Vegan Whipped Cream Frosting
This vegan whipped cream frosting is the perfect blend of fluffy whipped cream with the richness and strength of frosting. When you want a super light and silky frosting or a vegan whipped cream that won’t deflate, this recipe is the answer! This vegan Swiss buttercream uses traditional frosting-making methods with vegan meringue whipped into it.
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You will not believe the texture that you can achieve using this cross between my aquafaba whipped cream and my vegan buttercream recipes. It’s super light and airy, yet miraculously can be piped, holds its shape, and doesn’t deflate – even after a few days in the fridge!
This frosting recipe is
- quick and easy to make.
- light, fluffy, and silky smooth!
- the best darn vegan whipped cream frosting you will ever eat!
Ingredients and substitutions
- Country Crock Plant Butter Sticks – You must use this type of vegan margarine. I’ve tested a bunch of other brands including my own homemade vegan butter recipe, but no other types work for this recipe. Note: I have only tested it with the olive oil version, but I think that it will also work with the avocado oil version.
- Powdered Sugar – use organic powdered sugar to ensure that it’s vegan. You can also put granulated sugar in a blender and blend until it turns to powder.
- Vanilla Extract – for flavor.
- Aquafaba – this is the liquid from the can of beans or chickpeas. You can use any bean that has a clear liquid.
Helpful tools
- Electric Mixer – A stand mixer is the easiest since it has to be beaten for a long time, but a hand mixer will work too.
How to make vegan whipped cream frosting
Step 1 – Mix 1/2 cup of softened plant butter with 1 3/4 cups of powdered sugar for 2 minutes until well combined.
Step 2 – Turn on the mixer to high and slowly pour in 1/2 cup of aquafaba and 2 teaspoons of vanilla.
Step 3 – Beat on high for at least 5 minutes, stopping to scrape the edges occasionally. The whipped cream may appear to separate at first but will come together again when you keep mixing. After it has been whipped for at least 5 minutes after adding all the aquafaba, use it like whipped cream on your favorite desserts
The whipped cream frosting works great on vegan strawberry shortcake, vegan chocolate pie, vegan key lime pie, vegan pudding, or vegan jello. You can also use it instead of traditional frosting on a vegan vanilla cake, vegan carrot cake, vegan chocolate cake, or cupcakes.
Pro Tips
- You will have the best results if your aquafaba is thick. It should be the consistency of syrup. Many brands of beans have thick aquafaba out of the can, but if your aquafaba is watery, simply put it into a saucepan and simmer it for about 10 minutes. Turn off the heat and let it cool to room temperature. This will cook off some of the water and give it more whipping strength.
- Your whipped cream frosting will fall apart a little when you add the aquafaba, this is normal, just keep whipping and it will come together again.
Storage
Refrigerate: This vegan whipped frosting will keep well in the fridge for about 5 days in a sealed container.
Freeze: It also freezes well and can be stored in an airtight container in the freezer for up to 3 months. You can also use it to decorate frozen desserts and freeze the whipped cream directly on the desserts.
Thawing: Thaw your whipped cream frosting overnight in the fridge or on the countertop if it will be used within the day.
Use it on these desserts
Vegan whipped cream frosting recipe
Vegan Whipped Cream Frosting
Ingredients
- 1/2 cup Country Crock Plant Butter, 1 stick softened (It only works with this brand)
- 1 3/4 cups vegan powdered sugar
- 2 teaspoons vanilla extract
- 1/2 cup aquafaba, the liquid from a can of white beans or chickpeas
Instructions
- Mix 1/2 cup of softened plant butter with 1 3/4 cups of powdered sugar for 2 minutes until well combined.
- Turn on the mixer to high and slowly pour in 1/2 cup of aquafaba and 2 teaspoons of vanilla.
- Beat on high for at least 5 minutes, stopping to scrape the edges occasionally. The whipped cream may appear to separate at first but will come together again when you keep mixing.
- After it has whipped for at least 5 minutes after adding all the aquafaba, use it like whipped cream on your favorite desserts or instead of traditional frosting on cakes and cupcakes.
Notes
- You will have the best results if your aquafaba is thick. It should be the consistency of syrup. Many brands of beans have thick aquafaba out of the can, but if your aquafaba is watery, simply put it into a saucepan and simmer it for about 10 minutes. Turn off the heat and let it cool to room temperature. This will cook off some of the water and give it more whipping strength.
- Your whipped cream frosting will fall apart a little when you add the aquafaba, this is normal, just keep whipping and it will come together again.
Did you make this recipe?Please leave a star rating and review below!📌 Be sure to follow me on Pinterest for new vegan recipes!
Wow, this was the neatest thing I’ve ever seen! I started making this recipe and when I added the aquafaba it started separating just like you said it would, and it seemed like forever to become the whipped cream that is in your picture, but I kept whipping and it turned out beautiful and it is super yummy. It almost tastes a little bit like a caramel flavor!
I’m so glad that you gave it a try!
Hi thank you for the recipe. I have family who’s allergic to beans, lentils and peas. What could I use instead of the Aquafaba? Thank you
Sorry, I can’t think of anything that would work for that.
