Vegan Strawberry Buttercream

This vegan strawberry buttercream is creamy and smooth, with loads of real strawberry flavour. Learn how to make this frosting using freeze dried strawberries! It is the perfect addition to your cakes and cupcakes.

Course Dessert

Cuisine Australian

Prep Time 15

Total Time 15

Servings cups

Calories 1364kcal

Author Sally

Ingredients

½ cup (125 grams) dairy-free butter
1 teaspoon vanilla
3-4 cups icing sugar
½ cup freeze dried strawberry powder see notes
1-2 tablespoons dairy free milk
pinch salt to taste

Instructions

Using a hand mixer or a stand mixer with the paddle attachment fitted, beat dairy-free butter and vanilla for 1-2 minutes until creamy.
Add in 2 cups of icing sugar and beat on medium until combined. Add in an additional cup of icing sugar and the freeze dried strawberry powder and continue to mix. As mixture thickens, add in dairy free milk a little at a time until you reach a thick, creamy consistency. If the frosting is too thin, add in an extra ½-1 cup of icing sugar, and if it’s too thick, add a little bit more dairy free milk. Finally add a pinch of salt to taste and continue to mix until super creamy.
Store covered frosting in the fridge, or pipe directly onto cupcakes or cake.

Notes

To make this recipe you’ll need freeze dried strawberries that have been added to a food processor and blended into a fine powder. You can sift the powder to remove any lumps and/pr seeds but this step is based on preference.

Nutrition