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 recipes have the same flavor, texture, and consistency as regular frosting. Serve this delicious frosting on your favorite cake or cupcake today!

A cupcake topped with vanilla frosting and sprinkles has these words above it: Best Vegan Vanilla Frosting.
This dairy free cake frosting is perfect for cupcakes!

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!


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 in hotter temperature. The butter should be softened, so set it out at room temperature for around 30 minutes.
  • Coconut oil — I use half coconut oil and half vegan butter because it adds a buttery flavor and better consistency. However, coconut oil has lighter color. Be sure to use refined coconut oil for a more neutral flavor.
  • Powdered Sugar — I recommend sifting powdered sugar before you pour it into this simple vanilla frosting recipe 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:

  1. Cream the butter by mixing one medium speed for a minute.
  2. Add powdered sugar and mix until combined. Then add vegan creamer, one tablespoon at a time until it’s a spreadable consistency.
  3. Add vanilla extract and stir until combined.

Step One: Cream the Fat

How can we make a buttercream frosting without butter? Easy! We’ll be using vegan butter combined with coconut oil to have the best flavor and consistency.

In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and coconut oil on medium speed until smooth. You want it to be light and fluffy before moving on to the next step.

Looking down on a stand mixer with vanilla frosting on the beater.
Vegan icing begins with creaming the fat until fluffy before adding powdered sugar.

Step Two: Add Powdered Sugar + Vegan Cream

Turn the speed to low and slowly add the powdered sugar until it’s mixed in.

Add vegan cream one tablespoon at a time until the desired spreadable consistency is reached. Finally, add the vanilla extract and mix one more time to combine. Your homemade vegan cake frosting is done!

A hand hovers over a cupcake dropping sprinkles on it.

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 reduced impact on blood sugar and will greatly reduce the carbs in this recipe!

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!

Four frosted cupcakes sit next to each other.
A vanilla cupcake is topped with vanilla frosting and colorful sprinkles.

Vegan Vanilla Frosting

This creamy, vegan vanilla frosting is a must to include on a variety of recipes, from cakes, cupcakes, cookies and more.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 12
Calories: 253kcal
Author: Marly


  • 1/2 cup vegan butter , softened
  • 1/2 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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Coconut oil works great in this recipe, however, if it’s warm and/or humid, you should consider substituting vegetable shortening because it will  hold its shape better than coconut oil, which gets soft and/or can melt in warmer temperatures.
Nutrition Facts
Vegan Vanilla Frosting
Amount Per Serving
Calories 253 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g45%
Sodium 61mg3%
Carbohydrates 30g10%
Sugar 30g33%
Protein 1g2%
Vitamin A 360IU7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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.

That’s it for this dairy free buttercream icing recipe. Enjoy!

4 Responses to Vegan Vanilla Frosting

  1. Avatar thumbnail image for MarlyMacy Brown From MakeTheBread Reply

    This looks fabulous Marly, and i also one of favorite cupcake & vegan cakes…i will trying to making this..Thanks for sharing….!

    • Avatar thumbnail image for MarlyMarly

      Thanks, Macy! I’m so glad you like the vegan vanilla frosting too!

  2. Avatar thumbnail image for MarlySheil Reply

    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?

    • Avatar thumbnail image for MarlyMarly

      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.

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