Vegan Buttercream Frosting: 4 Ingredients
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!
Servings: 12
Calories: 154kcal
Ingredients
Vanilla Buttercream
- ½ cup vegan butter 1 stick
- 1 teaspoon vanilla extract
- 2 ½-3 cups powdered sugar
- 1-2 tablespoon soy milk optional
Instructions
- 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.
Video
Notes
Tips for Making Vegan Buttercream Frosting
- Make sure you've whipped the butter well before adding the powdered sugar.
- Don't add all of the powdered sugar at one time. Add half a cup of powdered sugar until you've reached your desired consistency. Depending on the butter and sugar, you may need more or less powdered sugar.
- You want your texture to be silky and smooth yet firm enough to pipe. I like my frosting on the firmer side.
- If your frosting is too thick, add soy or non-dairy milk one tablespoon at a time to help thin it out.
- Add different flavors to the buttercream by subbing vanilla extract for different flavored extracts.
- Frosting will keep at room temperature for about three days.
- It will keep in the refrigerator for up to a week or more.
- It will freeze for up to 2 months. Defrost overnight when ready to use.
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