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vegan buttercream frosting in jar
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5 from 5 votes

Vegan Buttercream Frosting 5 Ways

This smooth and velvety vegan buttercream frosting will take your cakes and cupcakes to the next level of amazing! It's light, creamy, and perfectly sweetened!
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 154kcal
Author: Alison Corey

Ingredients

Vanilla Buttercream

Vegan Lemon Buttercream

Vegan Peppermint Buttercream

  • ½ cup vegan butter
  • 2 ½-3 cups powdered sugar
  • ½ tsp peppermint extract
  • 3-5 drops natural green food coloring
  • 2 tsp soy milk optional

Vegan Strawberry Buttercream

Vegan Raspberry Buttercream

  • ½ cup vegan butter 1 stik
  • 2 ½-3 cups powdered sugar
  • ½ tsp raspberry extract
  • ¼ cup freeze dried raspberries
  • 2 tbsp soy milk optional

Instructions

Vanilla Buttercream

  • Add the room temperature butter to a large bowl. Using a hand or stand mixer, cream the butter for about 1 minute or until butter is creamy and fluffy.
  • Add the vanilla extract. Cream together until combined.
  • Add the powdered sugar a half cup at a time, creaming together on high speed until all the sugar is incorporated. You will need anywhere between 2 ½-3 cups of powdered sugar until a thick frosting forms. If the frosting seems too thick, add the soy milk one tablespoon at a time.

Lemon Buttercream

  • Add the room temperature butter to a large bowl. Using a hand or stand mixer, cream the butter for about 1 minute or until butter is creamy and fluffy.
  • Add the lemon extract and lemon zest. Cream together until combined.
  • Add the powdered sugar a half cup at a time, creaming together on high speed until all the sugar is incorporated. You will need anywhere between 2 ½-3 cups of powdered sugar until a thick frosting forms. If the frosting seems too thick, add the lemon juice one tablespoon at a time, and beat together until desired consistency is reached.

Peppermint Buttercream

  • Add the room temperature butter to a large bowl. Using a hand or stand mixer, cream the butter for about 1 minute or until butter is creamy and fluffy.
  • Add the peppermint extract. Cream together until combined.
  • Add the powdered sugar a half cup at a time, creaming together on high speed until all the sugar is incorporated. You will need anywhere between 2 ½-3 cups of powdered sugar until a thick frosting forms. If the frosting seems too thick, add 1-2 tablespoons of soy milk at a time, and beat together until desired consistency is reached. If you'd like your mint frosting to be green, add a few drops of natural green food coloring, and beat until incorporated.

Strawberry Buttercream

  • Add the room temperature butter to a large bowl. Using a hand or stand mixer, cream the butter for about 1 minute or until butter is creamy and fluffy.
  • Add the strawberry extract. Cream together until combined.
  • Add the powdered sugar a half cup at a time, creaming together on high speed until all the sugar is incorporated. You will need anywhere between 2 ½-3 cups of powdered sugar until a thick frosting forms. Add the freeze dried strawberries, and incorporate. If the frosting seems too thick, add the soy milk one tablespoon at a time.

Raspberry Buttercream

  • Add the room temperature butter to a large bowl. Using a hand or stand mixer, cream the butter for about 1 minute or until butter is creamy and fluffy.
  • Add the strawberry extract. Cream together until combined.
  • Add the powdered sugar a half cup at a time, creaming together on high speed until all the sugar is incorporated. You will need anywhere between 2 ½-3 cups of powdered sugar until a thick frosting forms. Add the freeze dried raspberries, and incorporate. If the frosting seems too thick, add the soy milk one tablespoon at a time.

Video

Notes

  • Frosting will keep at room temperature for about 3 days.
  • It will keep in the refrigerator for up to a week or more.
  • Nutrition facts are calculated based on vanilla buttercream ingredients.

Nutrition

Calories: 154kcal | Carbohydrates: 25g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 62mg | Potassium: 5mg | Fiber: 1g | Sugar: 25g | Vitamin A: 365IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg