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Square photo of a bowl of vegan buttercream frosting

Vegan Buttercream Frosting

  • Author: Iosune
  • Prep: 10 mins
  • Total: 10 mins
  • 12 servings 1x
  • How to
  • American
  • Vegan

Servings 12 servings 1x

Scale Tap or hover over number to scale servings

Vegan buttercream frosting, sweet, creamy, and delicious. It is super easy to prepare and ready in just 10 minutes. Only 3 ingredients required!

Ingredients

Instructions

  1. Add the vegan butter to an electric mixer bowl and beat until light and fluffy. You could also use a regular large bowl and a hand mixer. 
  2. Then add the vanilla extract and beat once more.
  3. Gradually add the powdered sugar, 1/2 cup (120 g) at a time, and continue mixing until thick and creamy.
  4. Serve immediately and use it to frost vegan vanilla cupcakes, vegan carrot cake cupcakes, or vegan carrot cake
  5. Keep the leftovers in an airtight container in the fridge for up to 1 week. It will firm up when it’s cold, so let it soften at room temperature before frosting cupcakes or cakes with it.

Notes

  • This recipe makes enough frosting for about 12 cupcakes or to frost an 8 or 9-inch two-layer cake (20-23 cm).
  • You need to use softened vegan butter, but not melted. This is really important or the vegan frosting won’t get the proper consistency.
  • Make sure the sugar you’re using is vegan. I prefer to buy vegan granulated sugar and make my own powdered sugar.
  • If your vegan frosting is too thick or crumbly, add a little bit of unsweetened plant milk (soy milk is my favorite one). You want your frosting to be very thick so it will hold its shape once on the cupcakes. If your frosting is too thin, just add more powdered sugar until thickens.

Nutrition

  • Serving Size: 1 serving
  • Calories: 249
  • Sugar: 29.4 g
  • Sodium: 157 mg
  • Fat: 14.4 g
  • Saturated Fat: 4.6 g
  • Carbohydrates: 29.9 g