Vegan Vanilla Frosting

5 from 1 vote

This Vegan Vanilla Buttercream Frosting recipe is completely dairy-free and egg-free and is perfect for frosting cakes or piping onto cupcakes! And it only requires 4 ingredients and 10 minutes to make.

Prep Time5

Total Time15

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: Servings

Calories: 329kcal

Author: Megan Calipari

Cost: $3

Equipment

1 Stand Mixer with Paddle Attachment Or hand mixer and a large bowl
1 Rubber Spatula
1 Sifter
Measuring Cups and Spoons

Ingredients

24 tablespoon Vegan Butter, room temperature see note!
6 Cups Powdered Sugar, sifted
3 tablespoon Non-Dairy Milk
1 tablespoon Vanilla Extract

Instructions

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, cream the vegan butter until completely smooth and fluffy. Use a rubber spatula to scrape the bowl down a couple of times during this process to ensure everything mixes evenly.
24 Tbsp Vegan Butter, room temperature
Add the powdered sugar and mix on low until it's combined, about 1 minute.
6 Cups Powdered Sugar, sifted
Then, add the non-dairy milk and vanilla and mix on low until combined. Then, scrape the bowl down with a spatula.
1 Tbsp Vanilla Extract, 3 Tbsp Non-Dairy Milk
Now, turn the mixer to medium speed and mix until it's light and fluffy, 30 seconds to 1 minute.
Use as desired. This recipe makes enough frosting for an 8-inch, two-layer cake or 3 dozen cupcakes.

Notes

Be sure to use a vegan butter that comes in stick form. I love Country Crock Plant Butter Sticks.

Scrape the bowl down with a rubber spatula a couple of times during each step in this process for the creamiest buttercream!

I prefer using a stand mixer for this recipe, but a hand mixer will work. I find that using a hand mixer takes a little longer.

This recipe makes enough frosting for an 8-inch, two-layer cake or 3 dozen cupcakes.

Nutrition