10-Minute Vegan Vanilla Buttercream Frosting

Vegan buttercream frosting being piped onto a vegan gluten-free vanilla cupcake.

5 from 5 ratings

10-Minute Vegan Vanilla Buttercream Frosting

Creamy, dreamy, fluffy vegan buttercream frosting that’s perfect for all of your cakes, cupcakes, cookies, and more! This 10-minute vegan vanilla frosting is not only easy to make and great for piping + decorating, it’s also gluten-free, and dairy-free…it’s the best! Once you learn how to make this homemade vegan icing, you’ll never buy the store stuff again!

Prep Time10

Total Time10

Servings:

Author: Gwen Leron

Ingredients

½ cup (113g) / 1 stick) unsalted vegan butter (slightly softened, see note below)
⅛ teaspoon salt
2 cups (240g) powdered sugar
1 ½ teaspoons vanilla extract (or vanilla bean paste)
1-3 teaspoons unsweetened dairy-free milk

Instructions

Add butter and salt to mixing bowl and mix for 1 to 2 minutes until soft and creamy.
Add 1 cup of the powdered sugar and mix on low speed. Once there are no more spots of dry powdered sugar, add the second cup and mix again on low speed. Stop occasionally to scrape down the sides of your bowl.
Add the vanilla and mix on low speed. Slowly add milk, 1 teaspoon at a time, continuing to mix. Add additional teaspoons until the desired consistency is met. Stop occasionally to scrape down the sides of the bowl with a rubber spatula.
Turn mixer up to medium speed and mix until light and fluffy, about 2-3 minutes. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Mix for a couple more minutes if you want a creamier, fluffier frosting.
Use immediately, or refrigerate / freeze until needed. (Refrigeration and freezing instructions can be found above and below)

Notes

Please read all of the information above, as well as the notes below before making this recipe.
This recipe makes enough buttercream for 12 to 16 cupcakes, one 9 x 13 cake, one single 8 or 9 inch round, or a double layer cake with a very thin coating. Double or triple the recipe for thicker icing or larger batches.
Your butter should be slightly softened, not melted or too soft. Press your finger into it, and if it leaves a shallow indent, it’s perfect. If it sinks in easily, chill the butter for a while, then test again.
If using a stand mixer, use the paddle attachment. Follow the same directions above.
If refrigerating for later use, store in an airtight container and refrigerate for up to one week. When ready to use, bring it to room temperature, add to a bowl and mix with your electric mixer or stand mixer to freshen it up before using.
If freezing for later use, store in an airtight, freezer-safe container and freeze for up to 3 months. When ready to use, thaw frozen frosting in the refrigerator overnight. Once thawed, bring it to room temperature, add to a bowl and mix with your electric mixer or stand mixer to freshen it up before using.
Once you frost your cake or cupcakes, you can leave them out at room temperature for a day or two, but after that, refrigerate.
Nutrition info is based on 1/12th of this recipe, made as written, on its own with no cake or cupcakes. Nutrition info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.

Nutrition