Author: Cupcakes, cakes, cookies, this Vegan Buttercream Frosting makes everything taste like a bakery treat. It's fluffy, creamy, and buttery (without the dairy), whips up in 5 minutes, and pipes like a dream. No one will guess it's vegan.
Rich, buttery, creamy, and impossibly fluffy, this vegan buttercream frosting is the ultimate finishing touch for cupcakes, cakes, cookies, and more. Whether you pipe pretty rosettes on a cupcake, slather it onto a layer cake, or sandwich it between two cookies, this silky-smooth and perfectly sweet vanilla frosting tastes JUST like the classic version and it performs just as well too, holding its shape and keeping its light, airy texture. You can whip it up in minutes, which means you can (and you will want to) add it to ALL the things!
Want a foolproof dessert combo? Spread my BEST vegan buttercream frosting over these easy vegan chocolate cupcakes for a crowd-pleasing treat.
What Makes This Vegan Buttercream the BEST
- Fluffy perfection: This dairy-free buttercream has an ultra-creamy, cloud-like texture that spreads smoothly and pipes effortlessly. If you've had trouble finding a vegan frosting that's not too soft but not too firm, this is the one!
- Stealthily dairy-free: 100% vegan but so rich and satisfying that no one will ever guess it's dairy-free. Promise!
- No weird ingredients: Just vegan butter, powdered sugar, vanilla, and a splash of creamy plant milk. Simple and reliable.
- Quick and easy: Just 5 ingredients and 5 minutes are all it takes to make bakery-style frosting at home.
- Customizable: From classic birthday cake vanilla to rich chocolate and bright lemon, this recipe can be adapted to any flavor (or color) you crave.
Ingredients for Vegan Buttercream Frosting
- Vegan butter: Choose a firm vegan butter, like Earth Balance. Softer, spreadable options won't hold up for piping.
- Powdered sugar: Sift if clumpy for the smoothest frosting.
- Full-fat coconut milk or vegan cream: Helps achieve that perfect creamy consistency.
- Vanilla extract: I like to use pure vanilla extract which has more depth than imitation.
- Vegan butter extract: Optional, for adding that authentic buttery bakery taste.
- Salt: A pinch balances the sweetness and makes the flavors pop.
How to Make Vegan Buttercream
- Whip the butter: Beat the vegan butter in a large bowl on medium speed until soft, smooth, and fluffy.
- Add sugar and flavorings: Gradually add 3½ cups of powdered sugar, coconut milk or cream, vanilla, butter extract (if using), and salt. Beat on low until combined, then whip on medium-high until light and airy.
- Adjust texture: If the texture is too soft, add more powdered sugar. If it's too thick, mix in a little extra coconut milk until it's perfect.
- Frost or pipe: Use your vegan buttercream frosting immediately to frost cakes, cupcakes, or cookies, or store for later.
Tips and Variations
- Chill for structure: If you want defined swirls and details, pop the frosting in the fridge for 5-10 minutes before piping.
- Make it ahead of time: Store in the fridge for up to 1 week or freeze for 3 months. Always re-whip before using to restore the frosting's light, fluffy texture.
- Try other flavors: In the recipe card below, I share additions and swaps you can add to this vegan buttercream frosting base to make chocolate, lemon, berry, coffee, or almond frosting.
- Color it: Use a few drops of vegan food coloring. Or for all natural DIY colors: beet powder (pink), turmeric (yellow), matcha (green), blue spirulina (blue) or blueberry powder (purple) for beautiful natural hues.
Ideas for Using This Vegan Buttercream Frosting
Use it anywhere you'd use classic buttercream, especially on cupcakes and layer cakes.
Storage
- Refrigerator: Store in an airtight container for up to 1 week. Bring to room temperature and re-whip before using.
- Freezer: Freeze your vegan buttercream frosting for up to 3 months. Thaw in the refrigerator overnight, then beat again to restore the fluffy texture.
If you try this vegan buttercream frosting recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
The BEST Vegan Buttercream Frosting
This is hands-down the best vegan vanilla buttercream. It's fluffy, creamy, rich, buttery, and pipes like a dream. No one will ever guess it's dairy-free! Perfect for cupcakes, cakes, or anytime you need the ultimate frosting.
