How to Make Vegan Buttercream Frosting [Vanilla]

Publised on 16/06/2024. Last Updated on 27/09/2024 by Richard

My totally foolproof vegan buttercream frosting recipe with a sweet vanilla flavour. Ideal for frosting cupcakes, layer cakes and all sorts of other dreamy plant-based desserts.

For years I started every attempt to bake a vegan cake by googling "perfect vegan buttercream frosting". Eventually I realised "hey, I'm a recipe developer, why don't I make the perfect version of this recipe!"... and I did!

It took me a while, but this recipe is easy, delicious, and perfect for all sorts of vegan bakes. I've used it on everything from layer cakes to vegan cupcakes. Trust me, it's the perfect vegan buttercream recipe if you're looking for consistency and a reliably smooth, silky texture!

What is Vegan Buttercream Frosting?

Vegan buttercream frosting is a dairy-free alternative to traditional buttercream frosting, crafted with plant-based ingredients that offer the same creamy texture and rich flavour. As you know, I'm a great big vegan, so I use this recipe for ALL my bakes. Can we say heavy rotation?? This type of frosting is perfect for anyone following a vegan lifestyle, has dairy allergies, or simply prefers a plant-based diet.

What Does Vegan Buttercream Frosting Taste Like?

You might be wondering if vegan buttercream frosting can truly match the taste and texture of its dairy counterpart. Let me tell you hun, the answer is absolutely yes! With the right ingredients and techniques, you can achieve a creamy texture and smooth consistency that rivals any traditional buttercream. The key is using high-quality vegan butter and incorporating the sugar and vanilla properly. so let's have a peek at what you'll need to nail this recipe, starting with equipment!

Equipment You'll Need

Making vegan buttercream frosting is easy peasy, but having the right equipment can make the process even easier and guarantee the best results. Here’s what you’ll need for my recipe:

• Stand Mixer or Electric Mixer: A stand mixer with a paddle attachment is ideal for beating the vegan butter and incorporating the icing sugar. If you don’t have a stand mixer, an electric hand mixer will work just as well. The key is to beat the ingredients thoroughly to achieve a smooth and creamy texture. Trust me, you don't want to make this recipe by hand - you'll end up with a very sore bicep and very lumpy frosting!
• Large Bowl: A large mixing bowl is useful for combining your ingredients. If you're using a hand mixer, make sure the bowl is deep enough to prevent the icing sugar from spilling over the edges. You don't want the kitchen to look like there's been an explosion at the sugar factory!
• Spatula: A spatula is useful for scraping down the sides of the bowl to ensure all ingredients are fully incorporated.
• Sieve: Sifting the icing sugar before adding it to the butter helps avoid lumps and ensures a smooth consistency. It can also prevent the frosting from splitting, which happens more easily with vegan ingredients, unfortunately!
• Kitchen Scale and Measuring Spoons: Accurate measurements are crucial for the perfect consistency, so I always recommend using kitchen scales where possible. If you don't have any, I've provided a cup conversion in the recipe card below!
• Piping Bag and Tips: If you plan to decorate cupcakes or create gorgeous designs, a piping bag with various tips is a must-have.
• Airtight Container: For storing any leftover buttercream, an airtight container is essential to keep it fresh and prevent it from drying out.

Ingredients You'll Need for This Vegan Buttercream Frosting

To make the best vegan buttercream frosting, you only need a few simple ingredients:

• 150 g vegan butter at room temperature
• 300 g icing sugar, sieved
• 1 teaspoon vanilla bean paste or vanilla extract

These ingredients are straightforward, but the magic happens in how you combine them. Let's dive into the step-by-step process.

How To Make Vegan Buttercream Frosting!?

As always, the FULL RECIPE is at the bottom of the page - scroll on down if you're in a hurry. If not, allow me to walk you through a little step by step!

1. Prepare Your Vegan Butter. Place the vegan butter in the bowl of a stand mixer fitted with the paddle attachment. If you don’t have a stand mixer, an electric hand mixer will work just fine. Beat on medium speed for at least 3 minutes, stopping occasionally to scrape down the sides of the bowl. This ensures that the butter is nice and creamy. Oh and remember to use room temperature vegan butter!

2. Add the Icing Sugar. Reduce the mixer speed to low and, working with a few tablespoons at a time, add the icing sugar. Allow each addition to be fully incorporated before adding more. This step is crucial for achieving that silky texture I've been harping on about. If you think you're adding your sugar too slowly, you're not!

3. Incorporate the Vanilla. Once all the sugar is added, pour in the vanilla bean paste or vanilla extract. Increase the mixer to high speed and beat the buttercream for another 30 seconds or until it reaches a nice, fluffy consistency.

4. Decorate! You're now set for applying your vegan buttercream frosting to anything, in any way you like, such as my vegan Victoria sponge cake! If you're more of a chocolate fan, you can find my chocolate version of this buttercream here! And finally you can find my vegan cream cheese frosting here! 

How to Store Vegan Buttercream Frosting

If you're planning to use a piping bag to apply the buttercream to a cake, say for my Vegan Birthday Cake Recipe, store the buttercream at room temperature until you're ready to use it. If not, cover the bowl and keep it in the fridge for up to 24 hours. The buttercream will firm up while refrigerated but should remain light and fluffy when brought back to room temperature.

Tips for the Best Vegan Buttercream Frosting

For anyone looking to go above and beyond, here are some top tips for next level frosting!

