they be salted or unsalted??? This looks so good and am excited to try this recipe!
You can use either one. However, I like salted butter to balance out the sweetness of the buttercream. Enjoy! 🙂
How far in advance can I make these frosting? I plan to make the cupcakes in steps and would like to make frosting in advance. Thank you.
You can make this up to 3 days ahead and keep in the fridge. Just let it warm up a little before trying to spread or pipe it. Enjoy! 🙂
I'm wondering if I could add peanut butter to make it a peanut butter buttercream. How much would you recommend adding?
Yes, peanut butter will work well to flavor it. I would use about 3-4 tablespoons. Enjoy! 🙂
Must I use 1/2 Earth Balance vegan butter and 1/2 coconut oil or may I use all Earth Balance Vegan butter?
You can use all Earth Balance too. The coconut oil just gives you a little firmer result. Enjoy! 🙂
Can I frost the night before do they need to be refrigerated?
The frosting will stay good overnight on the cake as long as your house is cool (below 70° F). If it is going to be more than 24 hours before you eat it, I would put it in the fridge.
Thank you very much for sharing this recipe!
Do you think if I use salted butter, it will still taste good? Will sugar cover this salt?
You're welcome. I like to use salted butter in it. I think that the saltiness balances out the sweetness. Enjoy! 🙂
Hi
I’m so happy you are sharing this. I made the stick butter version and it was absolutely wonderful.
I tried making buttercream and it failed. At room temperature the frosting was way too soft... like mayonnaise.
I used 1/2 cup butter with 3 cups sugar. Any suggestions for firming this up besides keeping it chilled. ( I’m almost tempted to add shortening I’m so desperate)
Hi Beena, If it's not firm enough, add more powdered sugar until you get the desired consistency. Also, don't add any milk unless you need to.
Hi Monica,
What is the weight in grams of 3 cups of sugar? Seems a lot but I’m sure it’s essential. Already do your vegan butter recipes and haven’t looked back. Thankyou!
I'm so happy that you like my butter recipe! I am pretty sure that 3 cups of powdered sugar is equal to 300 grams. 🙂
Do you have a suggestion for making Vegan Cream Cheese frosting? Do I just substitute vegan cream cheese for butter? or do I use both and if so, in what proportion? Thank you
I actually have a vegan cream cheese recipe on my site. You can find it here. https://thehiddenveggies.com/cream-cheese-frosting/
Super easy to make. I feel like a little kid licking the beater to myself. This is for sure my favorite recipe for Butter cream. Thanks for sharing. I divided the recipe into 1/2 so we could have plain and chocolate and sprinkles. Just perfect for our grandkiddies birthday cupcake tray. Thank you for sharing.
I'm so happy that you liked it, Elizabeth! I hope your grandkids loved it too! 🙂
Can I substitute the powdered sugar for agave ? And would I be ok to use a hand mixer?
Hi Lauren, You can use a hand mixer, but I would not recommend a liquid sweetener. The dryness of the powdered sugar is what makes it firm. (If you are looking for a "healthier" frosting, you can use my aquafaba whipped cream and only add a small amount of sugar). Here is the link to that recipe: https://thehiddenveggies.com/aquafaba-whipped-cream-vegan-cool-whip/
Ok thanks so much for your response. I just don’t like the taste of stevia and agave is the only natural sugar I have.
Oops! I posted my comment under the vegan butter recipe.
This is truly the most amazing vegan frosting recipe. I would never know it's vegan if I didn't make it myself. I am not vegan, I made this for my stepdaughter. She probably won't believe it's really vegan! Amazing! I still can't believe it. Thank you so much Monica for posting this recipe!!
You are very welcome! I'm so happy that you liked it! 🙂
Looks delicious! Can it be used under fondant?
I don't personally use fondant, but I think it would work. It works just like regular buttercream. Enjoy! 🙂
I don't use the vegan butter options out there. Has anyone tried anything else that's worked well?
What butter options are you looking for? I highly recommend that you use my homemade vegan butter for this recipe!
Light, fluffy and easy to make. I brought it to a party....it was a big hit and no one could believe that it was vegan. This one is going into the family recipe box for sure!
Thanks so much! Glad that you liked it!
Wonderful. Made your butter recipe and then made this frosting this morning to put on my son's birthday cake. I added maple extract to make it a maple buttercream and it tastes incredible.
I'm so happy that you liked it Alex! Maple extract sounds like a delicious addition to it too! 🙂
Delicious!!
Glad that you like it Sue! 🙂
This frosting is great
Thanks Allen! So happy that you like it! 🙂