Servings: - Yields about 2 ½ cups - enough to frost 12-14 cupcakes or a single-layer 9-inch cake. Double the recipe for a layered cake.
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Ingredients
- 1 cup firm vegan butter, (I used Earth Balance, see notes)
- 3 ½ - 4 ½ cups powdered sugar
- 4 tablespoons full-fat coconut milk or vegan heavy cream
- 2 teaspoons vanilla extract
- ¼ teaspoon vegan butter extract, (optiona for extra buttery flavor)
- ⅛ teaspoon salt, or more to taste
Instructions
- Beat the butter: In a large bowl using a handheld mixer or in a stand mixer fitted with the whisk attachment, beat the vegan butter on medium speed until soft and fluffy.
- Add the sugar and flavorings: Gradually add 3 ½ cups (420 g) powdered sugar, coconut milk or cream, vanilla, butter extract (if using), and salt. Mix on low until combined, then increase to medium-high and whip until light and fluffy.
- Adjust consistency: If the frosting is too thin, add more powdered sugar ¼ cup (30 g) at a time. If it's too thick, mix in additional coconut milk or cream, 1 tablespoon (15 mL) at a time, until you reach your desired consistency.
- Frost away: Use immediately, or store tightly covered in the refrigerator for up to 1 week or in the freezer for up to 3 months. Bring back to room temperature and re-whip before using.
Notes
Firm Vegan Butter: Some vegan butters or margarines are soft and spreadable, which makes them perfect for toast but not great for frosting. Use a firm vegan butter made for baking (it should say so on the package).
Storage: After freezing, thaw in the fridge overnight, then re-whip to restore creaminess.
Sugar Tip: If your powdered sugar is clumpy, sifting once or twice before using will give you the smoothest buttercream.
Decorating: This buttercream pipes beautifully — chill it for 5–10 minutes if you need extra definition for swirls and roses.
Flavor & Color Variations:
- Chocolate: Beat in ½ cup (40 g) unsweetened cocoa powder with the sugar. Add 1-2 extra tablespoons (15-30 mL) coconut milk if needed.
- Strawberry or Raspberry: Add ¼ cup (60 g) freeze-dried berry powder, or 2-3 tablespoons (30-45 mL) berry purée (add extra sugar if too soft).
- Lemon: Swap half the vanilla for 2-3 teaspoons (10-15 mL) lemon juice + 1 teaspoon lemon zest.
- Coffee: Dissolve 1-2 teaspoons instant espresso in 1 tablespoon warm plant milk, then whip in. Reduce the coconut milk/heavy cream to 3 tablespoons total to balance the extra liquid.
- Almond: Reduce vanilla extract to 1 teaspoon and add ½ teaspoon almond extract.
Nutrition
Serving: 1 serving (recipe makes 12 servings) | Calories: 139kcal | Carbohydrates: 0.4g | Protein: 0.1g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 3g | Sodium: 140mg | Potassium: 15mg | Sugar: 0.1g | Vitamin C: 0.05mg | Calcium: 2mg | Iron: 0.2mg
Annie says
Hi Sam,
You say "coconut milk" or "heavy cream", what heavy cream do you suggest?
Also, do you think the Becel block plant-based butter would work?
Can't wait to try this! 🩷
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Annie, great questions and I’m so glad you’re excited to try it. Yes, the Becel block plant based butter should work nicely in this recipe. For the cream, I usually use full fat coconut milk for the richest results, but you can also use a vegan heavy cream such as Silk Whipping Cream. I hope you love the frosting and have fun making it. 🩷
Karen says
I am skeptical that this will be as good as your buttercream icing in your first cookbook. 🤭 Everyone asks for that recipe. Does it taste like coconut? I’m going to try it though. I’ll let you know.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha I love that! Thanks so much Karen! No it doesn't taste like coconut as it's just a tiny bit of coconut milk added to the frosting for richness. If you want to be extra safe just use another type of vegan heavy cream you prefer. Enjoy!