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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.
Course Dessert
Cuisine American
Keyword Vegan Vanilla Frosting
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.


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.


Calories: 253kcal | Carbohydrates: 30g | Protein: 1g | Fat: 15g | Saturated Fat: 9g | Sodium: 61mg | Sugar: 30g | Vitamin A: 360IU | Iron: 1mg