vegan frosting

Fluffy Vanilla Frosting is a basic confectioners' sugar frosting that works for spreading, piping, decorating and delicious eating!

Fluffy Vanilla Frosting

unsalted butter (4 sticks) (softened)

confectioners’ sugar

tsp vanilla extract

salt

In a mixing bowl or bowl of an electric mixer, beat butter until smooth and creamy, about 2 min. Add confectioners&#x27; sugar ½ cup at a time, mixing well and scraping down sides of bowl occasionally.

Beat in vanilla and salt; stir until smooth. Frosting will keep covered in the refrigerator for up to a week. Bring to room temperature and stir before using, if chilled.

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.

This vegan cream cheese frosting is just as creamy, sweet, and tangy as the classic kind, but it&#x27;s totally dairy-free! Slather it on my pumpkin bars, carrot cake, or vegan carrot cake, or any treat you like.

Vegan Frosting

vegan cream cheese*

vegan butter (slightly softened)

sugar

vanilla extract

In a large bowl, beat the cream cheese and butter with an electric mixer until smooth.

Add the vanilla and powdered sugar and mix until smooth. If you prefer a stiffer frosting, beat in additional powdered sugar, 1 tablespoon at a time, until it reaches your desired consistency.

A fluffy white vanilla buttercream-style frosting - veganized with coconut oil.

Vegan Buttercream Frosting

coconut oil (*see instructions)

vegetable oil

Melt the coconut oil in the microwave for about 1 minute, then stir it until all the solid bits are dissolved. Place it in the freezer for 25 minutes or until it has solidified.

Allow the coconut oil to come to room temperature before proceeding. If it is too cold/hard, breaking it up with a fork and a hand mixer will help it soften.

Whip the room-temp coconut oil with a hand mixer until it&#039;s creamy. Check for any chunks and crush them up.

Cream the vanilla extract with the coconut oil.

Mix in the powdered sugar in 3 goes, then add in the syrup and oil and whisk until light and fluffy, about 2 more minutes.

Need a healthy frosting to make your baked goods complete? This Healthier Chocolate Frosting is an easy, two ingredient recipe that's sure to make any cake or brownie extra delicious. Plus, it only requires 5 minutes of hands-on work.

Healthier Chocolate Frosting

coconut cream (not coconut milk)

(12 ounces) bag chocolate chips

Make the frosting first. In a double boiler (a saucepan filled with water with a glass bowl on top filled with chocolate chips), melt your chocolate and coconut cream. The coconut cream is just the hard white part at the top of the can. Discard the remaining liquid or use in smoothies.

Once melted completely, let bowl rest on counter for 15 minutes. Then place in fridge for 2 hours.

Meanwhile, take frosting out of fridge. If it is too hard to blend, let sit for 15 minutes at room temp. If it&#8217;s soft, whisk with hand mixer until fluffy. If you don&#8217;t have hand mixer, whisk well with a hand whisk.

This Vegan Buttercream Frosting is my go-to frosting for cake recipes! It only has 4 ingredients and is super fluffy, creamy and decadent. This frosting is perfect for all of your special occasions!

Vegan Buttercream Frosting (Only 4 Ingredients)

vegan butter (softened)

vegan milk (add more if needed)

Beat the butter and vanilla for about 2-3 minutes with a stand mixer or a handheld mixer, until fluffy.

Add 1 cup of powdered sugar. Fold it in with a spatula so it doesn’t fly everywhere, then beat for about 1 minute. Add the rest of the frosting in small increments too, until fully incorporated.

Add in a ½ tablespoon of vegan milk at a time until it reaches your preferred volume and consistency. Add that last ½ cup if you desire.

Then beat for about 5 minutes, using the spatula to mix everything together every other minute, until the frosting is fluffy, white, smooth and creamy.

This vegan peanut butter frosting is silky smooth and so creamy! It pipes beautifully onto cupcakes and spreads smoothly on cakes or cookies.

Vegan Peanut Butter Frosting

Vegan Butter ((112 grams))

Peanut Butter ((83 grams) Smooth, Creamy, Salted)

Powdered Sugar ((360 grams))

Vanilla Extract

1-3 Tablespoons Soy Milk (or other non-dairy milk)

Add vegan butter, peanut butter, powdered sugar, vanilla extract and soy milk (*see notes) to the bowl of your stand mixer.

Starting at slow speed, gradually increase speed until your frosting is thick and smooth.