This is a fantastic recipe! I was hesitant to use aquafaba thinking it would make the frosting taste or smell weird, but it was great! Just a smooth and tasty, vegan frosting. I used it on vegan cupcakes for my son’s daycare since he has quite a few allergies. It was a hit! Great job with this recipe and thank you so much for sharing.
I’m so glad that you liked it! It’s my family’s favorite frosting!
Hello! Have you tested this with Earth Balance? Stick or margarine form?
I can’t remember if I did. It has been a while since I developed this recipe, but I know that I tested it with tub-style Earth Balance and all of the types of vegan butter that I could find at the time and Country Crock Plant Butter was the only one that worked with that much aquafaba. You can use another type of vegan butter and slowly add the aquafaba, but other types only hold about 2 tbsp before the frosting starts to break down.
I just made this whipped frosting and I am blown away! It is delicious and the texture will be perfect for my Banoffee pie and English trifle (I’m throwing a vegan tea party). Thanks so much for the fantastic recipe!
You’re welcome, Kelly! I’m always amazed at the silky texture of this frosting!
Can I add food coloring to this?
Yes, definitely! Enjoy! 🙂
Hello, I’ll be making this next month for my daughter’s kindergarten graduation. Some little ones in her class are vegan and was happy to come across your recipe. I can’t finde the butter sticks but I did find the one in the container. Do you know if their is a difference?
Thanks in advance
I’m not sure about the container. I have only had success with the stick plant butter. I would do a test batch to see if it works. If it doesn’t work, you can make regular vegan buttercream. Here is the link to that recipe… https://thehiddenveggies.com/vegan-buttercream/
I’ve tested this recipe with alsan-s margarine and it also worked.
Wow! Great to know!
Can you use the regular country crock sticks (vegan) . I have been unable to find the plant butter in sticks only the tub.
I think that it may work, but I have not tested it with the regular sticks, just the one that says plant butter sticks, but they may be very similar.
Can you freeze this whipped cream?
Yes, it will freeze well as long as it’s in an airtight container. Enjoy!
Hi there! I tried to make this today but it never came back together, it has very small ‘curds’ and isn’t smooth. I had to reduce my aquafaba, do you think that’s what caused it? Any assistance is very much appreciated!!! Thank you!
Hi Sarah, it usually looks like cottage cheese for a minute or two when all the aquafaba is added. Keep whipping it and it should come together and turn back smooth and creamy. I think the tempature may have been off. Was the plant butter too cold? Or was the aquafaba still hot from reducing it?
This is the best frosting I have ever made! I used the Country Crock Plant Butter made with almond oil, aquafaba from Great Northern Beans (always nice and thick), I made my own powdered sugar so it was sugar free. I’m thinking I will try adding in a little strawberry reduction and see how it turns out!
Thanks so much for this recipe! A big hit!
I’m so happy that the recipe worked so well for you! 🙂
Hi, I was wondering how long will the frosting hold its shape? Will it harden or will it droop over time. Can I frost my cookies 2 days early?
It will hold its shape well and you can frost them up to 2 days early. Enjoy!
OMG! This stuff is amazing! I can’t get enough of this silky texture! I like it better than frosting. It’s my new go-to for every cake I make from now on!
I’m so happy that you liked it, Jessica!
Hi Monica,
Country Crock Plant Butter is not available in Australia that I’ve seen. Do you know if Nuttelex would work in your recipe?
I’m sorry, but I don’t know. We don’t have Nuttelex where I live so I couldn’t tell you for sure. I would just add the aquafaba slowly. Other types of vegan butter can keep it’s form with about 2 tablespoons of the aquafaba, the country crock brand holds its form with much more. Hope that helps.
i’m making this rn. would any type of margarine work
for this? what do u think the best possible substitute is
I have tried it with many different brands and even my homemade butter, but it doesn’t work. If you use any other type of vegan margarine, you can add about 2-3 tablespoons of aquafaba, but that is it, and then it will start to separate and get runny. There is something about the Country Crock sticks that holds together like no other.
Hi Monica,
Thank you for this recipe. Do you think I can add a bit of meringue powder to make this more shelf stable. Or is it good as is? Testing today. Thanks.
I have never tested it with meringue powder. Let me know how it goes.
Hi Monica, love your site and am just starting to experiment with your recipes! Especially the dairy alternatives – looking at cream cheese especially 🙂
Anyway, question about the Country Crock Plant Butter – there are two kinds available near me, one with Avocado Oil and one with Olive Oil. Will either one work for your recipe, or is one better than the other??
Thank you!!
Cyn
Also, forgot to ask – is this recipe enough to fully frost a 2-layer cake, or should it be doubled?
Thanks again!!
If you want a fairly thick layer of frosting on a layer cake, I would double this recipe. Enjoy! 🙂
Hi Cynthia, I always use the olive oil version sand have never tested it with the avocado version since avocados don’t agree with me. However, I’m pretty sure that either would work. Enjoy! 🙂