Vegan Vanilla Buttercream
This vanilla buttercream is perfectly smooth and creamy. It has that classic buttercream taste without the dairy!
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.
