Vegan Vanilla Frosting
You’ll love this easy Vegan Vanilla Frosting recipe because it’s so creamy and it’s made with only a few ingredients. Vegan Frosting has the same flavor, texture, and consistency as regular frosting. Serve this fabulous frosting on your favorite cake or cupcake today!
When I’m making one of my favorite vegan cakes or vegan cupcakes, it’s always a dilemma to decide which vegan buttercream frosting to top it with. This dairy-free vanilla frosting is so smooth and creamy, it’s a favorite!
Why This Recipe is a Winner
- Creaming the vegan butter aerates it, increasing its volume and creating a lighter texture
- Using half butter and half coconut oil keeps this frosting light and bright with a buttery flavor and better consistency.
- Using powdered sugar makes this a simple buttercream recipe, making it easy to make and a delicious topping for your next cake
- Adding vegan creamer creates a smooth, spreadable consistency.
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe:
- Vegan butter — You’ll need either vegan butter or coconut oil. Vegan butter has a better consistency regardless of the temperature, whereas coconut oil frosting melts at a hotter temperature. The butter should be softened, so set it out at room temperature for around 30 minutes.
- Coconut oil — Use refined coconut oil for a more neutral flavor. You can substitute vegetable shortening.
- Powdered Sugar — I recommend sifting powdered sugar before pouring it into the frosting so you’re not left with any lumps.
- Plant-based creamer — I like using a dairy-free creamer (the kinds used for coffee). You can substitute rich non-dairy milk, such as soy milk.
- Vanilla extract.
How to Make Vegan Frosting
My main goals with this vegan frosting were to make it easy and delicious! So, here are the steps to make the ultimate dairy-free frosting recipe:
- Cream the butter by mixing on medium speed for 1 to 2 minutes.
- Add powdered sugar and mix until combined. Then add vegan creamer, one tablespoon at a time until it’s a spreadable consistency.
- Add vanilla extract and stir until combined.
Store frosting in an airtight container in the fridge for up to 5 days. You can freeze it in a freezer-safe container for up to 2 months. Allow frosting to come to room temperature before using.
Making Vanilla Icing Healthy
If you’re working to reduce sugar in your diet, there’s an option for making a sugar-free vanilla frosting. Simply use Swerve Powdered Sugar which is a zero-calorie sweetener. It has been shown to have a reduced impact on blood sugar and will greatly reduce the carbs in this recipe!
How can we make buttercream frosting without butter?
You can use vegan butter rather than standard cow-dairy butter. Combining it with coconut oil or vegetable shortening creates the best color, flavor, and consistency.
More Vegan Cake
Looking for some vegan cake for vegan icing recipes? Top this easy vegan frosting on any of these:
This vanilla cake icing recipe is a go-to favorite, but you can also try this Vegan Chocolate Frosting recipe or my Vegan Cream Cheese Frosting too!
I also love adding a smear of it over my vegan sugar cookies too!
That’s it for this vegan vanilla frosting recipe. Enjoy!
Vegan Vanilla Frosting
- ½ cup vegan butter , softened
- ½ cup coconut oil , softened (see note)
- 3 cups powdered sugar , sifted
- 3 tablespoons plant-based creamer
- 1 teaspoon vanilla extract
- Beat the vegan butter and coconut oil with a mixer until creamy. Add powdered sugar, one cup at a time.
- Add the creamer one tablespoon at a time until the desired spreadable consistency is reached.
- Add vanilla and mix one more time to combine.
- Store frosting in an airtight container in the fridge for up to 2 weeks. When you're ready to use it, allow it to come to room temperature and maybe even add another teaspoon or two of plant-based milk until the spreadable consistency returns.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
4 Responses to Vegan Vanilla Frosting
Hi, this will be the first time doing anything vegan, so I’m pretty much clueless to it. My question. Is, the creamer used in this recipe is coffee creamer? And which shortening is best to use if I’m not using coconut oil?
Hi Sheil! This is a great recipe to begin with because it’s pretty straight forward. If you’re not going to use coconut oil, you could substitute it with more vegan butter or you can use whatever vegetable shortening you have available. I usually use Cristco. Regarding the creamer, I like using any non-dairy creamer (yes, like a coffee creamer), such as Silk, or others. I find these either in the health food section of my local grocery store, or even in the section with the other creamers. Just look at the labels – it should say plantbased, vegan, or non-dairy.
This looks fabulous Marly, and i also one of favorite cupcake & vegan cakes…i will trying to making this..Thanks for sharing….!
Thanks, Macy! I’m so glad you like the vegan vanilla frosting too!