This easy vegan vanilla buttercream frosting recipe skips the shortening entirely! Made using vegan butter, it comes together in just 10 minutes with five ingredients. It has a delicious, rich flavor and an incredibly smooth pipeable texture for all those pretty swirls!
Quick Recipe Facts:
- Skill Level: Very easy, beginner-friendly
- Dietary: 100% Vegan and Dairy-Free
- Time: 10 minutes or less
- Yield: Enough to frost 24 cupcakes or one 8-inch two-layer cake
Why You'll Love This Easy Vegan Buttercream Frosting
- No shortening: The texture comes entirely from vegan stick butter, which means richer flavor and no waxy mouthfeel.
- Five-ingredient recipe: All you need is vegan stick butter, powdered sugar, non-dairy milk, vanilla extract, and salt.
- Pipes beautifully: This is the perfect vegan buttercream frosting for piping because it holds its shape well.
- Ready in under 10 minutes: This is an easy vegan icing recipe that comes together quickly with an electric mixer.
- Make-ahead friendly: Keeps in the fridge for up to 5 days and freezes for up to 3 months.
* Make sure to check out my vegan cream cheese frosting too!
My Secret to Dairy Free Buttercream Frosting
When it comes to making frosting vegan, I often see bakers making one common mistake! Using tub-style vegan butter. The problem is that vegan butter in the tub is crafted to be soft and spreadable straight from the fridge.
Tub-style vegan butters are formulated with a higher amount of water and liquid unsaturated oils so that they stay soft even when cold, which is great for toast. But for this vegan vanilla buttercream frosting, it's a problem because that extra moisture makes the frosting greasy, loose, and unable to hold any shape.
However, vegan stick butter is different. It's made to stay firm and is much closer to the fat content of dairy butter. This structural difference is what traps air during beating and gives my vegan frosting recipe its body.
This simple trick allows you to create a dairy free vanilla buttercream that even holds a clean star tip swirl and tastes like actual vanilla buttercream.
Key Ingredients
- Vegan stick butter: This is the most important ingredient in the recipe. Stick-style vegan butter brands such as Country Crock Plant Butter Sticks, Violife Plant Butter, Earth Balance Butter Sticks, or Trader Joe's Vegan Buttery Sticks have a fat content of around 79% or higher, which is what gives this dairy free buttercream frosting its structure.
- Powdered sugar: Provides both structural bulk and sweetness. It's important to sift your powdered sugar to break up any clumps and prevent a gritty texture.
- Non-dairy milk: I use just a few tablespoons of plant based milk to smooth out the frosting.
- Pure vanilla extract: Use pure vanilla extract, not imitation, for the best flavor. It makes a noticeable difference.
- Pinch of salt: Just a pinch rounds out the flavor and balances the sweetness of the sugar.
How to Make Vegan Buttercream Frosting
Beat the butter. Put the butter in the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl, and use an electric hand mixer. Then beat the butter on medium speed for about 2 minutes until it looks smooth and slightly fluffy.
Whip in the powdered sugar. Add one cup of the sifted powdered sugar to the bowl and then beat it into the butter on low speed. Now, add the remaining powdered sugar one cup at a time. You can increase the mixer to medium speed if needed, but stop mixing as soon as the mixture is smooth.
Mix in the plant milk and vanilla. Add 1 to 2 tablespoons of non-dairy milk, the vanilla extract, and a pinch of salt. Then beat it into the frosting on medium speed for about 1 minute, scraping down the bowl as needed.
Adjust the consistency if needed. When ready, your vegan buttercream vanilla frosting should be creamy and hold a soft peak. If it's too thin, add more sifted powdered sugar, a tablespoon at a time. If it's too stiff, add more non-dairy milk, a teaspoon at a time.
Use immediately or store. Once you've reached your desired taste and texture, pipe or spread your frosting on cooled cupcakes, cakes, brownies, or cookies. If you're not using it right away, see the notes on storage below.
Expert Tips for the Best Vegan Buttercream
- Room temperature butter is important. Too cold and the butter won't cream properly, leaving lumps. Too warm or slightly melted, and your frosting will turn out greasy and loose.
- Always sift the powdered sugar. Even a few small lumps can result in a gritty texture. This simple step will take you 30 seconds and makes a real difference.
