This is the ultimate vegan vanilla buttercream recipe, perfect for piping and decorating your favourite cakes and cupcakes. This post will show you how to make the smoothest, creamiest frosting that is not only dairy-free but also tastes delicious.
Use this buttercream with this impressive vegan vanilla cake or make a batch of vegan vanilla cupcakes instead!
This recipe is my go-to. It’s the easiest, creamiest, most delicious way to finish off any cake or cupcake. Plus it’s so quick and easy to make!
This recipe has not only been enjoyed by all my friends, family and work colleagues, it has also been made by count-less readers over the years who’ve raved about just how good this frosting is. It’s the only buttercream recipe you’ll ever need.
Buttercream frosting is all about the texture. It needs to be smooth and creamy but still have enough structure to pipe and hold it’s shape. The more you practise piping, the more you’ll learn the feel of texture you’re looking for. Too thin, just add more icing sugar, too thick and add a little more liquid.
This recipe came about because I wanted to enjoy delicious, decadent cakes without the dairy and since then has been a staple in my house. So if anyone you know can’t eat dairy or follows a vegan diet then treat them to a cake (you can find many options in the archives of this site) with a generous swirl of this buttercream and I guarantee they will love it.
Key Ingredients
To make this frosting you really only need 4 key ingredients.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Dairy-free butter – this is the key ingredient to make this the best frosting. Use a quality dairy-free butter substitute here for the best flavour and texture. I love and always use Nuttelex Buttery which is an Australian product. In the US, the closest alternative is Earth Balance which I understand to be very similar.
- Icing sugar – I use the icing sugar mixture from the supermarket, not the pure icing sugar. The only difference is the mixture has a little bit of cornflour added which means it’s less likely to clump together and turn rock solid.
- Vanilla Extract – for flavour.
- Dairy-free milk – my preference is usually vanilla almond milk, but I’ve used regular almond milk, soy milk and oat milk in a pinch and all give fantastic results. You only need a little bit but it’s going to make this frosting super creamy.
- Salt – technically optional but if you want to cut the super sweetness due to the amount of sugar we use, then adding just a pinch to taste is going to really give you the best flavours. I never leave it out.
How to make vegan buttercream
To make this buttercream you’ll need an electric mixer as without it you’re going to struggle to get the same creamy texture so I wouldn’t recommend attempting it. I find it easiest to use my stand mixer but you can also use a hand mixer.
Start by beating together the vanilla extract and dairy-free butter using the paddle attachment on your stand mixer.
Add in three cups of icing sugar and continue mixing. After a minute or two it will start to come together and get thick and creamy. Add in the extra cup of sugar and keep mixing. The frosting will be a bit lumpy so add in ½ a tablespoon of milk. If it’s still too thick and not creamy add more milk.
Once smooth and creamy but still holding stiff, this means it’s ready to use.
From here you can add a few drops of gel food colouring to get your desired colour or use it as is (I like gel as this won’t change the texture of the buttercream).
Add to a piping bag or spoon directly onto your cake. This amount will generously frost a batch of 12-16 cupcakes or a 2 layer, 8 inch cake. Any leftovers can be kept tightly covered in the fridge for about a week. Just be sure to beat it again before using it to get the best, creamy results.
How to use this vegan vanilla buttercream
The options are pretty endless with this recipe as it pairs beautifully with almost all flavours of cake or cupcakes. Here are some options;
Recipe FAQs
Yes once you pipe it onto your cakes you can leave them out for a couple of days in an airtight container without issue. The amount of sugar acts to preserve the butter.
If your results are not super creamy, then there are a couple of things you can do. Add your icing sugar (making sure it’s been sifted first) in smaller amounts and beat all the way into the butter before adding in more. Also once all of your icing sugar has been added and the taste and consistency is how you want it, mix it again by hand with a spatula to remove any extra air that has been added in. With regards to making the icing more stiff just use less milk or add a little more icing sugar to get the right consistency, also you can put the buttercream in the fridge for 30 minutes before piping which can help as well, particularly if its a warmer day.
Yes! For best results you need to use cold dairy-free butter. If it’s a warm day and your buttercream is getting too warm, pop it in the fridge for about 30 minutes to firm up for piping. Before using, mix it back together with a spatula.
