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!
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โค๏ธ This recipe is
- quick and easy to make.
- light, fluffy, and silky smooth!
- the best darn vegan whipped cream frosting you will ever eat!
๐งพ 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.
๐ช 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.
๐ฅ 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 been whipped for at least 5 minutes after adding all the aquafaba, use it like whipped cream on your favorite desserts like 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.
๐ฉ๐ปโ๐ณ 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.
๐ฅก 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.
๐ Serve it on these desserts
๐ Be sure to follow me on Pinterest for new vegan recipes!
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.
Nutrition
โญโญโญโญโญ Click the stars above or leave a comment! I'd love to hear from you!
Aneya says
Hi thank you for the recipe. I have family whoโs allergic to beans, lentils and peas. What could I use instead of the Aquafaba? Thank you
Monica says
Sorry, I can't think of anything that would work for that.
Doris says
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.
Monica says
I'm so glad that you liked it! It's my family's favorite frosting!
Grace says
Hello! Have you tested this with Earth Balance? Stick or margarine form?
Monica says
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.
Kelly says
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!
Monica says
You're welcome, Kelly! I'm always amazed at the silky texture of this frosting!
Joel says
Can I add food coloring to this?
Monica says
Yes, definitely! Enjoy! ๐
Veronica says
Hello, Iโll be making this next month for my daughterโs kindergarten graduation. Some little ones in her class are vegan and was happy to come across your recipe. I canโt finde the butter sticks but I did find the one in the container. Do you know if their is a difference?
Thanks in advance
Monica says
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/
Mat says
I've tested this recipe with alsan-s margarine and it also worked.
Monica says
Wow! Great to know!
Chefnanny says
Can you use the regular country crock sticks (vegan) . I have been unable to find the plant butter in sticks only the tub.
Monica says
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.
KC says
Can you freeze this whipped cream?
Monica says
Yes, it will freeze well as long as it's in an airtight container. Enjoy!
Sarah says
Hi there! I tried to make this today but it never came back together, it has very small โcurdsโ and isnโt smooth. I had to reduce my aquafaba, do you think thatโs what caused it? Any assistance is very much appreciated!!! Thank you!
Monica says
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?
Melinda says
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!
Monica says
I'm so happy that the recipe worked so well for you! ๐
Stacy Lee says
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?
Monica says
It will hold its shape well and you can frost them up to 2 days early. Enjoy!
Jessica says
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!
Monica says
I'm so happy that you liked it, Jessica!
Adelle says
Hi Monica,
Country Crock Plant Butter is not available in Australia that Iโve seen. Do you know if Nuttelex would work in your recipe?
Monica says
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.
destiny centeno says
iโm making this rn. would any type of margarine work
for this? what do u think the best possible substitute is
Monica says
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.
S. says
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.
Monica says
I have never tested it with meringue powder. Let me know how it goes.
Cynthia says
Hi Monica, love your site and am just starting to experiment with your recipes! Especially the dairy alternatives - looking at cream cheese especially ๐
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
Cynthia says
Also, forgot to ask - is this recipe enough to fully frost a 2-layer cake, or should it be doubled?
Thanks again!!
Monica says
If you want a fairly thick layer of frosting on a layer cake, I would double this recipe. Enjoy! ๐
Monica says
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! ๐