Vegan Buttercream Frosting (Only 4 Ingredients)

By Jessica Hylton -

This Vegan Buttercream Frosting is my go-to frosting for cake recipes! It only has 4 ingredients and is super fluffy, creamy and decadent. This vegan frosting is perfect for any cake or cupcake recipe and for all of your special occasions!

vegan buttercream frosting whipped in a bowl

Vegan Buttercream Frosting

This frosting is heavenly! It truly melts in your mouth and is so simple. It will soon become your favourite frosting recipe. I have been making this frosting recipe for years and can assure you all your friends and family will love it. If you’re in the mood for some chocolate, check out my vegan chocolate frosting recipe!

This buttercream frosting is so versatile – you can add it to any birthday or special occasion cake (like my vegan vanilla cake). Spread it on cupcakes or a sheet cake! The possibilities are truly endless with this delicious vegan buttercream frosting.

Notes on the Ingredients

vegan buttercream frosting ingredients

  • Powdered Sugar: You can decide how much you want, depending on how thick you want the frosting. You’ll need between 3 and 3 1/2 cups.
  • Vegan Butter: Let it soften first. If you are using unsalted butter, add ¼ teaspoon sea salt.
  • Vegan Milk: You should only need about a tablespoon, but you can definitely add more if the frosting is too thick.
  • Vanilla Extract: to make it vanilla buttercream!

How to Make Vegan Buttercream Frosting

This frosting won’t take you more than 10 minutes to put together!

vegan buttercream frosting ingredients in separate bowls

Beat the butter and vanilla together for about 2-3 minutes with a handheld or stand mixer, until the mixture is fluffy.

Add in the powdered sugar and vegan milk until it reaches the consistency and thickness you want.

vegan buttercream frosting whipped in a bowl

Now all that’s left is to let the frosting set, and then decorate your cake or cupcakes with it! Try not to eat it all from the bowl (I know, it’s hard not to). Enjoy the delicious frosting!

two layer vegan vanilla cake with vegan buttercream frosting on one layer

Expert Tips for Success & FAQ

Let Cakes and Cupcakes Cool Before Frosting: Frosting too quickly might make the cake and cupcakes crumble. If you want a pretty cake, wait to frost until it’s cooled.

Sift Your Powdered Sugar: Make sure to sift your powdered sugar before mixing, so that the frosting is the ultimate creamy consistency.

Soften Your Vegan Butter: Be sure that your vegan butter is soft enough to spread before mixing it. You don’t want it runny though!

If Too Thick, Add Milk: The ideal frosting is not runny, but not too thick either. If yours becomes too thick, add a splash of milk until it reaches the desired consistency.

Whip It: For super fluffy frosting, you’ll want to keep whipping it. I prefer using a stand mixer for my frosting so I can whip it for about 5 minutes.

How to Store Leftover Frosting

You can store this buttercream frosting at room temperature for up to 3 days. If you want to keep it longer for future baking, keep it in the fridge for a couple weeks, or the freezer for up to 3 months.

Can You Freeze Buttercream Frosting?

You can freeze it! If you do, let it thaw in the fridge overnight beforehand so that it’s back to it’s smooth consistency.

vegan vanilla cake on a stand with vegan buttercream frosting

Enjoy friends! If you make this Vegan Chocolate Frosting, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love if you would leave a comment below, and give the recipe a rating! Thanks so much!

vegan buttercream frosting whipped in a bowl

Vegan Buttercream Frosting (Only 4 Ingredients)

This Vegan Buttercream Frosting is my go-to frosting for cake recipes! It only has 4 ingredients and is super fluffy, creamy and decadent. This frosting is perfect for all of your special occasions!
by: Jessica in the Kitchen
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 24 cupcakes
Course Dessert, spreads
Cuisine American, Universal
Ingredients
  • 3-3½ cups powdered sugar
  • 1 cup vegan butter softened
  • 1 teaspoon vanilla extract
  • 1 tablespoon vegan milk add more if needed
  • ¼ teaspoon sea salt only if using unsalted butter
Instructions

Instructions

  • Beat the butter and vanilla for about 2-3 minutes with a stand mixer or a handheld mixer, until fluffy.
  • Add 1 cup of powdered sugar. Fold it in with a spatula so it doesn’t fly everywhere, then beat for about 1 minute. Add the rest of the frosting in small increments too, until fully incorporated.
  • Add in a ½ tablespoon of vegan milk at a time until it reaches your preferred volume and consistency. Add that last ½ cup if you desire.
  • Then beat for about 5 minutes, using the spatula to mix everything together every other minute, until the frosting is fluffy, white, smooth and creamy.
NOTES
Let Cakes and Cupcakes Cool Before Frosting: Frosting too quickly might make the cake and cupcakes crumble. If you want a pretty cake, wait to frost until it’s cooled.
Sift Your Powdered Sugar: Make sure to sift your powdered sugar before mixing, so that the frosting is the ultimate creamy consistency.
Soften Your Vegan Butter: Be sure that your vegan butter is soft enough to spread before mixing it. You don’t want it runny though!
If Too Thick, Add Milk: The ideal frosting is not runny, but not too thick either. If yours becomes too thick, add a splash of milk until it reaches the desired consistency.
Whip It: For super fluffy frosting, you’ll want to keep whipping it. I prefer using a stand mixer for my frosting so I can whip it for about 5 minutes.

Nutrition

Calories: 124kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 86mg | Potassium: 3mg | Fiber: 1g | Sugar: 17g | Vitamin A: 360IU | Calcium: 1mg | Iron: 1mg
by Jessica

leave a comment

Recipe Rating




2 comments

  1. randy E thill says:

    5 stars
    One thing I do decently is dessert. I find you and I do many nearly the same. This is the perfect frosting and whipping is the big secret! I didn’t know it would keep. Now I do.

    • Gavin | Jessica in the Kitchen says:

      Thank you so much randy! We trust your judgement and always appreciate your reviews.

Send this to a friend