Vegan Buttercream Frosting Recipe

I absolutely love this recipe because it’s the perfect blend of creamy and sweet, and I can customize the texture and flavor to match my mood with just a tweak of non-dairy milk or vanilla. Plus, knowing I’m indulging in a plant-based frosting makes my taste buds happy and my conscious clear, so I can enjoy it with zero guilt!

Creating this wonderfully versatile Vegan Buttercream Frosting is something I love. You start with 1/2 cup of softened vegan butter and 1/4 cup of coconut oil.

The texture is creamy. I balance the sweetness with 3 to 4 cups of powdered sugar and a pinch of salt.

My favorite way to make this frosting is with vanilla extract, which really adds depth of flavor. If the texture isn’t perfect, I adjust with a tablespoon or two of non-dairy milk.

I have made this perfect frosting with almond, soy, and oat milk. It’s terrific!

This is a perfect frosting for any cake.

Ingredients

Vegan Butter:
Yields creaminess and a rich taste; frequently has less saturated fat.

Coconut Oil:
Provides smoothness; delivers good-for-you medium-chain triglycerides.

Powdered Sugar:
Essential for the sweetness and texture of icing; principal carrier of carbohydrates.

Vanilla Extract:
Boosts overall taste; contributes scent.

Non-dairy Milk:
Modifies texture; slight in calories and free of cholesterol.

Pinch of Salt:
Balances sweetness; enhances ingredient flavors.

Ingredient Quantities

• 1/2 cup vegan butter, softened
• 1/4 cup coconut oil, softened
• 3 to 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons non-dairy milk (such as almond, soy, or oat milk)
• Pinch of salt

Instructions

1. In a big mixing bowl, add the vegan butter and coconut oil at room temperature. With an electric mixer, beat them together until they are smooth and creamy.

2. Slowly add 1 cup of powdered sugar to the butter mixture while still beating it on low speed.

3. Once you have fully combined the first cup of sugar, add another cup of powdered sugar, and keep mixing.

4. Incorporate the vanilla extract and a smidgen of salt into the mixture. Combine thoroughly.

5. Pour 1 tablespoon of non-dairy milk into the blender and blend well. If the mixture is too stiff, add the second tablespoon as needed.

6. Persist in incorporating the leftover powdered sugar, half a cup at a time, and tweak the mix’s thickness with the milk of your plant-based choice until it’s just right.

7. Once all sugar is incorporated and the mixture is fluffy, increase the mixing speed to medium-high and beat for another 2-3 minutes until light and airy.

8. Sample the frosting and modify the sweetness or saltiness as necessary.

9. Apply immediately to your baked goods by piping or spreading.

10. If you are not using it immediately, keep it in an airtight container in the fridge, and whip it again before you use it.

Equipment Needed

1. Large mixing bowl
2. Electric mixer
3. Measuring cups
4. Measuring spoons
5. Rubber spatula
6. Airtight container (for storage)

FAQ

• Q: Can I use any type of non-dairy milk for this frosting?A: Indeed. You can use any kind of non-dairy milk you like, such as almond, soy, or oat milk; they all perform well in this recipe.
• Q: How can I adjust the consistency of the frosting?A. Increase the amount of powdered sugar for a thicker consistency, or add more non-dairy milk for a thinner consistency.
• Q: Can I use coconut oil in a solid form?A: No, make sure the coconut oil is softened for easy blending with the other components.
• Q: Is it essential to use vegan butter?A: Yes, use vegan margarine to keep this frosting recipe entirely plant-based.
• Q: How can I store leftover frosting?A: Keep any unused frosting in an airtight container in the fridge, and enjoy it within a week.
• Q: Can I add food coloring to this frosting?A: Of course, natural or synthetic food coloring can be added to achieve whatever aesthetic you desire.
• Q: What’s the purpose of the pinch of salt?A: Flavor and sweetness enhancement balance the frosting. While it’s not the main ingredient by any measure, salt is an important additive to the basic sweet frosting since it makes sweet things taste even sweeter.

Substitutions and Variations

Vegan Butter: Use margarine or an easy recipe for a vegan butter substitute. Follow the directions to make a vegan margarine substitute.
Coconut Oil: Substitute with vegetable shortening for a similar texture.
Organic powdered sugar guarantees a vegan product.
Almond Extract: Use in place of vanilla in most applications for a unique flavor.

Vanilla Bean: This recipe uses baking extracts and, when available, vanilla beans. If you have vanilla beans, use them. They’re the best for baking.
Milk Alternatives: Use rice milk or cashew milk.

Pro Tips

1. Room Temperature Ingredients Ensure both the vegan butter and coconut oil are truly at room temperature before you start. This helps them blend more smoothly and avoids lumps in the frosting.

2. Gradual Sugar Incorporation Add the powdered sugar gradually to prevent a sugar cloud and ensure each portion is fully incorporated before adding more. This helps maintain a smooth consistency.

3. Adjust Consistency Carefully Use the non-dairy milk sparingly to adjust the frosting’s consistency. Start with a small amount, as a little can significantly change the texture. Aim for a consistency that holds its shape but is still spreadable.

4. Flavor Enhancements Consider adding a touch of almond extract or a bit of citrus zest for a flavor twist, while still maintaining the vanilla base.

5. Whipping for Airiness The final mixing should aerate the frosting to make it light and fluffy. Be sure to increase the speed to medium-high for the last couple of minutes to achieve this effect.