Must-Try Vegan Buttercream Frosting – Dairy-Free Frosting

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This vegan buttercream frosting tastes just as good as any vanilla frosting, but it’s completely dairy-free! This vegan frosting is made from just three ingredients and it comes together super easily!

The taste of this vegan frosting is spot-on and, unlike other options for vegan frosting like aquafaba meringue, it holds its shape perfectly. It lasts on my countertop for two days and still looks perfect!

vegan buttercream frosting

What Are the Ingredients in Vegan Frosting?

The biggest choice to make when making vegan frosting is picking a dairy-free butter substitute.

Other than the vegan butter, vegan frosting just needs powdered sugar and vanilla extract.

One thing to keep in mind is that not all sugar is vegan. There are a variety of processes sugar goes through to make it pure white. For some companies, one of those processes involves running the sugar through bone char (made from burning animal bones). While there is no bone char in the end product, animals were used in producing it. Most modern sugar companies have moved away from this practice, but to be certain, refer to My Darling Vegan’s great guide to vegan sugars to seek out a vegan sugar brand.

vegan buttercream frosting on a cupcake

How to Make Vegan Buttercream Frosting

Use the same steps to make vegan buttercream that you use to make the non-vegan version.

For normal buttercream frosting, I recommend that you let the butter come to room temperature before use. Because most vegan butter is oil-based, it doesn’t take as long to come to room temperature as regular butter. In fact, vegan butter will be too soft to make buttercream if you leave it sitting out on the counter. For most brands, I use the vegan butter directly from the refrigerator.

Start by beating the vegan butter until light and fluffy. Then, mix in the powdered sugar and vanilla.

Once the buttercream is completely mixed, it is stable at room temperature for at least a few days because of its sugar content.

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vegan buttercream frosting
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3.64 from 25 votes

Must-Try Vegan Frosting (Trans-Fat Free)

This vegan frosting tastes just as good as any non-vegan vanilla frosting, but it's completely dairy-free! The taste of this frosting is spot-on and this frosting holds its shape perfectly.
Course Dessert
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 12 servings
Calories 115kcal
Author Stefani


  • 1/2 cup vegan butter cold
  • 1 1/2 cups powdered sugar
  • 2 teaspoons vanilla extract


  • Using a stand mixer or handheld electric mixer, beat butter until it softens and becomes light and fluffy (about three minutes on high speed).
  • Mix in powdered sugar a little at a time until it all comes together and looks like frosting.
  • Mix in vanilla extract.


Calories: 115kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Sodium: 61mg | Sugar: 15g | Vitamin A: 360IU
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  1. heathersays:

    Thank you for the recipe! Can you tell me if the cake, once frosted, can be stored at room temperature for a day or two?

  2. Jayesays:

    Cute video, looking forward to trying recipe!

  3. Jensays:

    What kind of 10x sugar did you use since the regular kind isn’t vegan?

  4. ashersays:

    Alrighty, I made this frosting with earth balance buttery sticks and the texture and color turned out on point. However, the taste is kinda icky. It’s very buttery, yet very sugary. Which is probably how buttercream is suppose to taste. It was just like, the two didn’t pair together in harmony, but rather stood out as individuals. I’m making this in addition to a peanut butter and chocolate frosting (both vegan) and will be serving them at my son’s birthday party tomorrow. I’ll let them be the judges=)

  5. Joannasays: does not exist. Please post vegan butter recipe or email it to me. Thanks!

  6. Fabriziasays:

    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?

    • Stefsays:

      Sorry you had that problem. I didn’t have the problem at all. Did you make the butter from scratch as well?

  7. Unknownsays:

    This comment has been removed by the author.

  8. Ninasays:


    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!

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