Must-Try Vegan Frosting (Trans-Fat Free) | Cupcake Project

Must-Try Vegan Frosting (Trans-Fat Free)

vegan buttercream frosting

When I made homemade vegan butter, my biggest question – the ultimate test – was whether or not the butter would work in a vegan frosting.  I was skeptical.  I thought that the vegan frosting would melt too quickly or wouldn’t get thick enough to pipe.  This vegan frosting far surpassed my wildest expectations.  It held its shape like a champ and it only started to melt after I left it out on my counter for two days (my house is 68 degrees F – if yours is hotter, you may need to refrigerate the frosted cupcakes).  However, the area that most surprised me was the vegan frosting’s taste.

I started preparing my vegan frosting the same way that I do my vanilla bean buttercream frosting – I beat the vegan butter and added powdered sugar.  I typically add vanilla bean paste at this point, but before adding it to my vegan frosting, I gave the frosting a finger lick test.  I couldn’t believe how good it was.  It was sweet, creamy, “buttery”, and perfectly salty (from the salted butter).  I have NEVER made buttercream without adding some kind of extract to it, but this vegan frosting was so tasty that I decided to leave it unadulterated.

I know that making your own butter seems daunting, and there are a couple ingredients in the butter that you may have never purchased – xantham gum and soy lecithin.  However, the process is simple and you can make a large batch to have on hand whenever you need a vegan frosting.  Once you have the butter, the frosting recipe couldn’t be any easier – it’s two ingredients and two steps!

Must-Try Vegan Frosting (Trans-Fat Free)

Must-Try Vegan Frosting (Trans-Fat Free)


  • 1/2 cup homemade vegan butter, cold
  • 1 1/2 cups powdered sugar


  1. Beat butter until it softens and becomes light and fluffy (about a minute on high speed).
  2. Mix in powdered sugar a little at a time until it all comes together and looks like frosting.

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8 Responses to Must-Try Vegan Frosting (Trans-Fat Free)

  1. Randy Nissinoff October 9, 2012 at 3:29 am #

    This healthier versions of a favorite classic Cake Recipes will have your kids looking forward to eating their cakes!

  2. Eftychia October 17, 2012 at 9:44 am #

    Yummy dish!

  3. cheap prom dresses November 27, 2012 at 6:27 am #

    It’s the flavor I despise the most (well, next to celery!), but I’m going to guess black licorice!

    cheap prom dresses

  4. Nina January 27, 2013 at 4:23 pm #


    I was wondering if you have a recipe for gluten free/dairy free/vegan buttercream that does not melt easily in room temperature for at least 8 h long? Thank you!

  5. Unknown March 31, 2013 at 7:15 am #

    This comment has been removed by the author.

  6. Fabrizia March 31, 2013 at 7:17 am #

    Hi, there,

    Would it be too much to ask for a video or pictures of the making of this vegan buttercream?
    I just did mine but it really doesn’t look like yours.
    The taste is great, it tastes like the coconut oil.
    But it looks yellowish and I can chew the grains of sugar when I try it.

    Any ideia what I did wrong?


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