Vegan Frosting

vegan Vanilla Cupcakes

Vegan Frosting

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.

Vegan Frosting
Vegan Frosting


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.

Troubleshooting Tips

  1. Do not overbeat the butter or the ingredients. It will cause the frosting to be grainy.
  2. Let the butter rest but not too long or it won’t be fluffy.
  3. Try not to add too much soy milk or any dairy milk it will curdle the frosting.
  4. 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.
  5. If it’s too sweet, add 1/4 teaspoon of salt, to balance it out.
  6. Frosting is too thin. Add 1 to 2 teaspoons of cornstarch.
  7. 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.
  8. Frosting not fluffy? Place bowl in the fridge for 10 minutes and restart the beating steps.
  9. You can color the frosting but only use food coloring paste or gel. The liquid one will curdle the frosting.
  10. 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

Vegan Vanilla Frosting

This vegan vanilla frosting is an easy vegan frosting for cakes or cupcakes.
Prep Time 15 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Servings 6 cupcakes


  • 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.


Frosting- This recipe frost 6 cupcakes or
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
Keyword dairy free, frosting, no bake, no butter, no egg, vegan, vegetarian

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