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*

milk

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!

Learn how to make Vegan Nutella at home in no time. This silky-smooth homemade Nutella is so rich and decadent, and it&#039;s made with just 7 simple ingredients! Use it to dip fresh fruit, use as a frosting for desserts, and more. 

Vegan Nutella

400 g raw unsalted hazelnuts (skinned)

g 60% dark chocolate

coconut oil

vegetable milk

sea salt

Preheat

Roast Nuts

Spread the hazelnuts in a baking tray, and roast for 15 minutes.

Prep Blender

Remove from the oven, and place into a food processor or high-speed blender.

Blitz

Blitz for a few minutes, until you have a thick and creamy nut butter. (You&#039;ll probably need to stop and scrape down the sides of the bowl—or jar—a few times.)

Prep &amp; Melt

While the nuts are processing, break the chocolate into small pieces and melt with the coconut oil.

Add Ingredients

Once the nut butter is ready, add the melted chocolate and coconut oil, maple syrup, vegetable milk, vanilla extract, and salt.

Blitz Again

Blitz for another couple of minutes, until everything is completely mixed together and smooth.

Store

Transfer to a sterilised jar, and store at room temperature or in the fridge for a thicker texture. It will remain good for a month.

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.

Vegan cupcakes with fluffy swirls of maple or vegan cream cheese frosting are delicious, nut free, and gluten free, but you would never know it! This allergy-friendly cake recipe is perfect for holiday gatherings.

Vegan Oat Flour Cupcakes Recipe

apple cider vinegar

non-dairy milk, room temp (curdled with vinegar)

oat flour (about 210 -215 g), sifted (see notes)

tapioca flour (30 g)

cornstarch

baking powder

baking soda

coconut oil butter (or a neutral oil)

cream

cashew cream cheese frosting

Preheat the oven to 350°F. Line a 12-cup muffin pan.

In a small bowl, stir vinegar into the milk. Let sit for 5 -10 minutes to curdle.

In a large bowl, whisk together oat flour, tapioca flour, cornstarch, baking powder, baking soda, and salt.

In a separate bowl, whisk sugar with melted oil and vanilla until blended. Stir in the milk/vinegar mixture until smooth.

Pour wet ingredients into dry and stir gently until just combined. Batter should be thick and scoopable, not runny. If your batter looks watery later, see Notes — you may need to add more oat flour to reach a thick, scoopable texture.)

Divide evenly into muffin cups, filling about ¾ full.

Bake for 18-22 minutes, until a toothpick comes out mostly clean. Check progress at 15 minutes. Cool in the pan 5 minutes, then transfer to a wire rack to cool completely before frosting.

Once cool, decorate with a frosting of choice. To create fluffy swirls of frosting, use a pastry bag with a star tip. For a touch of glitter, sprinkle some raw sugar on top!

I loved these cupcakes! I used almond milk and they came out perfectly. LOVEd the frosting especially!

These are really amazing treats!! So delish and healthy!

This was a great treat for my friend that has several food allergies. They were a huge hit!

My wife would love this. I'm not a vegan but I want to make her a surprise:)

Sweet with the right amount of tang, I'll teach you how to make the best Vegan Cream Cheese Frosting that's thick, rich and totally decadent! Perfect for Carrot Cake, Red Velvet Cake, or Pumpkin Spice Cake.

Vegan Cream Cheese Frosting

vegan butter, slightly

vegan cream cheese

In a large mixing bowl, add the slightly softened vegan butter and beat with a hand mixer (or stand mixer) until creamy and smooth. 

Drain any extra liquid in the vegan cream cheese container, add it to the bowl and beat for 30 seconds to 1 minute to combine with the butter. Do not over beat at this point, or your frosting may be too runny.&nbsp;

Beat in the vanilla to combine. With the mixer on low, gradually add the powdered sugar, 1 cup at a time, until thick and spreadable. I used 4 cups, but you may need a little more.&nbsp;

At this point, if your frosting still seems a bit too soft and runny for spreading, stick the bowl in the freezer for 15 minutes. Take it out, stir, and put it back in the freezer for another 15 minutes if needed, until a thick consistency is reached.

*If using between cake layers, make sure your cakes are completely cooled before frosting. After you apply a thick layer of frosting to the first layer, place the cake in the refrigerator for 10 minutes, then frost the cake the rest of the way, however you desired. Cakes frosted with this vegan cream cheese frosting are best kept in the refrigerator, as most of the cream cheese is made with coconut oil and is not very stable at room temperature. You don't want the top layer to slip off (trust me, I've been there!)

