Vegan Buttercream Frosting (Dairy-Free)

Vegans rejoice! Your new favorite buttercream frosting is here!

As plant-based diets continue be become more popular, food producers are reacting by offering a wide range of alternatives to items that are traditionally made with animal-based products. Plant-based meat substitutes have been around for a number of years now, and the variety and quality continues to improve. Plant-based dairy products are also getting increasingly popular with the production of vegan “dairy” products such as milks, creams and butters.

Baking, which is generally based around grains, is a great beneficiary of this trend, with traditional dairy products being replaced by foods such as apple sauce and flax seed or plant-based substitutes typically used in baking.

Nothing elevates a beautiful simple cake like a delicious layer of buttercream, though. You’re in luck. We’re excited to bring you this simple vegan buttercream icing for your cakes and muffins. It’s absolutely delicious and super creamy tasting, and is also wonderfully easy to flavor in different ways to inject some variety into your baking life. Master this simple recipe and you’ll go back to it time and again, adding different ingredients to make new buttercreams. Try cacao, cinnamon or citrus zest for starters.

Some vegan versions of foods traditionally made with animal-based products can be disappointing… like a photocopy of the “real thing.” Not this one! This buttercream, especially when made with luxurious coconut milk, is every bit as indulgent as one made with butter and milk. It spreads beautifully, has a wonderful mouth-feel and will easily fool those who don’t know it’s plant-based.

Let’s bring your vegan baking to the next level, y’all!

Vegan Butter vs Margarine. What’s the difference?

Margarine has been around for decades, as was originally created in times of shortage as a butter substitute. The question of whether it’s healthier than traditional butter is an ongoing debate that we won’t get into here… the point is that margarine was not created to be vegan, and many margarines contain trace amounts of animal-based products or are produced in facilities that also process animal-based foods. Vegan butter is, by design, exclusively made from plant-based ingredients. It may contain many of the same ingredients as margarine, but for those following a vegan lifestyle we don’t recommend just grabbing margarine instead.

All vegan butters are not created equal – some taste more like traditional butter than others, some use healthier fats than others (you want to avoid too many Omega-6s, for example), and some are enriched with additional nutrients or flavorings. Read your labels carefully and do your research: It’s a bit of work but you only have to do it once. Find the vegan butter that works for you and stick with it.

Ingredients

1/2 cup vegan butter, softened (1 stick)
1/2 teaspoon pure vanilla extract
2 1/2 to 3 cups organic powdered sugar sifted (make sure it’s vegan-friendly)
3 to 4 tablespoons full-fat coconut milk or your preferred dairy-free milk optional, but coconut milk gives a lovely richness

How to Make Vegan Buttercream Frosting

Step 1: In a large mixing bowl, whip the vegan room temperature butter with an electric hand mixer until it’s light, about 1 minute. You’re looking for a smooth texture.

Step 2: Add the vanilla extract to the creamed butter and beat it again to incorporate.

Step 3: Slowly mix in the powdered sugar, 1/2 cup at a time, beating well after each addition. Continue until all the sugar is incorporated and the frosting looks fluffy.

Step 4: If your frosting is too thick, add dairy-free milk, one tablespoon at a time, until you reach your desired consistency. Remember, you want it to be spreadable but still hold its shape.

FAQs & Tips

How to Make Ahead and Store?

This buttercream frosting will store well in the fridge for about a week. It might lose a bit of its creamy/fluffy texture after storing, but it’s easy to bring it back by allowing it to warm up to room temperature and re-whipping it briefly.

Leftover frosting can be frozen in an air-tight container for up to a month. Thaw it in the fridge overnight, then let it come to room temperature on your counter (about an hour) before you re-whip it and enjoy!

My frosting came out a bit lumpy!

Make sure your vegan butter is at room temperature before you start. Work each stage of the process thoroughly as outlined and you’ll get a beautiful creamy texture. If your frosting is a bit lumpy, you should be able to work out those lumps by bringing the bowl to room temperature and going back in with the hand mixer. It’ll give you something else to lick before you put it in the dishwasher!

I want the frosting really thick to put into a piping bag!

Easy! adjust the thickness with the vegan milk – use a little less for a thick frosting, add a little more if you’re looking for something a bit more runny. A half-hour in the fridge will firm it up a bit, too.

I want to add flavoring. When should I do that?

Do it at the same time as you add the vanilla if you’re adding something like almond extract or zest. Cacao or spices are best added with the sugar.

Can I add food coloring?

Sure you can. It’s probably best to fold it in at the end to make sure you get the color you want… a little goes a long way.

Serving Suggestions

This buttercream is incredibly versatile and we think it tastes great with virtually everything. Try it with this for a rich, indulgent treat, Chocolate Olive Oil Cake.