This Vegan Maple Bourbon Buttercream Frosting is easy, fluffy and delicious. And this recipe only requires 10 minutes and 4 ingredients!
Simple and reliable frosting recipes are a must-have in any baker's arsenal and I have plenty of them. My most used recipe is my Vegan Vanilla Buttercream Frosting. Its perfect in every way and I use it for just about everything. And I also love to use Vegan Chocolate Buttercream Frosting for all of my chocolate recipes.
But today, I'm sharing a more unique buttercream flavor. This buttercream Vegan Maple Bourbon Buttercream Frosting is just as easy as all of my other frosting recipes. It only requires 4 ingredients and 10 minutes.
The maple and bourbon give the frosting a warm and rich flavor which is perfect for Autumn desserts like my Vegan Apple Spice Layer Cake!
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Ingredients
You only need four ingredients to make this frosting recipe. Here is what they are:
Vegan Butter: Vegan butter lends the creaminess to this frosting.
Powdered Sugar: Powdered sugar for structure and fluffiness.
Maple Syrup: Maple syrup adds a warm flavor flavor as well as spreadability.
Bourbon: Bourbon adds another layer of warm and rich flavor and rounds the flavor out.
Method
This Vegan Maple Bourbon Buttercream Frosting is super easy! Here's how to make it.
First, in the bowl of a stand mixer fitted with a paddle attachment, cream the non-dairy butter. Scrape the bowl down regularly, and cream until the butter is smooth and creamy.
Next, add the sifted powdered sugar. Start the mixer on the lowest speed setting. It will look crumbly here and that's okay.
Then, add the maple syrup one tablespoon at a time and you will see the frosting start to come together.
Finally, add the bourbon and mix on medium speed until smooth and fluffy and thats it!
Top Recipe Tips
Be sure to sift the powdered sugar to avoid a lumpy frosting.
Also, scrape the bowl down a lot!
Hard bits can get stuck to the sides of the bowl and need to be scraped into the mix or you will be left with a lumpy Vegan Maple Bourbon Buttercream Frosting.
Bourbon Picks
I used Makers Mark 46 for this frosting because its my favorite bourbon.
My other recommendation is Woodford Reserve.
But use what you like or what you have on hand.
Vegan Butter Recommendations
Whatever vegan butter you choose to use, make sure it comes in stick form, not in a tub. The formulas are different and butter that comes in a tub is way softer.
I used Country Crock Plant Butter here which I really like.
I also like Earth Balance Soy-Free Buttery Sticks.
Uses
This Maple Bourbon Buttercream Frosting is perfect for:
Filling sandwich cookies
Building and frosting cakes
Spreading onto cupcakes
Special Equipment
You will need a stand mixer or hand mixer for this recipe.
My pick is a stand mixer. I have had this KitchenAid mixer for 10 years and absolutely love it.
Storage
Store this buttercream frosting in an airtight container in the refrigerator for up to 2 weeks.
Or freeze for up to two months.
When you're ready to use the Maple Bourbon Buttercream, allow to sit at room temperature for a couple of hours, then add to a stand mixer and mix until its light and fluffy again.
Looking for Recipes to Pair with the Frosting?
Vegan Snickerdoodle Cupcakes by: The Pretty Bee
📖 Recipe
Vegan Maple Bourbon Buttercream Frosting
Equipment
- 1 Stand Mixer with paddle attachment
- 1 Sifter
- 1 Spatula
- Measuring Cups and Spoons
Ingredients
- 1 Cup Dairy-Free Butter Use a butter that comes in stick form
- 4 Cups Powdered Sugar, Sifted
- 3 tablespoon Maple Syrup
- 2 tablespoon High Quality Bourbon I used Makers Mark 46
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, cream the non-dairy butter, scraping the bowl down a couple of times through the process.1 Cup Dairy-Free Butter
- Add all the sifted powdered sugar and mix on low until combined. It will look crumbly here and thats okay.4 Cups Powdered Sugar, Sifted
- Add maple syrup 1 tablespoon at a time, mixing the syrup in and scraping the bowl down between each tablespoon.3 tablespoon Maple Syrup
- Next, add the bourbon 1 tablespoon at a time.2 tablespoon High Quality Bourbon
- Mix on medium speed until light and fluffy.
Notes
Nutrition
Let me know how you like this recipe!
Alison says
I didn't have bourbon so I substituted it with my homemade vanilla extract.
It came out beautifully! My first buttercream and my first vegan buttercream! Thank you!
Spencer says
I made this recipe as well and it is phenomenal! Excellent on my banana bread!
Ali says
Made this with regular butter and (aside from my own mistakes) it turned out AMAZING!!!
It didn’t get ‘crumbly’ after adding the powdered sugar like I was envisioning it would, so I added another cup of powdered sugar (bad idea, it’s super sweet after that). Turns out I just needed to trust the process, the texture is phenomenal! I also splashed in too much bourbon, but honestly still really good despite my mishaps! Saving this recipe and adding it to the all time faves!