This vegan vanilla frosting is an easy vegan frosting for cakes or cupcakes.
A creamy vegan buttercream frosting with only 4 ingredients, 100% dairy-free.
First, gather all your ingredients. All you need are 4 ingredients:
- Soft vegan butter – bring the vegan butter to room temperature before starting this easy vegan vanilla frosting recipe. You can’t use coconut oil for this recipe.
- Powdered sugar – also called icing sugar in some countries.
- Vanilla extract – or fresh vanilla seeds if preferred, but much more expensive.
- Unsweetened soy milk – or other non-dairy milk like almond milk or oat milk.
- Do not overbeat the butter or the ingredients. It will cause the frosting to be grainy.
- Let the butter rest but not too long or it won’t be fluffy.
- Try not to add too much soy milk or any dairy milk it will curdle the frosting.
- Sift the powder sugar and check the dates because badly stored powdered sugar forms lumps and it will have crystals that you can feel in your buttercream.
- If it’s too sweet, add 1/4 teaspoon of salt, to balance it out.
- Frosting is too thin. Add 1 to 2 teaspoons of cornstarch.
- If the Frosting is to think. Add more liquid, add drops like 1/4 teaspoon at a time to avoid the frosting turning runny too quickly.
- Frosting not fluffy? Place bowl in the fridge for 10 minutes and restart the beating steps.
- You can color the frosting but only use food coloring paste or gel. The liquid one will curdle the frosting.
- Keep the frosting in a container until it’s time to decorate the cupcakes especially if it’s too warm in the kitchen.
Vegan Vanilla Frosting
- 2 sticks Soft Vegan Butter Unsalted, if possible.
- 1 ½ cup Powdered Sugar leveled, scooped.
- 1 teaspoon Vanilla Extract
- 1-2 tablespoons Non-Dairy Milk – soy milk or oat milk or almond milk
- In a medium bowl, cream soft vegan butter with an electric hand mixer until smooth, fluffy and whiter in color – about 30 seconds.
- Add the powdered sugar, vanilla, and 1 tablespoon of milk.
- Beat on low speed with an electric hand mixer. This prevents the powdered sugar from bursting out of the bowl. Then, increase speed to medium-high speed moving around the bowl to bring all ingredients together.
- Beating until it forms a smooth, spreadable frosting, don’t overbeat, or it could curdle or get grainy. Read my post above for all my troubleshooting tips.
- If frosting is too thick to your liking, beat in more milk, adding a few drops at a time. If frosting becomes too thin, beat in a small amount of extra powdered sugar.
an 8 inch one-layer cake. Coloring- You can add color to your frosting,
adding food coloring paste or gel, not liquid! Storage- Store for up to one week in the
fridge in a sealed container