Vegan Vanilla Buttercream
Equipment
Ingredients
- ½ cup (125 grams) dairy-free butter
- 3-4 cups icing sugar
- 1 teaspoon vanilla
- 1 tablespoon vanilla almond milk
- pinch of salt , to taste
Instructions
- Using a hand mixer or a stand mixer with the paddle attachment fitted, beat dairy-free butter for 1-2 minutes until creamy.
- Add in 3 cups of icing sugar and beat on medium until combined. As mixture thickens, add in vanilla and almond milk. If frosting is too thin, add in an extra ½-1 cup of icing sugar until it reaches the right consistency. Add pinch of salt to taste if frosting is too sweet.
- Store covered frosting in the fridge, or pipe directly onto cupcakes or cake.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
Lauren Novak says
I would have never known it was vegan!
SHIRLEY MASON says
I have made my faux Swiss Meringue buttercream with buttery nuttelex and wondering if I can freeze it.
Elle says
I’ve tried using Nuttelex in buttercream before but the taste of the Nuttelex is quite off putting and doesn’t taste like dairy based frosting, any tips to hide that funky processed oil flavour? Vanilla doesn’t cover it. And neither does the vegan “milks”
Sally says
Hi Elle. I haven’t had this experience before, in fact I have received feedback that this frosting tastes better than a dairy based buttercream. There are a few different types of Nuttelex, I always use the Buttery version. When making the buttercream if I find that I can still taste the ‘butter’ then I simply add more icing sugar and then smooth and thin it out with more dairy free milk. Hope this helps!
Veronika says
I’ve made this twice and both times it has come out grainy. Really frustrating because I’m out of icing mixture and the cupcakes are otherwise perfect!
Sally says
I’m sorry to hear that Veronika. A grainy texture usually means the sugar hasn’t dissolved into the butter. You can continue to beat the buttercream on a medium speed until you reach a smooth consistency (this may just take longer than expected). If you’re still finding it’s not smooth, try adding a little more dairy free milk until you reach a smooth texture. It can take a bit of adjusting the quantities to get it right balance of ingredients with buttercream as too much sugar or not enough liquid are often the culprits for not achieving that smooth consistency.
Allyson says
Hi! Is this a crusting buttercream? If I frost a cake and put it in the freezer, would I be able to emboss/ imprint onto the cake?
Tracy says
Hi,
Do you know if this will freeze? I have to send cupcakes to my kid’s school which will then be frozen and was wondering if this would freeze and thaw out OK?
Sally says
Hi Tracy! Yes I’ve frozen frosted cupcakes before and they have been fine. Just let them defrost overnight in the fridge for the best results.
Ann Pinter says
Hi,
I was wondering if this can be colored using gel food coloring?
Thanks
Sally says
Yes it certainly can! Just use as much as you need to get your desired colour 🙂
Jess Driver says
amazing recipe and great taste. I was wondering if there is any technique I should be using in order to make sure the icing isn’t grainy? I know it’s quite hard with buttercream as most are but is there any technique to lessen it? make it more smooth? I was also wondering if there is any way to make this icing more stiff, so that I can pipe flowers and such, it seems like it would wilt if I tried.
Sally says
Thanks Jess. In terms of being grainy, there are a couple of things I do and always get a smooth result. Add your icing sugar in smaller amounts and beat all the way into the butter before adding in more. Also once all of your icing sugar has been added and the taste and consistency is how you want it, mix it again by hand with a spatula to remove any extra air that has been added in. With regards to making the icing more stiff just use less milk or add a little more icing sugar to get the right consistency, also you can put the buttercream in the fridge for 30 minutes before piping which can help as well, particularly if its a warmer day.
K says
I always put my icing sugar through a sieve, regardless of whether it is the superfine one or not. I don’t get any graininess. As above reply, I also don’t put all of the icing sugar in at once. Hope this helps.
Rebecca says
Am I absolutely crazy to attempt this without any electric mixers at all?
Sally says
Hi Rebecca. If you’ve got a strong whisk, will, and arm then sure give it a go, but you would need a lot of muscle power to whip the icing sugar into the butter (and you would have to add the icing sugar in small increments). Personally I wouldn’t receommend it.
Mandy Schwartz says
Hi!
Does icing sugar = powdered sugar in the states & does it matter which flavor of earth balance spread?
Thank you! Very excited to make it!
