This vanilla buttercream is perfectly smooth and creamy. It has that classic buttercream taste without the dairy!
What makes this buttercream so perfect:
- It’s made with classic buttercream ingredients, just veganized!
- It’s smooth, fluffy, and creamy
- It’s easy to make with just four ingredients!
Important ingredients for this Vanilla Buttercream
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.
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.
Tools and Accessories Used
Kitchenaid Mixer: While not necessary, I love using my Kitchenaid mixer when making buttercream. It helps fluff up the butter and get the smoothest buttercream. I like to use my flex edge beater attachment which helps scrape the sides of the bowl as it mixes.
Rubber Scraper: You’ll want to use one of these to scrape the sides of the bowl. I also like use it to stir my buttercream by hand a bit before using to get rid of air bubbles.
How to make this buttercream
- Beat the butter. Place the softened vegan butter into a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment. Beat for a few minutes, until it’s light and fluffy.
- Mix in the remaining ingredients. Add the powdered sugar, vanilla and non-dairy milk to the butter and beat until combined.
- Add more non-dairy milk, as necessary. Add non-dairy milk, approximately 1/2 tablespoon at a time, while continuously mixing until the desired consistency is reached.
Tips and tricks
Cold or slightly softened butter: You’ll want the butter to be soft enough to be able to whip well. If your butter is very stiff once it’s out of the fridge, I recommend allowing it to soften for about 15-30 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 buttercream
Cakes: Frost your favorite flavor of cake with this buttercream for a simple, clean look. Be sure to crumb coat the cake first!
Cupcakes: Frost it on top of cupcakes. I prefer using a Wilton 2D or 1M tip.
Cookies: Sandwich two of your favorite cookies with this buttercream.
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!
Vegan Vanilla Buttercream
Ingredients
- 1 cup (2 sticks / 227g) vegan butter*, softened*
- 4 cups (480g) powdered sugar
- 1/2 tablespoon (8mL) pure vanilla extract
- 1 tablespoon (15mL) non-dairy milk*, plus more as necessary
Instructions
- Place the softened butter into a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment. Beat for a few minutes, until light and fluffy.
- Add the powdered sugar, vanilla extract, and 1 tablespoon of milk and beat again, until light and fluffy. If necessary, mix in more milk, approximately 1/2 tablespoon at a time, until the desired consistency is reached. Scrape the sides as necessary.*
- To remove air bubbles, use a rubber scraper to stir the buttercream a bit and press it up against the sides of the bowl.
Notes
- Vegan Butter: I recommend using vegan buttery sticks rather than margarine from the tub.
- Softened Butter: The butter should be soft enough to whip up. I recommend bringing it out of the fridge about 15-30 minutes before using, unless the butter is soft right out of the fridge.
- 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.
How long can this last for if I have extra?
Made this for a party with vanilla cupcakes – absolutely delicious. Nice texture that held up well for piping, but melts in mouth!
Did you use salt or unsalted vegan butter
How long will this frosting last on cupcakes at room temperature?
I made a few batches of this for a vegan vanilla layered cake. It came out perfect!
How long can the frosting last at room temperature. I am making a cake for a get together and need to know how long it can be left out? Thank you.