The BEST Vegan Buttercream Frosting

5 from 1 vote

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.

Prep Time: 5

Total Time: 5

Servings: 12 - 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.

Author: Sam Turnbull

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

US Customary - Metric

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.

Coloring: Use a few drops of vegan food coloring. Or for all natural DIY colors: beet powder (pink), turmeric (yellow — just a pinch), matcha (green), blue spirulina (blue) or blueberry powder (purple).

Nutrition

Find it online:

https://itdoesnttastelikechicken.com/vegan-buttercream-frosting/

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