Looking for a silky-smooth vegan buttercream frosting that’s perfect for cupcakes, cakes, and cookies? You’re in the right place. This foolproof recipe is creamy, perfectly sweet, and easy to customize. Whether you’re frosting a vegan vanilla cake or piping swirls onto cupcakes, this vegan frosting delivers classic American buttercream texture—without the dairy.
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What Makes This Vegan buttercream Frosting Recipe Special
A good frosting can take any cake or cookie dessert from “meh” to memorable. This vegan buttercream frosting is everything you want it to be: rich, fluffy, and it pipes well. You can make it with either a hand mixer or a stand mixer and uses just a handful of pantry staples. Plus, it’s easy to make ahead and customize with flavors like lemon, chocolate, or even peanut butter.
Oh, and did we mention there’s no shortening or dairy? Just simple plant-based ingredients and plenty of sweet, creamy goodness.
Ingredients
- unsalted vegan butter sticks (like Miyoko’s, Flora Plant Butter, or Country Crock Plant Butter Sticks)
- powdered sugar
- vanilla extract or vanilla bean paste
- non-dairy milk (like oat, almond, or soy)
- salt (optional)
Instructions
- Using the whisk attachment on a stand mixer or hand mixer, beat room-temperature vegan butter on medium-high speed for 2–3 minutes until light and fluffy.
- Gradually add the powdered sugar, about ½ cup at a time, beating on low speed until incorporated. Scrape down the sides as needed.
- Once all the sugar is mixed in, add the vanilla extract and 1 tablespoon of dairy-free milk.
- Beat on high speed for another 2–3 minutes. If frosting is too thick, add a little more milk, 1 teaspoon at a time, until you reach your desired consistency.
- Taste and adjust with a pinch of salt or extra vanilla, if needed.
- Use immediately or store in an airtight container in the fridge for up to 1 week. Bring to room temperature and re-whip before using.
Why This Vegan Buttercream Frosting Works
Reliable texture High-fat vegan butters like Miyoko’s or Flora result in a spreadable, pipeable frosting that holds its shape.
Flavor balance A touch of salt rounds out the sweetness, and vanilla adds warmth.
Flexible and forgiving This go-to frosting is a fit for everything from birthday cupcakes to holiday cookies to vegan wedding cakes.
Variations to Try
Vegan Chocolate Buttercream Add ½ cup sifted cocoa powder and 1 extra tablespoon of non-dairy milk.
Strawberry Frosting Mix in 2–3 tablespoons of freeze-dried strawberry powder.
Lemon Buttercream Add 2 teaspoons fresh lemon juice and 1 teaspoon lemon zest.
Peanut Butter Frosting Replace ¼ cup vegan butter with natural peanut butter (unsweetened).
Colorful Frosting Use vegan food coloring gels for decorating—especially pretty for watercolor cakes.
Tips to Keep It Fresh
- always use room temperature butter to avoid lumps
- sift the powdered sugar for the smoothest result
- if frosting seems runny, chill for 10–15 minutes, then re-whip
- for sharp piping (like with piping tips and bags), use less milk
- store leftover frosting in an airtight container up to 7 days or freeze for up to 2 months
Vegan Buttercream Frosting
Ingredients
- 1 cup unsalted vegan butter sticks like Miyoko’s, Flora Plant Butter, or Country Crock Plant Butter Sticks, room temperature
- 3 ½ cups powdered sugar sifted
- 1 ½ teaspoons vanilla extract or vanilla bean paste
- 1-2 tablespoons non-dairy milk oat, almond, or soy
- Pinch of salt optional
Instructions
- Using the whisk attachment on a stand mixer or hand mixer, beat room-temperature vegan butter on medium-high speed for 2–3 minutes until light and fluffy.
- Gradually add the powdered sugar, about ½ cup at a time, beating on low speed until incorporated. Scrape down the sides as needed.
- Once all the sugar is mixed in, add the vanilla extract and 1 tablespoon of dairy-free milk.
- Beat on high speed for another 2–3 minutes. If frosting is too thick, add a little more milk, 1 teaspoon at a time, until you reach your desired consistency.
- Taste and adjust with a pinch of salt or extra vanilla, if needed.
- Use immediately or store in an airtight container in the fridge for up to 1 week. Bring to room temp and re-whip before using.
This vegan buttercream frosting is so good, no one will miss the dairy. Whether you’re making a batch for cupcakes or building a vegan layer cake, this recipe is sweet, simple, and sure to impress.
Love this recipe? Check out our full collection of vegetarian and vegan recipes for more delicious ideas! And if you’re looking to share your creations (or get inspired by someone else’s), join our closed Facebook Group, The Peas and Carrots Society, a group of non-judgy folks who welcome all! Nothing but good food, good friends, and good fun!
Want to level up your vegan desserts? Rouxbe’s Vegan Dessert course is one of our favorites. Give it a peek!
90-day online course based on Fran Costigan’s popular Vegan Baking Boot Camp.
FAQ
Can I use vegan cream cheese instead of butter?
You can, but it will turn into a vegan cream cheese frosting. Great on carrot cake or red velvet, but softer and tangier than traditional buttercream.
What’s the best vegan butter to use?
We love Miyoko’s, Country Crock Plant Butter, and Flora Plant Butter. Look for a stick-style butter, not a tub, for the best texture.
Can I make this frosting ahead of time?
Yes! Store it in the fridge up to a week. Let it come to room temperature and re-whip before using.
Does it crust like American buttercream?
Yes, it forms a light crust, which is ideal for cake decorating or crumb coats.
Can I make it keto?
To make a keto buttercream, swap powdered sugar with a keto-friendly sweetener like powdered erythritol, though texture may change slightly.