- Don't overmix. Once everything is combined, stop beating. Continued mixing can make the frosting get runny.
- Don't worry if your vegan buttercream splits, you can save it. It's almost always a temperature issue. Just pop the bowl into the fridge for 10-15 minutes, then try re-beating it.
How to Store
- Refrigerator: You can store this vegan vanilla buttercream frosting in an airtight container in the fridge for up to 5 days. Before using, just bring it to room temperature and re-beat with a hand mixer for 30-60 seconds to restore its smooth consistency. Frosted cakes last about 4 days in the fridge.
- Freezer: Buttercream freezes surprisingly well. Store it in a freezer-safe airtight container for up to 3 months. Then thaw overnight in the fridge, bring to room temperature, and re-beat before using.
- Room Temperature: Once spread on a cake or cupcakes, the frosting is typically fine at room temperature for up to 2 hours in a cool room. In the summer, you've got about an hour.
How To Use Vegan Vanilla Frosting
- Pipe it onto these vegan vanilla cupcakes or vegan double chocolate muffins.
- Make a vegan chocolate chip cookie sandwich.
- Use this vegan buttercream for cake on my vegan red velvet cake.
Frequently Asked Questions
Typically, yes, but it depends. Vegan buttercream is safe at room temperature for a few hours, which is plenty of time for a party or an event. However, if you're making a cake a day ahead, you need to refrigerate it and then let it sit at room temperature for 30 to 45 minutes before serving so the frosting softens back up.
Soy milk is my first choice because it's neutral in flavor, has a decent fat content, and produces a smooth and stable frosting. Oat milk is a close second and adds a little creaminess. I try to steer clear of thin nut milks like almond or rice, which can make the frosting a little less stable for piping.
Technically yes, but expect a softer consistency that won't hold a piped shape as well. Tub vegan spreads have a higher water content and more liquid oils. That said, if a stick-style butter isn't available, you'll likely need an extra ¼ to ½ cup of powdered sugar to firm up the frosting. But even then, it's better for spreading and not piping.
Yes, it's naturally gluten free as written. Just double-check that your powdered sugar hasn't been processed in a facility that also handles gluten.
More Vegan Dessert Recipes You'll Love
If you loved my vegan vanilla buttercream frosting recipe, check out some of these other vegan favorites next!
Vegan Vanilla Buttercream Frosting Without Shortening
Ingredients
- 1 cup vegan stick butter, room temperature
- 3 to 3½ cups powdered sugar, sifted
- 2 to 2 tablespoons non-dairy milk
- 2 teaspoons vanilla extract
- 1 pinch fine salt
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat the room temperature vegan stick butter on medium speed for about 1-2 minutes until it looks smooth and slightly fluffy.
- Beat in the sifted powdered sugar 1 cup at a time with the mixer running on low speed. Once all the sugar is added, increase to medium speed but stop beating as soon as the mixture is combined and smooth.
- Add 2 tablespoons of non-dairy milk, the vanilla extract, and salt. Beat on medium speed for about 30 seconds to a 1 minute, scraping down the bowl as needed.
- If the frosting feels too thin for piping, add more sifted powdered sugar, a tablespoon at a time. If it's too stiff, add more non-dairy milk, a teaspoon at a time.
- Use immediately or store for up to 5 days in an airtighter container ian the fridge or for up to 3 months in the freezer.
Notes
- Tip on Butter: Always use stick-style vegan butter (like Earth Balance or Country Crock sticks). Tub spreads contain too much water and will cause your shortening-free buttercream to split or curdle.
- Room Temperature is Key: Your plant butter should yield slightly to a gentle press but still hold its shape perfectly. If it's too warm or greasy, pop it in the fridge for 5 minutes before beating.
- Refrigerator Storage: Keep in an airtight container for up to 5 days. Bring it completely back to room temperature and re-whip it with your mixer for a minute before using.
- Freezer Storage: Freeze for up to 3 months. Thaw overnight in the refrigerator, let it come to room temperature on the counter, and re-whip until completely smooth.
- Nutritional information is an estimate based on standard stick-style vegan butter. Actual values will vary depending on the exact brands you use and your serving size.
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