vegan buttercream

This fluffy, smooth, and light tasting frosting is perfect for decorating layer cakes or sheet cakes, or piping onto cupcakes. It makes enough for 12 cupcakes, or a lightly frosted 2 layer 8-inch cake. If making a naked cake (no frosting on the sides) you can frost 4 layers.

Vegan Ermine Frosting (Flour Frosting)

(33 grams) all purpose flour

(235 grams) plain non-dairy milk (e.g. soy, almond, oat, cashew)

(192 grams) granulated sugar

(113 grams) vegan butter, cool room temperature

(96 grams) vegetable shortening, cool room temperature

vanilla extract or vanilla bean paste

Whisk the flour and plant milk together in...

Whisk the flour and plant milk together in a small pot and bring to a simmer over medium heat. Cook, stirring continuously, until the mixture has thickened to a pudding, about 3-5 minutes. It will continue to thicken as it cools.

Let it sit in the pot for five...

Let it sit in the pot for five minutes, then transfer to a bowl and cover with plastic wrap so that the wrap is touching the pudding. This prevents skin from forming. Let it cool to room temperature, then stick in the fridge for 10-15 minutes.

Add your sugar to a blender or food...

Add your sugar to a blender or food processor and blend for about 30 seconds or until the sugar is fine textured.

In a stand mixer fitted with a paddle...

In a stand mixer fitted with a paddle attachment add the vegan butter and vegetable shortening and whip on medium to high speed until combined and fluffy. You can alternatively use a large mixing bowl and handheld electric beaters.

Add the sugar and beat it in, starting...

Add the sugar and beat it in, starting on low and increasing the speed to high. Let it whip in until fluffy, about 2-3 minutes. At every step, pause to scrape the sides and bottom of the bowl as needed.

Add the cooled pudding one big spoonful at...

Add the cooled pudding one big spoonful at a time (4-5 additions), whipping after each addition to incorporate. Once all the pudding has been added, turn the speed up to high and whip until light and fluffy, about 5 minutes.

Turn off the mixer and add the vanilla...

Turn off the mixer and add the vanilla extract. Then mix it in. If using a stand mixer with the paddle attachment, turn the speed on low and let it run for 1-2 minutes to press out any large air bubbles for an extra smooth frosting.

Use the frosting right away or see notes...

Use the frosting right away or see notes for tips on using later. If the frosting is a bit soft from being warm after mixing, then refrigerate until it firms up enough to use. Check on it every 5-10 minutes.

Vegan Swiss Meringue Buttercream Frosting! No need to cook sugar and eggs for this creamy, thick and irresistible frosting. It whips up like magic before your eyes, thanks to a secret ingredient!

Vegan Swiss Meringue Buttercream Frosting

(1 stick) vegan butter, slightly softened to room temperature*

powdered sugar (+ more as needed)

vanilla extract

(liquid

food

Add the vegan butter to a large bowl of a stand mixer with the whisk attachment (or you can use an electric hand mixer.) Beat the butter until creamy and smooth.

Add the powdered sugar, 1/2 cup at a time so it doesn&#039;t jump out of the bowl, until all the powdered sugar is mixed in.

Now add the vanilla and aquafaba to the bowl, and beat on medium-high speed for 5 minutes. Don&#039;t cut the time short, it really does take that long to get perfectly creamy and silky smooth. If after 5 minutes the frosting is not thick enough, add more powdered sugar, 1/2 cup at a time, until the frosting is thick, fluffy and creamy.

If adding color, mix in just a few drops of vegan friendly gel food coloring, or more until you have your desired color.

Use Swiss Meringue Buttercream to frost cupcakes, cakes or in between cookies. The recipe makes enough for about 12 cupcakes or a double layer cake.

This classic vegan buttercream frosting recipe is easy to make and perfect for all of your favorite cakes, cupcakes or even cookies. It requires just a few simple ingredients and takes about 10 minutes to whip up.

Vegan Buttercream Frosting

vegan butter (I like Earth Balance)

sugar

milk

tbsp vanilla extract (I like clear vanilla)

salt

add butter to bowl

Add the room temperature butter to a bowl or bowl of a stand mixer.

beat until creamy

beat for about 5 minutes, until fully whipped.

add sugar

Beat in the salt and powdered sugar two cups at a time while the mixer is running on low speed. Let run for about 5 minutes.

beat in milk

Beat in the milk and vanilla (I like clear vanilla for this) until completely creamy and well combined.

serve

Pipe onto cupcakes or add to cakes. Store any extra in the fridge for up to 2 weeks.

Want to know how to make the best vegan buttercream frosting that even dairy lovers will obsess over? This 4 ingredient quick vegan vanilla frosting is so easy to make and perfect for stacking, decorating, and piping onto layer cakes, cupcakes, brownies, and more!

Quick &amp; Easy Vegan Buttercream Frosting (4 Ingredients!)

(432 g) vegan butter, room temperature*

(520 g) powdered sugar, sifted*

tsp vanilla extract

In a bowl of a stand mixer with whisk attachment or a large bowl with a hand mixer, cream the vegan butter until light and fluffy. The color will begin to lighten. This should be about 2-3 minutes.

