Vegan Vanilla Frosting
Learn how to make the ultimate vegan vanilla frosting in under 10 minutes! Light, fluffy, and perfect for piping on cakes, cupcakes, and cookies.
This post may contain affiliate links. Disclosure Policy
You'll also get even more vegan recipes delivered to your inbox every week!
Looking for the ultimate vegan vanilla frosting that pipes beautifully, holds its shape, and tastes just like classic bakery buttercream? This dairy-free frosting comes together in under 10 minutes using just 4 simple ingredients. Whether you’re frosting cupcakes, layering a birthday cake, or piping decorations, this light and fluffy recipe is your new go-to.
In this Post
Ingredients & Substitutions
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, including substitution ideas:
- Vegan butter — Use block-style vegan butter (like Earth Balance or Flora) softened at room temperature for about 30 minutes. Block butter provides the best stability and rich flavor. Substitutions: You can substitute half of the butter with vegetable shortening for extra stability in hot weather, or solid coconut oil (though coconut oil will melt much faster in warm room temperatures).
- Powdered Sugar — Confectioners’ sugar adds sweetness and structure. This recipe uses 3 cups, keeping it perfectly sweet without being overwhelming like traditional 4- or 5-cup buttercream recipes.
- Plant-based cream — A few tablespoons of heavy whipping cream create an amazingly smooth, bakery-style texture. Brands like Country Crock Plant Cream, Silk, or Califia Farms work wonderfully. Substitutions: Rich non-dairy milks like full-fat oat milk or cashew milk work as a direct substitute.
- Vanilla extract — High-quality pure vanilla extract (or vanilla bean paste for visible specks) gives this frosting its classic, aromatic flavor.
The Magic Behind the Recipe
- The Cream Secret: Using plant-based heavy whipping cream (rather than thin non-dairy milk) is the real magic here. It creates an insanely creamy, smooth texture without thinning out your buttercream.
- Aerated Vegan Butter: Whipping the block-style vegan butter on its own for 1 to 2 minutes first incorporates air, giving you a lighter, fluffier base.
- Balanced Sweetness: Holding to 3 cups of confectioners’ sugar yields the perfect piping texture without becoming sickly sweet.
How to Make Vegan Vanilla Frosting
Making this dairy-free frosting is quick, straightforward, and virtually foolproof. Follow these simple steps for the ultimate vanilla buttercream:
- Cream the Butter: In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened vegan butter on medium speed for 1 to 2 minutes until light, fluffy, and smooth.
- Add Powdered Sugar: Turn the mixer to low and gradually add the powdered sugar 1/2 cup at a time, mixing well and scraping down the sides of the bowl as needed.
- Pour in Cream & Vanilla: Add the pure vanilla extract and 1 tablespoon of plant-based whipping cream at a time. Increase speed to medium-high and whip for 30–60 seconds until the frosting reaches a smooth, spreadable, and light consistency.
Storage Tips
Store frosting in an airtight container in the refrigerator for up to 2 weeks (or freeze for up to 2 months). Bring to room temperature and re-whip for 30 seconds before piping.
Best Plant-Based Whipping Creams
Using a rich, heavy plant cream gives this frosting its silky, bakery-quality texture. Here are some of the best store-bought options that whip up beautifully:
- Country Crock Plant Cream — Highly recommended; whips smoothly and has a very neutral flavor.
- Silk Dairy-Free Heavy Whipping Cream Alternative — Rich and creamy, perfect for sturdy buttercream.
- Califia Farms Heavy Whip — A great coconut and oat blend that holds air well.
- Nature’s Charm Oat Whipping Cream — A fantastic canned option if you prefer oat-based ingredients.
- Store Brands (like Aldi or Whole Foods 365) — Many grocery store brands now carry private-label plant creams in the dairy aisle.
Tip: Look for products labeled “heavy whipping cream” rather than standard non-dairy milk cartons to get the fat content needed for proper emulsion.
Top Tips for Flawless Vegan Buttercream
Want a dairy-free frosting that rivals any traditional bakery recipe? Follow these essential tips for success:
- Room Temperature Ingredients: Ensure your vegan butter and plant cream are at room temperature before starting. Cold butter causes clumping, while warm butter results in a runny frosting.
