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!
What Are the Ingredients in Vegan Frosting?
The biggest choice to make when making vegan frosting is picking a dairy-free butter substitute.
- If I have the time, I like to make homemade vegan butter. There are a couple of ingredients in the butter that you may have never purchased, xantham gum and soy lecithin, so that might make making it a bit challenging.
- There are so many great vegan butters on the market now that you can use. My favorite option is Country Crock’s Plant Butter with Olive Oil. It has a great flavor. Earth Balance Vegan Buttery Sticks are another great choice.
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.
Another way to make vegan frosting is with cashews. If you’re curious how that’s done, take a look at my post on dairy-free chocolate frosting.
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.
Must-Try Vegan Frosting (Trans-Fat Free)
- 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.