Sift in 1 cup of powdered sugar at a time, creaming the mixture together between every cup. Start with the lower speed, and increase as the powdered sugar becomes incorporated into the vegan butter. The mixture should be smooth yet thick at this point. You can add in a tablespoon of dairy free milk here to help if the powdered sugar isn&#8217;t integrating.

Add in the remaining tablespoons of dairy free milk, along with the vanilla extract, and cream together again until fluffy and light.

Apply to your cake, cupcakes, or macarons! This amount of frosting will frost an 8&#8243; cake, or generously frost a 6&#8243; cake, with extra for decorating.

Store any leftovers in an airtight container and refrigerate for up to 5 days or freeze for up to 3 months. When ready to use again, allow the buttercream to come to room temperature again lightly cream together again for 2-3 minutes (see blog post for thawing buttercream from the freezer).

I made this to go with a vegan bluberry &amp; banana cake &amp; it was yummy! I made half the amount &amp; it was enough to cover a two tier 8" cake (middle, top, &amp; 'naked cake' sides) I also added some strawberry powder for a bit of colour!

I cannot get over how delicious this frosting is. It's absolutely perfect, and I honestly like it even better than regular buttercream. I've used it for layer cakes and cupcakes so far. Thank you for the recipe!

This easy recipe for fluffy vegan vanilla cupcakes with buttercream frosting is foolproof and perfect whenever you feel like making quick muffins. The cupcakes are vegan, dairy-free, egg-free and gluten-free! Perfect for a birthday, picnic or any other day!

Vegan Vanilla Cupcakes

soy milk (240 ml,

tsp apple cider vinegar (or 1 tbsp lemon juice)

sugar (150 grams)

neutral oil (80 milliliters, e.g. canola or sunflower oil)

all-purpose flour

cornstarch

tsp baking powder

½ tsp baking soda (or 1 tsp more baking powder)

Vanilla Buttercream Frosting

sprinkles

Preheat your oven to 350°F (180°C). Line a 12-count muffin pan with cupcake liners.

In a bowl, stir together the soy milk and apple cider vinegar. Set aside for 5 minutes to curdle.

Add in the sugar, oil, and vanilla extract, and mix to combine. Then sift in the flour, cornstarch, baking powder, baking soda, and salt. Stir until just combined.

Scoop the batter into the cupcake liners. Bake for 20-25 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Let them cool in the pan for 10-20 minutes. Then remove to a wire rack and allow to cool completely.

Once cooled, top with a simple vegan vanilla buttercream frosting and sprinkles or use your favorite decoration (see blog post for tips &amp; ideas). Enjoy!

A quick and simple vanilla buttercream that is perfect for frosting and piping onto cakes and cupcakes. It is made with grain-free, cornstarch-free powdered sugar.

Easy Vegan Vanilla Buttercream {no cornstarch}

(1 cup total) vegan margarine, softened

sugar,

vanilla bean paste (see notes)

In a large bowl, beat the with an...

In a large bowl, beat the with an electric mixer on medium-high speed until light and fluffy.

With the mixer on low speed, gradually add...

With the mixer on low speed, gradually add the powdered sugar, stopping several times to scrape down sides of the bowl, until completely blended, light and fluffy. Beat in the vanilla until incrporated.

This makes enough frosting to frost a 2-layer...

This makes enough frosting to frost a 2-layer cake or 24 cupcakes.

Learn how to make the best vegan buttercream frosting! It pipes perfectly, needs only 4 ingredients and tastes incredible. Makes 2 1/2 cups or enough for 24 cupcakes or a 8-9 inch layer cake.

vegan butter, softened to room temperature

non-dairy milk

In the bowl of a stand mixer with a paddle attachment or in a large mixing bowl with an electric hand mixer, beat the butter until smooth, about 2 minutes.

Gradually add the powdered sugar, about a cup at a time, and mix starting on low speed gradually increasing to medium, until all the powdered sugar is mixed in.

Add 2 tablespoons of milk and vanilla and beat on medium speed for 3-4 minutes, until everything is well combined. Scrape the bowl as needed.

If the frosting seems too thick, you can add more milk, 1 tablespoon at a time. If the frosting is too thin and runny, simply add more powdered sugar, 1/2 cup at a time until the desired consistency is reached.

Pipe onto cupcakes, spread on a cake or anywhere else you&#39;d like. Enjoy!

You can make the frosting up to 2 days in advance. Store in the refrigerator until ready to use, then bring it to room temperature before using. It can also be frozen for up to 3 months.

These delicious vegan cupcakes are made with an easy nutmeg-laced vanilla cake batter filled with diced peaches. Frost them with the easy peach buttercream or top with some vegan whipped coconut cream and enjoy!