- Stick to Block Vegan Butter: Opt for block-style vegan butter with higher fat content (around 60% or more). Avoid spreadable tub margarines, which contain higher water content and will make your frosting soft or greasy.
- Whip the Butter First: Whip the vegan butter on medium-high for 2 full minutes before adding powdered sugar. Incorporating air early is the secret to a fluffy, pale base.
- Adjust for Piping vs. Spreading: If piping intricate borders, beat on low for 30 seconds at the end to knock out any large air bubbles. If spreading on a sheet cake, a light and fluffy consistency is perfect!
- Customize the Flavor: Swap the vanilla for almond extract, add lemon zest, or mix in cocoa powder for a quick flavor twist.
Note: These tips are perfect for creating a classic vegan buttercream. You might find some variation with specialty frostings like vegan cream cheese frosting or whipped toppings.
Serving Vanilla Frosting
Vanilla frosting often gets overshadowed by its chocolate counterpart, but it’s incredibly versatile and delicious. I love spreading it over my vegan sugar cookies for a sweet treat! You can also enjoy this creamy, buttery frosting on:
- My Vegan Chocolate Cake is great on its own or with a generous layer of frosting
- Between two graham crackers for a childhood throwback treat.
- These Vegan Blackberry Donuts are even better with a bit of vanilla buttercream on top.
Frequently-Asked Questions
How do you make buttercream frosting dairy-free?
Use a block-style vegan butter (like Earth Balance) combined with plant-based heavy cream instead of dairy butter and milk. This gives you the exact same rich texture, creamy flavor, and piping stability without any dairy.
Is vanilla frosting vegan?
Traditional store-bought or bakery frosting often contains dairy butter and milk, but this recipe is vegan! Just use plant-based butter and non-dairy heavy cream. With these substitutions, you can enjoy delicious vanilla frosting!
Can I make this vanilla frosting sugar-free?
Yes! You can substitute confectioners’-style Swerve or another powdered zero-calorie sweetener 1:1 for the powdered sugar. Note that the texture may be slightly less dense, but it’s a great low-carb alternative.
Subscribe and Get a Free Easy Vegan Recipes eBook
Plus our latest vegan recipes, delivered right to your inbox!
We won’t send you spam. Unsubscribe at any time.
Vegan Vanilla Frosting
You’ll also get even more vegan recipes delivered to your inbox every week!
Ingredients
- 1 cup vegan butter , softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons plant-based whipping cream (see notes)
Instructions
- Beat the vegan butter with a mixer until light and creamy. This can take up to 2 minutes.1 cup vegan butter
- Add powdered sugar, 1/2 cup at a time, beating between each addition. Scrape down the sides of the bowl as needed.3 cups powdered sugar
- Beat in vanilla.1 teaspoon vanilla extract
- Beat in creamer, one tablespoon at a time until fully incorporated. Whip on high for approximately 30 seconds.3 tablespoons plant-based whipping cream
- 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.
(The products above contain sponsored links to products we use and recommend)
Notes
Fat Options
I prefer using vegan butter (Earth Balance or your favorite plant-based butter…not margarine). You can substitute 1/2 of the butter for 1/2 cup coconut oil (the kind that is solid at room temperature), but if the temperature is hot and the air is humid, coconut oil struggles to maintain consistency. Vegetable shortening is another option and will stay much firmer, but consider only using 1/4 cup in the total recipe so the flavor isn’t off (never use stale vegetable shortening, as the flavor is really bad).Whipping Cream
There are plenty of plant-based whipping creams or heavy cream you can use in your dairy-free vanilla frosting:- Country Crock Plant-Based Whipping Cream
- Nature’s Charm Oat Whipping Cream (in a can)
- Silk Dairy-Free Heavy Whipping Cream
- Califia Farms Heavy Whipping Cream
- Aldi’s supposedly has a plant-based whipping cream
Nutrition
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.
More Vegan Frosting Recipes
Do you love this vegan vanilla frosting recipe? Here are some more vegan icing recipes you’ll love to make:
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!
That’s it for this vegan vanilla frosting recipe. Enjoy!
About the Author
Hi! I’m Marly McMillen. I’m the founding editor, author, recipe developer, vegan home chef, and food stylist behind Namely Marly. I’m so grateful to you and every member of my audience for your support and dedication. More about Namely Marly ›
4 Responses to Vegan Vanilla Frosting
Rate / Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
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!