Creamy Vegan Vanilla Frosting

Finding a reliable dairy-free frosting recipe that actually tastes good can feel like searching for a needle in a haystack. Between grainy textures, odd aftertastes, and recipes that just don’t hold up well on cakes, it’s enough to make any home baker want to give up and reach for the store-bought stuff.

That’s why this vegan vanilla frosting has become my go-to recipe – it’s smooth and creamy, pipes beautifully on cakes and cupcakes, and most importantly, tastes just as good as traditional buttercream. Plus, it only needs a handful of basic ingredients you can find at any grocery store.

What Kind of Plant-Based Butter Should I Use?

For vegan frosting, stick-style plant-based butter works much better than the spreadable kind that comes in tubs. Brands like Earth Balance, Miyoko’s, or Country Crock Plant Butter sticks are all good options since they’re firm enough to hold the frosting’s shape. Make sure your butter substitute is truly at room temperature – this usually takes about 1-2 hours on the counter. If it’s too cold, you’ll end up with lumpy frosting, but if it’s too warm and melty, your frosting won’t hold its shape. A quick test: when you press your finger into the butter, it should leave an indent but not feel greasy or squishy.

Options for Substitutions

This vegan frosting recipe is pretty simple, but here are some helpful swaps if you need them:

• Plant-based butter: You can use any brand of vegan butter sticks – they all work well. Coconut oil (solid, not melted) can work too, but you’ll need to keep the frosting cool as it softens quickly. Just avoid tub-style vegan spreads as they’re too soft for frosting.
• Confectioners’ sugar: This is a must-have for smooth frosting, but you can make your own by blending regular sugar in a high-speed blender until powdery. Just make sure it’s very fine or your frosting will be grainy.
• Plant-based milk: Any plant milk works here – almond, soy, oat, or coconut milk. Just avoid flavored varieties unless you want that taste in your frosting. Rice milk tends to be a bit too thin.
• Vanilla essence: Vanilla extract works perfectly here too. For a different spin, try almond extract, maple extract, or even a touch of lemon extract. Start with half the amount if trying other extracts as they can be stronger.

Watch Out for These Mistakes While Making

The temperature of your plant-based butter is crucial – using it straight from the fridge will lead to lumpy frosting, while overly soft butter will make your frosting too runny, so aim for butter that’s soft enough to leave a slight indent when pressed.

Adding all the sugar at once is a common error that can result in a grainy texture and sugar clouds all over your kitchen – instead, incorporate it gradually, about 1/2 cup at a time, mixing well between additions.

Many bakers make the mistake of adding too much plant milk too quickly – start with just one tablespoon and add more in tiny increments, as you can always thin the frosting but it’s much harder to thicken it once it becomes too loose.

For the smoothest results, don’t rush the mixing process – beat the butter alone for 3-4 minutes until creamy, and continue beating for another 2-3 minutes after adding all ingredients to achieve that perfect, fluffy consistency.

What to Serve With Vegan Vanilla Frosting?

This vegan vanilla frosting is perfect for spreading on all your favorite baked treats! It works wonderfully on classic chocolate or vanilla cupcakes, and makes a great filling between layers of any plant-based cake. For something different, try spreading it on graham crackers or using it as a dip for fresh strawberries – my kids love this as an after-school snack. You can also sandwich this frosting between two soft cookies to make your own cookie sandwiches, or spread it on cinnamon rolls for an extra sweet breakfast treat.

Storage Instructions

Keep Fresh: This vegan vanilla frosting stays good in an airtight container in the fridge for up to a week. Just make sure to press some plastic wrap directly onto the surface of the frosting to prevent a crust from forming – this works like a charm!

Make Ahead: You can whip up this frosting a few days before you need it. Just keep it in the fridge until you’re ready to use it. When you want to frost your cake or cupcakes, let it sit at room temperature for about 30 minutes and give it a quick whip with your mixer to make it smooth and creamy again.

Freeze: If you’ve made extra frosting, you can freeze it for up to 3 months in a freezer-safe container. When you’re ready to use it, thaw it overnight in the fridge, then let it come to room temperature and whip it up again until it’s nice and fluffy.

Preparation Time	10-15 minutes
Cooking Time	0 minutes
Total Time	10-15 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1500
• Protein: 1-3 g
• Fat: 100-120 g
• Carbohydrates: 160-180 g

Ingredients

• 1 cup plant-based butter, at room temperature
• 3 cups confectioners’ sugar
• 2 to 3 tablespoons plant-based milk
• 1 teaspoon vanilla essence

Step 1: Cream the Butter

In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl using an electric hand mixer, beat the butter on medium speed until it is smooth and creamy.

This should take about 2 minutes.

Make sure the butter is at room temperature for best results.

Step 2: Incorporate the Powdered Sugar

Gradually add the powdered sugar to the butter, about a cup at a time.

Start mixing on low speed to prevent the sugar from flying everywhere, then gradually increase to medium speed as it begins to incorporate.

Continue this process until all the powdered sugar is mixed in and well combined with the butter.

Step 3: Add Liquid Ingredients and Final Mixing

Add 2 tablespoons of milk and a dash of vanilla extract to the mixture.

Beat on medium speed for 3-4 minutes until everything is well combined, ensuring to scrape down the sides of the bowl as needed to fully incorporate all ingredients into a smooth frosting.

Step 4: Adjust the Consistency

If the frosting appears too thick, add a bit more milk, 1 tablespoon at a time, until you reach the desired consistency.

Conversely, if the frosting is too thin and runny, incorporate additional powdered sugar, 1/2 cup at a time, until it thickens up to your liking.

Step 5: Use and Store the Frosting

Once the frosting is at the perfect consistency, use it to pipe onto cupcakes, spread on a cake, or any other dessert you fancy.

Enjoy your delightful homemade icing!

For future use, you can prepare the frosting up to 2 days in advance.

Store it in the refrigerator, then bring it to room temperature before using.

It can also be frozen for up to 3 months; just thaw it in the fridge and bring it to room temperature before use.