I made this cream cheese frosting for carrot cake cupcakes and it was fabulous. I need to bake a cake for a baby shower this summer. It will be held outdoors and I expect the temps to be hot. Will this frosting hold up in the heat. If not, do you recommend another one of your wonderful frostings?

The frosting was delicious! How long can I keep it in the freezer for?

This recipe is everything I was looking for in a plant based cream cheese icing. The only adjustment I made was to add apple cider vinegar for the tang someone else mentioned in the comments. 
Everyone raved about the icing!
Thank you Nora!

This is very good — but is the only thing I haven’t rated 5 stars because I didn’t fully get the “cream cheese” taste. Strangely, I think the frosting from the pumpkin cookies recipe has a better cream-cheese “tang” (even though there is no cream cheese in the recipe lol!) I think that little bit of vinegar in that recipe really does the trick and I would consider putting a little in this mix if I knew it wouldn’t be too runny! 
Also, earth balance is for sure the best butter for frosting, but all I had was myokos. I also used Tofutti cream cheese. (It’s my all time favorite!) 
And I’ve tried myokos cream cheese for a few recipes now and it’s really terrible… in my opinion!

I bake for my office once a month and this month's request was for carrot cake. I made your vegan cream cheese frosting using Philadelphia Brand Plant Based cream cheese and it was perfect. This frosting has a permanent place at the top of my favorites list!

Doubled this recipe for two-layer vegan Hummingbird Cake. Used one tub Daiya oat cream cheese, one tub Violife cream cheese, and two 8TBSP sticks of Earth Balance (wish that was at the beginning of the cake recipe to set out the butter to warm as I've never made frosting before, so I had to warm it while the cake was cooling during a meeting), 2 tsp vanilla extract, 2 cups of powdered sugar--sifted (1/4 of the amount suggested). Was told the frosting and cake both were delicious, light textured, well-flavored, and also right on the edge of too sweet by the crowd even though I only used 1/4 of the amount of sugar. I found the frosting a bit lumpy, but otherwise the cake and frosting, though slidy even after refrigeration, was overall a hit. Will cut sugar further next time, maybe to 1/6-1/8 of recipe, and perhaps cut the sugar in the cake by 1/2 as well as banana, apple sauce, and pineapple are already plenty sweet.

This Vegan Cream Cheese Frosting is tangy, smooth, sweet perfection! I share how to make it thicker and the best tips for the best consistency and taste!

vegan cream cheese* (bring to room temperature)

vegan butter sticks (bring

cornstarch (sifted (32 grams))

In the bowl of a mixer, beat the butter and cream cheese together for about 2 minutes until fully incorporated.

Add in the vanilla extract or paste and the pinch of salt. 

Add in a cup of sifted powdered sugar and all of the sifted cornstarch. Mix for about 1 minute or until incorporated. Add in the powdered sugar 1 cup at a time until the frosting has reached the desired thickness.

Place the frosting wrapped or covered into the fridge for at least 4 hours or overnight, until being used. You can enjoy it right away, but it will thicken up beautifully in the fridge.

You can apply it immediately to a cooled cake, then place in the fridge, or place the frosting itself, then apply to the cake later. Enjoy!

Update: it worked out great for writing on my cake using piping tools.  I couldn't get a flower to hold its shape though -- BUT, my apartment was very warm and I am going to try again after chilling the frosting longer.   This frosting is DELICIOUS, just like all of Jessica's recipes that I've made so far.  I'll use a thermometer to experiment with different temperatures, and want to start at the lowest pipable temperature, then put the piped flower in the freezer to set it.

This is going to be my go-to cream cheese frosting!

This was so great!  I used it on a vegan carrot cake.   FWIW, I used Miyokos and Toffuti.  Thank you!!!

How long is this frosting good for in the fridge? I made it and it tastes amazing by the way!

very good, my non vegan family members didn't believe that it was vegan, they eat all the cookie that had the frosting on them. Thank you for sharing

OHMYGOODNESS!!!!!!! That its all I can say about this frosting!!!  I love it. To me it's better than regular cream cheese frosting.  I used the Violife brand and AMAZING!!!!

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! 

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Top 15 vegan frosting recipes from across the web

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

Top Tags

Fluffy Vanilla Frosting

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