Consistency is Key: The right consistency is essential for perfect vegan buttercream frosting. If it’s too thick, add a teaspoon of non-dairy milk (like soy, almond or coconut milk) until you reach your desired consistency. If it’s too thin, add a bit more icing sugar. I don't call for the addition of any dairy-free milk in this recipe because, for me, the texture is just perfect, but this may vary depending on the brand of vegan butter you use. 

Avoid Air Bubbles: To avoid air bubbles in your piping bag, I like to sit the tip of the bag in a large cup and fold the edges over. Add a little vegan buttercream frosting at a time then use the side of your hand to push any air bubbles to the top of the bag. Seal loosely and you're good to go!

Flavour Variations: For a chocolate version of this buttercream, simply add 2-3 tablespoons of cocoa powder. I like to play with flavour extracts too, such as lemon, almond and coconut, to add a twist to this simple base recipe. You do you! Go wild and customise however you'd like! It can also be easily coloured with food colouring to match any theme or celebration!

Some Tips on Ingredients

Vegan Butter Options: My favourite option for vegan butter in the UK is Flora (the block variety, not the spreadable kind). If I'm in the US I find that Country Crock Plant Butter Sticks or Miyokos Creamery work best! But honestly, any good-quality vegan butter will do as long as it's a block variety. Just make sure it’s at room temperature for the best results. The right vegan butter can make all the difference in achieving that perfect creamy texture.

Icing Sugar / Confectioners Sugar: For most frosting recipes it's important to use either icing sugar or confectioners sugar (also known as powdered sugar). But be careful! Many brands (particularly in the US) are not vegan since they use a product called bone char in the manufacturing process. Be sure to use a vegan sugar variety, and if you're not sure, use this guide! 

Vanilla: This is the only flavouring we're using in this recipe, so be sure to use a good quality variety. Vanilla extract is a natural product and far superior to vanilla "essence" or vanilla flavouring. If you can find vanilla bean paste, which is studded with actual vanilla pods, use this!

Vegan Buttercream Frosting FAQs

So there you have it! A simple, delicious vegan buttercream frosting that’s sure to impress. Whether you’re making a vegan cake for a birthday, a chocolate cake for a special event, or just because you feel like baking and sitting in front of the telly with a spoon and a mug of tea! This frosting is the perfect finishing touch. It’s versatile, easy to make, and absolutely delicious.

Remember, the key to the best vegan buttercream frosting is in the details. Take your time to beat the butter properly, add the sugar slowly, and don’t rush the process. 

I’d love to see how you use this vegan buttercream frosting recipe! Share your creations on social media and tag me (@schoolnightvegan) so I can see your beautiful cakes and cupcakes. Happy baking!

Vegan Buttercream Frosting [Vanilla]

My totally foolproof vegan buttercream frosting recipe with a sweet vanilla flavour. Ideal for frosting cupcakes, layer cakes and all sorts of other dreamy plant-based desserts.

5 from 21 votes

Print Pin Rate

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 1 portion

Calories: 2062kcal

Author: Richard Makin

Ingredients

• ▢ 150 g vegan butter block variety, at room temperature
• ▢ 300 g icing sugar sieved
• ▢ 1 teaspoon vanilla bean paste or vanilla extract

Metric - US Customary

Instructions

• Place the vegan butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for at least 3 minutes, stopping the mixer occasionally to scrape down the sides.
  150 g vegan butter
• Reduce the mixer speed to low and, working with a few tablespoons at a time, add the icing sugar, allowing the previous addition to become fully beaten before moving onto the next.
  300 g icing sugar, 1 teaspoon vanilla bean paste
• Once all the sugar is added, add the vanilla bean paste and increase the mixer to medium/high speed and beat the buttercream for a further 30 seconds or until nice and fluffy.
• If you're using a piping bag to apply the buttercream to a cake, store the buttercream at room temperature until ready to use. If not, cover and keep in the fridge for up to 24 hours. The buttercream will firm up while refrigerated but should remain light and fluffy.

Notes

- Make sure your vegan butter is at room temperature. The best vegan butter for this recipe is the kind which comes in a block. If you can't find that one, use a vegan margarine instead. I like to take my vegan butter out of the fridge at least an hour before making this recipe. If not, the butter tends to split and curdle on contact with the icing sugar.

- Many icing sugars (or confectioners sugar in the US) are vegan but some arent. They occasionally use bone char as an anti-caking agent in certain brands. It's important to check the brand you use online before purchase.

- Not all vanilla flavourings are created equal. Use real vanilla seeds or vanilla bean paste if you can. If you can't get hold of these (as they're crazy expensive) use vanilla extract instead. Vanilla essence is a no-go. This is truly an imposter product! It's completely synthetic and contains no actual vanilla. Remember, vanilla is the only flavour we're adding to this recipe so it's important to use a good one if you possibly can.

- Don't try to use refrigerated vegan buttercream frosting in a piping bag. It'll be too firm and may cause the bag to rip.

Nutrition

Calories: 2062kcal | Carbohydrates: 303g | Protein: 0.2g | Fat: 97g | Saturated Fat: 25g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 39g | Trans Fat: 1g | Sodium: 975mg | Potassium: 48mg | Sugar: 296g | Vitamin A: 5729IU | Calcium: 3mg | Iron: 0.2mg

Tried this Recipe? Tag me Today!Mention @SchoolNightVegan or tag #schoolnightvegan!

WANT MORE VEGAN DESSERT!?

Why not try:

Chocolate Lava Cakes

Chocolate Chip Sheet Cake

Coconut and Lemon Cake