Vegan Vanilla Buttercream
A super smooth, creamy vanilla buttercream frosting that doesn’t contain real butter? Yes it does exist! If you or friends or family do not or cannot eat dairy, then this is a great alternative that doesn’t feel as though you are missing out.
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 cups
- ½ cup (125 grams) dairy-free spread*
- 3-4 cups icing sugar
- 1 teaspoon vanilla
- 1 tablespoon vanilla almond milk
- pinch of salt , to taste
Using a hand mixer or a stand mixer with the paddle attachment fitted, beat dairy-free spread 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.
Makes enough frosting for about 12-16 cupcakes.
*I use Nuttelex Buttery to replace butter in most of my recipes as it is vegan and gives a 'buttery' flavour without being greasy. As this is an Australian product, the closest US alternative I believe is Earth Balance. Otherwise any dairy-free spread will work.