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American-style buttercream is a staple in so many kitchens—and after years of trial and error, I’ve learned how to make vegan buttercream frosting that’s actually stable, creamy, and sweet without being overpowering. This is the version I use for piping cupcakes and layering cakes, and in this post, I’m breaking down what works, what doesn’t, and how to fix the most common vegan frosting mistakes.
If you’re in the mood for something fruity, I have a vegan strawberry frosting that’s great for spring and summer bakes. For a tangier option, my vegan cream cheese frosting is always a hit—especially on vegan carrot cake or red velvet.
But if you’re after a classic, vanilla buttercream that works with just about everything, this is the one I come back to every time. Here are a few reasons we love this recipe and you will too:
Emily’s Recipe Notes:
- Flavor: Sweet but not overly sweet, with a balanced vanilla flavor.
- Texture: Buttery, creamy, and smooth. Stable enough to pipe and spread on cakes.
- Difficulty: Easy, but using the right ingredients is key. The butter really matters here.
- Time: Ready in under 10 minutes once the butter is softened.
- Versatility: Works great for vegan cupcakes, layer cakes, vegan sugar cookies, sandwich cookies, and vegan brownies.
Ingredients You’ll Need
Ingredient Spotlight
While this is an easy 4-ingredient recipe…that means that the quality of the plant-based ingredients matters a ton. So let’s dive into what works—and what doesn’t.
Vegan Butter
This is the most important ingredient in the whole recipe. For a light, stable frosting that holds its shape, you’ll want a stick-style vegan butter with a higher fat content (at least 79%). My favorites are Violife Plant Butter Sticks and Trader Joe’s Vegan Buttery Sticks.
I don’t recommend tub butters like Country Crock Plant Butter or Earth Balance. Tub varieties tend to be too soft and water-heavy, which makes the frosting greasy or too loose. And while Earth Balance used to be a solid option, the flavor has changed in recent years and no longer gives that classic buttery taste.
Powdered Sugar
Adds structure and sweetness. This is also called icing sugar or confectioners sugar. Look for one that’s organic or labeled as vegan.
This recipe calls for the standard amount in American buttercream, but if you want to reduce it slightly, I’ve included a note in the FAQ section. Make sure to sift it if it looks clumpy—any lumps can make the frosting gritty.
Vanilla Extract or Paste
Vanilla balances out the sweetness and adds depth. I usually use a good-quality pure vanilla extract, but vanilla bean paste is great if you want those little specks and a slightly richer flavor.
Dairy-Free Milk
Just a splash helps thin the frosting to the right consistency.
Any unsweetened non-dairy milk works here (think oat milk, almond or soy milk), but for extra richness, I like to use full-fat coconut milk from a can. It doesn’t make the frosting taste like coconut—it just adds creaminess and helps the texture stay smooth.
How to Make the Best Vegan Buttercream
The full recipe and ingredient quantities are in the recipe card below.
Let the vegan butter sit out for 20–30 minutes, until it’s cool but easily pressed with a fingertip. The ideal temp is around 68–70°F (20–21°C).
Use a hand mixer or stand mixer with a whisk or paddle attachment to beat the butter on medium speed for 2–3 minutes. It should look paler, slightly whipped and should have a smooth consistency. Add half the sugar.
After adding half the powdered sugar, beat on low speed until mostly incorporated. Add the rest, plus vanilla and 1 tablespoon of plant-based milk.
Beat on medium-high until the frosting is smooth and fluffy.
Storage Tips
After whipping the buttercream up, it’s ready for frosting cupcakes or spreading on cakes! You can transfer the vanilla frosting to a piping bag. Or dip an offest spatula into hot water, wipe off the excess moisture, and use it to spread a smooth layer onto your favorite vegan cake layers.
Want to save your vegan vanilla frosting for later? Below are a few ways to do so!
- At room temperature: If your kitchen is cool (around 68–72°F), the frosting can sit out for up to 4 hours. After that, transfer it to the fridge to be safe.
- In the fridge: Store in an airtight container for up to 5 days. When you’re ready to use it, let it sit at room temp for 30–45 minutes, then re-whip briefly to bring back the creamy texture.
- In the freezer: Freeze in a sealed container or freezer-safe bag for up to 3 months. Thaw overnight in the fridge, then let it come to room temp and beat until smooth.
- On a cake or cupcakes: Once frosted, cakes and cupcakes can be left at room temp for a few hours, then stored in the fridge. The frosting may firm up slightly when chilled but will soften again as it warms up.
