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 vegan frosting is perfect for any cake or cupcake recipe and for all of your special occasions!
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
- 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!
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.
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!
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.
Related Vegan Dessert Recipes
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 (Only 4 Ingredients)
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
Equipment
- Stand mixer
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
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
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.
Thank you so much randy! We trust your judgement and always appreciate your reviews.
Looks delicious, but … sadly, powdered sugar is not vegan 🙁
Hi Gina,
It is! If you ensure that it’s organic powdered sugar (or made by Florida Crystals for example, they are certified vegan sugar!) then it is for sure. If you can’t find any of these, you can actually easily make your own powdered sugar by blitzing your vegan sugar in a blender until it’s a fine powder! Hope this helps!
Can you use coconut or date sugar?
Hi Emma,
Like coconut powdered sugar or date powdered sugar? Yes!
Have you ever made this with fresh puréed strawberries? Looking for a recipe for vegan strawberry butter cream. I’ve made this one before as is and with chocolate and it’s delicious.
Hi Martha,
I would use freeze dried strawberries! Or dehydrate your strawberries in the oven until dried, then blended to a blender then added in!
Hello,
Which vegan milk did you use for this recipe? This is my first time doing anything vegan.
Hi Mylin I usually use soy!
I made a vegan pumpkin cake and this buttercream frosting. I think my son who is vegan, is really going to like it. It came out creamy and tasted great! Thankyou
I love this recipe but I’m having trouble finding the right vegan butter any suggestions?
Hi Corina thanks so much for reading. We use earth balance but in the stick butter form. I hope this helps.
Hi! Do you have any tips on adding color to the frosting? Could I use fruit? Thank you!
Hi Sehar,
Start with a drop at a time, but yes fruit liquid works too!
I made this to go on a spice cake for Thanksgiving. It was delicious! I swapped out the vanilla for apple syrup to give it a fall vibe. I’ll definitely make again. Thank you.
Awesome we’re so happy that we could help.
This buttercream is perfection! Delicious and couldn’t be easier.
I used this recipe for a batch of Macarons and it was *Chef’sKiss. I am grateful for the awesome Butter Cream recipe and just amazing content overall.
Look delicious but the one thing missing is how much does it yield? Is it enough to frost two 8 or 9 inch cake layers or 24 cupcakes?
Hi C. Moore,
This is enough to frost either or – I usually use the same amount to frosting on an 8″ or 9″
Double layer cake as I would 24 cupcakes. I hope that helps so much!