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.
Course Dessert
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 cups
Author Sally


  • 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.