Frosting Fix-It Guide
Even with a simple ingredient list, vegan vanilla buttercream can be a little fussy. Whether your frosting turns out too soft, gritty, or way sweeter than expected, the chart below covers the most common issues I’ve run into, and how to fix them fast.
|
What’s going wrong |
Why it’s happening |
How to fix it |
|---|---|---|
|
Frosting looks gritty or sandy |
Butter was too cold or powdered sugar didn’t fully dissolve |
Let the frosting sit 5–10 min, then beat again. You can also warm the bowl slightly and re-whip until smooth. |
|
Frosting is too soft or runny |
Butter was too warm or you’re using a low-fat butter |
Chill the bowl for 15-30 minutes in the fridge or freezer, then re-whip. If it’s still loose, beat in more powdered sugar, 1–2 tablespoons at a time. |
|
Frosting is thick and hard to spread |
Not enough milk or the sugar over-thickened it |
Add 1–2 teaspoons of plant milk and beat until smooth. Repeat if needed. |
|
Frosting split or looks curdled |
Cold milk or acid shocked the softened butter |
Keep beating—it usually comes back together with a few extra minutes of mixing. |
|
Frosting tastes too sweet |
That’s the nature of American vanilla buttercream—it’s sweet by default. |
Add a generous pinch of salt or 1–2 teaspoons of lemon juice to balance it out. Or use it as a base and mix in freeze-dried fruit powder, cocoa, or vegan cream cheese for variation. |
FAQs
Stick-style vegan butters with a high fat percentage work best. You want one that feels firm when cold, similar to dairy butter. My go-to choices are Violife Plant Butter Sticks and Trader Joe’s Vegan Buttery Sticks. These whip up light and stable, without going greasy or overly soft. I don’t recommend tub-style butters like Country Crock or Earth Balance—they’re too soft and water-heavy for a reliable texture.
Yes—this frosting is a great base for all kinds of flavor variations. Add extracts (like almond, lemon, or peppermint) or gel-based food coloring before the plant-based milk. That way, you can adjust the texture without accidentally thinning it out too much.
You can slightly reduce the powdered sugar, but the frosting will be softer and have a more pronounced butter flavor. If you’re using it for piping, I recommend keeping the full amount. For a less sweet option, you can blend in a few tablespoons of cornstarch in place of some of the sugar. Don’t add too much, though. It can give the frosting a powdery mouthfeel.
Yes. Freeze it in an airtight container for up to 3 months. When ready to use, thaw overnight in the fridge, let it come to room temperature, then re-whip until smooth and fluffy.
Yes—if you’re using a firmer stick-style vegan butter, it pipes beautifully and holds its shape well. If it’s warm in your kitchen, chill the frosting for 10–15 minutes before piping to firm it up slightly.
Not exactly. Vegan buttercreams tend to stay a bit softer on the surface because of the plant oils. It won’t form that classic dry “crust,” but it will firm up when chilled.
Recipes to Use this Frosting With
Vegan Buttercream Frosting
Rate this RecipeIngredients
- 1 ½ cups softened salted vegan butter, (384g) like Violife or Trader Joe’s Vegan Buttery Sticks (see more about best vegan butter here)
- 4 ½ – 5 cups powdered sugar, (480g-550g)
- 2 tsp vanilla extract or vanilla bean paste, (7g) or other extracts of choice
- 1-3 tbsp oat milk, or another vegan milk of choice like full-fat coconut milk or soy milk
Instructions
- Start with cold, softened vegan butter—let it sit at room temperature for 20–30 minutes. It should feel cool to the touch but soft enough to press with a fingertip.1 ½ cups softened salted vegan butter
- Add the softened vegan butter to a large mixing bowl or stand mixer. Beat on medium speed for 2–3 minutes until pale, light, and fluffy.
- Add half of the powdered sugar and mix on low speed until mostly combined. Add the remaining sugar, vanilla extract, and 1 tablespoon of plant-based milk. Beat on medium-high until the frosting is smooth and fluffy.4 ½ – 5 cups powdered sugar, 2 tsp vanilla extract or vanilla bean paste, 1-3 tbsp oat milk
- Adjust the consistency as needed by adding 1–2 tablespoons more milk (if too thick) or additional powdered sugar (if too soft). Use immediately for frosting cupcakes or cakes, or store according to the tips in the post.
Recipe notes
- For best results, use a stick-style vegan butter that’s firm when cold and at least 79% fat. I recommend Violife Plant Butter or Trader Joe’s Vegan Buttery Sticks.
Do not use soft tub-style butters like Earth Balance or Country Crock. These contain more water and result in soft, unstable frosting. - For a richer texture, use canned full-fat coconut milk as the liquid. It won’t add a noticeable coconut flavor.
- To color or flavor the frosting, add gel food coloring or extracts before adding milk so you don’t accidentally thin the frosting too much.
- This recipe makes enough to frost 12 cupcakes generously or a two layer 8–9″ cake.
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