Vegan Vanilla Frosting

A vanilla cupcake is topped with vanilla frosting and colorful sprinkles.

This creamy, vegan vanilla frosting is a must to include on a variety of recipes, from cakes, cupcakes, cookies and more.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 253kcal

Author Marly McMillen

Ingredients

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

Cups - Metric

Instructions

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.

Notes

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