Vegan Peach Cupcakes

(180 grams) soy milk or almond milk

tsp (10 grams) apple cider vinegar

(200 grams) all purpose flour

(140 grams) granulated sugar

tsp baking soda

tsp salt

nutmeg

tbsp canola oil

(96 grams) finely diced peaches

(113 grams) vegan butter,

(96 grams) vegetable shortening

(380 grams) sifted powdered sugar

(55 grams) peach purée

Preheat the oven to 350ºF with a rack...

Preheat the oven to 350ºF with a rack placed in the center. Line a muffin tin with cupcake liners and set aside.

Measure out the plant milk, then add the...

Measure out the plant milk, then add the apple cider vinegar (no need to stir) and let sit for 5-10 minutes to make a vegan buttermilk.

In a mixing bowl whisk together the flour,...

In a mixing bowl whisk together the flour, sugar, baking powder, baking soda, salt, and nutmeg until combined and fluffy. To measure your flour by volume: whisk it in the container, then scoop and level.

Pour in the vegan buttermilk, then add the...

Pour in the vegan buttermilk, then add the oil and vanilla extract and whisk together until smooth. Fold in the diced peaches.

Fill the cupcake liners about 2/3 to 3/4...

Fill the cupcake liners about 2/3 to 3/4 of the way full and place in the preheated oven. Bake at 350 ºF for 20-22 minutes, or until a tester comes out clean (a couple of moist crumbs are ok). Let cool for 5 minutes in the pan, then remove and cool completely on a cooling rack. Chill cooled cupcakes in a sealed container in the fridge until you are ready to frost.

Add the vegan butter and vegetable shortening to...

Add the vegan butter and vegetable shortening to the bowl of a stand mixer or a large mixing bowl. Using handheld beaters or your stand mixer with a balloon attachment beat them together until fluffy.

Add the powdered sugar in half cup increments,...

Add the powdered sugar in half cup increments, beating it to incorporate each time before adding more. Scrape down the sides as needed. Once all of the powdered sugar has been mixed in, add the peach purée. Turn the mixer to high and whisk together until light and fluffy, about 5 minutes.

Pipe or spread frosting onto cupcakes to decorate....

Pipe or spread frosting onto cupcakes to decorate. Top with a slice of fresh peach, or some diced peaches.

Finally! A Dairy-Free Buttercream Frosting recipe that actually tastes good and pipes well! This light and fluffy vegan vanilla buttercream is made from scratch with just four ingredients in less than 5 minutes. It pipes like a dream, perfect for frosting cake, dairy free cupcakes, or even dairy free brownies!

5 Minute Dairy Free Buttercream Frosting

vegan butter (such as Earth Balance (227 grams))

vanilla extract (can add 1/2 a vanilla bean too)

oat milk (Sub soy or coconut milk)

Add the vegan butter into the bowl of a stand mixer fitted with the paddle attachment.

Mix on low-medium speed for 30 seconds.

Stop the mixer, add in the 3 1/2 cups sugar, and turn the dial to the lowest mixing setting so powdered sugar spill out of the sides.

Move to a higher speed when the sugar is more incorporated.

Move to high speed for 2 minutes, then stop the mixer and add in 1 tsp vanilla and 2 tsp dairy free milk.

Mix again on high for 1 minute.

Frost on the cupcakes or refrigerate right away.

Keep the cupcakes in the fridge before serving, the frosting can soften at room temperature.

The frosting was perfect. I frosted the cake then refrigerated it and the frosting was firm but perfect. We all enjoyed it. I used it on a vegan vanilla cake. Really perfect. Thankyou!

Seriously sooooo good!! Adding to my recipe book &amp; never making any other frosting but this one! I did dairy free for my son with eczema’s second birthday &amp; it was seriously so delicious. My husband couldn’t believe I didn’t use real butter. Will definitely try it with real butter one day though, just nice to have the option for dairy free! Thank you for this! 

I just made your cupcake recipe , I am going to use your frosting recipe tomorrow to finish them! I searched high and low for a recipe with good recipes - yours had SO many! I am excited to try them! My daughter is turning 2 , she is dairy free and her party is tomorrow. Thank you for a solution so we can enjoy a sweet treat ! Do the cupcakes need to be refrigerated? 

Hi Sam! Could I make this strawberry by adding it blended freeze dried strawberries? Maybe a cup total and reduce the powdered sugar by a cup?

I made this exactly as is and it’s so tasty!! Using it tomorrow for my daughter’s first birthday cupcakes. I just have all these freeze dried strawberries from a failed cream cheese recipe that I wanted to ask, thanks! 

Top 9 vegan buttercream recipes from across the web

The most viewed vegan buttercream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Top 9 vegan buttercream recipes from across the web

The most viewed vegan buttercream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Ermine Frosting (Flour Frosti...

Vegan Swiss Meringue Buttercream Fr...

Vegan Buttercream Frosting

Quick &amp; Easy Vegan Buttercream ...

Vegan Vanilla Cupcakes

Easy Vegan Vanilla Buttercream {no ...

Vegan Buttercream Frosting

Vegan Peach Cupcakes

5 Minute Dairy Free Buttercream Fro...

The most viewed vegan buttercream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Quick & Easy Vegan Buttercream ...