This birthday cake frosting gets its deliciously rich birthday cake flavor with the help of boxed cake mix. Many options on the market are actually vegan, so take your pick of your favorite!
Ingredients
Vegan buttery sticks: This is the buttery base of vegan buttercream. I typically use Earth Balance Buttery Sticks when baking because they’re the most readily available for me. However, I also love using Miyoko’s Cultured Vegan Butter or Country Crock Plant Butter when I can. I recommend using the firmest vegan butter available for buttercream and would avoid using buttery spread that comes in the tub. If necessary, sub for vegetable shortening.
Powdered sugar: This is the sweetener and lends a strong, fluffy structure to the buttercream. You cannot use a granulated sugar here.
Boxed cake mix: Use your favorite! I This addition is what gives this frosting the birthday cake/cake batter flavor. It’s beyond delicious. I love using funfetti cake mix which gives the flavor while also adding some fun color to the frosting with sprinkles.
Vanilla extract: This adds a rich flavor to the buttercream. I recommend pure vanilla extract.
Non-dairy milk: This is what makes your buttercream smooth and creamy. I recommend using a thick milk, such as soy or oat. You can also use a non-dairy creamer.
Tips and tricks
Slightly softened butter: You’ll want the butter to be slightly softened when making this buttercream. I recommend bringing it out of the fridge about 15-20 minutes before using.
Use buttery sticks: Use vegan butter sticks rather than margarine from the tub.
Beat the butter until light and fluffy: For creamy, light, and fluffy buttercream, beat the butter for several minutes before adding any other ingredients, then beat again until smooth and creamy after adding.
Make right before using: Make the buttercream right before you plan on using it for the best outcome. You can make it in advance, though, if desired. Keep in the fridge in an airtight container until you use it, then bring to room temperature and beat again to get the proper texture.
How to use this frosting
Cakes: Frost your favorite flavor of cake with this buttercream for a fun take on a classic white cake. Be sure to crumb coat the cake first!
Cupcakes: Frost it on top of cupcakes. I prefer using a Wilton 2D or 1M tip. If your frosting has sprinkles in it, opt for the 1M tip so that the sprinkles don’t get caught.
Cookies: A variation of this buttercream is used on my Copycat Crumbl Birthday Cake Oreo Cookies, but it would be delicious frosted on top of or sandwiched between any of your favorite cookies.
Let me know your thoughts!
If you love this recipe or have any questions, leave me a comment with a rating below. I also love to see your creations on Instagram, so make sure to tag me @marykatesvegancakes so I can see and repost!
Birthday Cake Frosting
Ingredients
- 1 cup (2 sticks / 227 g) vegan butter*, softened*
- 3 cups (375 g) powdered sugar
- 1 cup (160 g) vegan boxed vanilla or funfetti cake mix heat treated and cooled*
- 1 tablespoon (15 ml) non-dairy milk*, plus more as necessary
- 1 teaspoon pure vanilla extract
Instructions
- Add the softened butter to a medium-sized mixing bowl or the bowl of the stand mixer fitted with the paddle attachment. Beat with a hand mixer or the stand mixer until fluffy.
- Add the powdered sugar, cake mix, 1 tablespoon (15 ml) milk, and vanilla extract. Beat until very smooth and fluffy, about 2-3 minutes. If necessary, add more milk, 1/2 tsp at a time, until the frosting is firm but smooth.*
Notes
- Vegan Butter: I recommend using vegan buttery sticks rather than margarine from the tub.
- Softened Butter: Soften the butter to room temperature before making this buttercream. I recommend bringing it out of the fridge about 30 minutes to one hour before using.
- Heat Treated Cake Mix: The cake mix in the frosting and flour in the cake balls should be heat treated before eating. Allow it to cool completely before using in the recipe.
- How to heat treat in the microwave: place mix into a bowl and microwave for 1:15, stirring every 15 seconds.
- How to heat treat in the oven: spread mix on a baking sheet and bake at 350°F for 5 minutes.
- Non-dairy Milk: I recommend using soy or oat milk because of their flavor and thickness, but you can use your favorite non-dairy milk or creamer.
- Buttercream Consistency: You want the buttercream to be creamy and whipped, but firm enough to frost and pipe. You can add extra non-dairy milk to make it softer and creamier, or extra powdered sugar to stiffen it up.