Sally says
Hi Mandy, yes that’s correct it will be powdered sugar. With Earth Balance really any should work but for the best flavour use the original ‘buttery’ one. Thanks!
Kati says
Hello can this recipe be kept out of the refrigerator ?
I bake cupcakes the day before then sell at markets next day? Some butter creams don’t need to be refrigerated just not sure about this thanks
Sally says
Yes once you pipe it onto your cakes you can leave them out for a couple of days in a airtight container without issue.
Rebecca Hayden says
Hi
I’m looking at making this for a party which also needs to be but and soy free…would it be possible to sub the almond milk for either rice milk or water?
Thanks in advance
Rebecca
Sally says
Hey Rebecca, I wouldn’t advise to use water as this will change the texture, but any milk substitute will work fine.
Tina says
Hi, Sally!
I am so excited about trying this icing? I need something easy, dairy free, and delicious. 😊 This recipe seems to fit the bill. I would like to use this recipe as is and as a base for other flavors, such as lemon and chocolate. Do you have recipes for these flavors or suggestions for add-ins?
Sally says
Hey Tina!
So happy to hear that. You can certainly use this as a base for other flavours and you can check all recipes in my cupcakes archives. For chocolate I have a seperate recipe here: http://eightforestlane.com/vegan-chocolate-buttercream/ and for lemon you can use the frosting from here: http://eightforestlane.com/dairy-free-lemon-cupcakes/.
Kelsey says
Hello there! I LOVE this frosting, it’s so good and everyone who I’ve had try it couldn’t even tell it’s dairy-free! I’m using it to make my sons smash cake for his 1st birthday since he has a dairy allergy. Since I’m going to be running short on time I was hoping to make the frosting a few days early and leave it in the fridge like a normal buttercream, do you know if it would still whip up nicely after being refrigerated for a few days? Thanks!
Sally says
Hi Kelsey, so glad you love it, thank you! With this frosting I usually use it the day I make it, but I have had success with leaving it in the fridge for around 24 hours (haven’t tried longer). Just be sure that is is completely covered so it doesn’t dry out and leave it on the kitchen bench to warm up slightly before re-whipping otherwise it may get a little grainy. Hope your son enjoy’s his smash cake!
Carolina says
Can this be achieved with The new nuttelex which is palm oil free ? ( the one made with coconut oil). And would it serve to ice a whole cake ? Thanks 🙂
Sally says
Hi Carolina. I have not used the new nuttelex myself so I cannot be sure, but I believe it should work the same. It will depend on how big the cake is that you want to frost. This quantity should be enough for a 2 layer 8 inch cake. If your cake is bigger you can always double it like I did with my vanilla layer cake.
Akila says
Hello,
I tried using Nuttelex’s original to make my buttercream, but I just couldnt get stiff peaks. Everytime I pipe, it keeps losing shape and body. Please help me.
Thank you.
Sally says
Hi Akila,
There are a couple of things that you can do to try and troubleshoot your issues. First, add more icing sugar – usually 1/2 cup at a time until you reach your desired consistency. The second thing is to omit the liquid (almond milk) until after all icing sugar has been combined with the Nuttelex and then only add in as much as you need to reach your desired consistency. Third, is your Nuttelex cold? It should be used straight from the fridge, this will help the buttercream keep its shape. Finally, chill your buttercream for 30 mins before piping to allow it to firm up a bit. This is particularly necessary with really hot weather.
Hope this helps! Let me know how you go.
Laura Smith says
Forgot to rate!
Laura Smith says
Amazing frosting – delicious!! Even my husband (who hates anything dairy free) said it tasted fantastic. Thank you ❤️
Sally says
That’s so great to hear Laura!
connor says
I absolutely love the idea of the vanilla buttercream; it looks so creamy and delicious! Will definitely have to try it. I have bookmarked it.
Sally says
Thanks!
Calla Smith says
Do you think shortening would work in place as a butter substitute?
Sally says
Hi Calla! Where are you based? In Australia what we have as shorting is quite hard and would not work, however I understand in the US shortening is quite different and would be able to be beaten to a creamy texture in this scenario. I have not tried it myself, however from what I have read I think shortening would work, you may just need to adjust the vanilla extract and salt to account for the difference in flavour. Hope this helps! Let me know if you try it.