Vegan buttercream is light, fluffy and irresistible! A simple base recipe can be made into vanilla, chocolate, strawberry and lemon frostings!
This vegan buttercream is to-die-for! Incredibly fluffy, creamy, and light. It has AMAZING flavor and is so versatile it can be turned into four different flavors.
Vanilla is traditional and packs a whole tablespoon of vanilla extract for BIG flavor. Chocolate is rich, fudgy, and can be eaten right off the spoon. Lemon is the perfect balance of sweet and tart. Strawberry packs in more real berry flavor than you could dream of!
Reasons to love this recipe!
- Learn to make one base recipe then turn it into four different flavors!
- Is dairy free, vegan, and gluten-free, but tastes JUST like regular buttercream.
- Can be used on cupcakes, cakes, cookies, and more!
Ingredients and Substitutions:
The base ingredients for vegan buttercream are right here. Then there are fun variations below for vanilla, chocolate, lemon and strawberry!
- Vegan butter - you'll taste this in the finished recipe, so choose one that you like the flavor of! I prefer Miyoko's butter.
- Powdered sugar - double check that your powdered sugar is vegan, if needed.
How to make vegan buttercream:
Soften your butter: Start with room temperature butter. If using Miyoko's butter, let it sit on the counter for a couple of hours. The trick is to soften it so that you can make an indent with your finger, but the butter is still slightly cold to the touch and not melted.
Whip the butter: Using an electric stand or hand mixer, beat the butter until it is light and fluffy, about 5 minutes. Don't rush this step, this helps create a light and fluffy buttercream.
Sift in the powdered sugar: Sift in the powdered sugar and start the mixer on low speed. Once most of the powdered sugar is mixed in, increase the speed until it's medium-high. Beat until very light and fluffy, about 3-5 minutes.
Add mix-ins!: Now that you have your base buttercream, it's time to add the flavor! See directions below.
Vegan Vanilla Buttercream:
For vegan vanilla buttercream, you'll add in 1 tablespoon of vanilla extract. You can also use 1 tablespoon of vanilla bean paste or the seeds from one whole vanilla bean.
Add the vanilla extract in as the last step. Mix the buttercream one last time until the vanilla is fully incorporated and fluffy.
Vanilla buttercream pairs well with vanilla cupcakes, coconut cake, birthday cake, and even chocolate cupcakes!
Vegan Chocolate Buttercream:
For vegan chocolate buttercream, you'll add 1 teaspoon vanilla extract and ½ cup cocoa or cacao powder. Both types of chocolate are delicious, but I think cacao powder creates a fudgier texture - delicious!
Sift the cacao powder into the finished buttercream. Mix until light and fluffy. Add in the vanilla and mix again.
Chocolate buttercream pairs well with chocolate cupcakes, yellow cake, pumpkin bread, and banana cake.
Vegan Lemon Buttercream:
For vegan lemon buttercream, you'll add 4 teaspoons lemon juice, 2 teaspoons lemon zest, 2 teaspoons vanilla extract, and a pinch of turmeric, for color. When it comes to the lemon juice and zest, fresh is a must!
Add the lemon juice, zest, vanilla, and pinch of turmeric to the finished buttercream. Mix until light and fluffy.
Lemon buttercream pairs well with lemon or vanilla cupcakes and soft sugar cookies.
Vegan Strawberry Buttercream:
For vegan strawberry buttercream, you'll add 1 cup of freeze dried strawberries, ground to a powder in a spice grinder, and 2 teaspoons vanilla extract. The freeze dried strawberries add the most AMAZING strawberry flavor without introducing moisture into the buttercream. It's perfection!
Start by grinding the strawberries into a very fine powder in the spice grinder. Be sure to measure the strawberries before grinding. Add the powder to the finished buttercream and mix until combined. Add in the vanilla and mix again until smooth.
Strawberry frosting pairs well with vanilla cupcakes, soft sugar cookies, and chocolate cupcakes.
Storage:
Store unused buttercream in the fridge for up to 7 days and the freezer for up to 3 months. Thaw in the fridge overnight. Then, for both storage options, bring to room temperature before frosting.
Vegan Buttercream without vegan butter?
Technically, it is possible to make vegan buttercream without vegan butter. You can use shortening in place of the vegan butter. Which, really isn't very tasty. The shortening lacks flavor and has a mouth-coating texture.
I wholeheartedly recommend using a high quality vegan butter, like Miyoko's, or this homemade version. These butters are both made with good quality ingredients like cashews, coconut oil, and are cultured for both flavor and probiotic benefits.
If you want to avoid vegan butter altogether, it would be tastier to skip the shortening and use a different frosting recipe, like this Sweet Potato Frosting or this Cashew Cream Cheese Frosting.
More vegan sweets!
- Oatmeal Chocolate Chip Cookies - gluten free optional
- Gluten Free Chocolate Chip Scones -
- The Best Ever Healthy Cheesecake
- Apple Crisp - gluten free optional
Vegan Buttercream - Master Recipe!
- Prep Time: 2 hours
- Cook Time: 15 minutes
- Total Time: 2 hours 15 minutes
- Yield: about 2.5 cups, enough for one dozen cupcakes 1x
- Category: Dessert
- Method: Electric mixer
- Cuisine: French
- Diet: Vegan
Description
Vegan buttercream is light, fluffy and irresistible! A simple base recipe can be made into vanilla, chocolate, strawberry and lemon frostings!
Ingredients
Base recipe:
- 1 cup vegan butter, softened
- 2 ½ cups powdered sugar, sifted
For vanilla add:
- 1 tablespoon vanilla extract
Chocolate:
- ½ cup cacao or cocoa powder, sifted
- 2 teaspoons vanilla extract
Lemon:
- 4 teaspoons lemon juice
- 2 teaspoons lemon zest
- 2 teaspoons vanilla extract
- Pinch ground turmeric, optional for color
Strawberry:
- 1 cup freeze dried strawberries, ground into a fine powder in a small food processor or spice grinder
- 2 teaspoons vanilla extract
Instructions
- Start with room temperature butter. If using Miyoko's butter, let it sit on the counter for a couple of hours. The trick is to soften it so that you can make an indent with your finger, but the butter is still slightly cold to the touch and not melted.
- Using an electric stand or hand mixer, beat the butter until it is light and fluffy, about 5 minutes. Don't rush this step, this helps create a light and fluffy buttercream.
- Sift in the powdered sugar and start the mixer on low speed. Once most of the powdered sugar is mixed in, increase the speed until it's medium-high. Beat until very light and fluffy, about 3-5 minutes.
- Now that you have your base buttercream, it's time to add the flavor!
Vanilla: Add in the vanilla extract and beat until light and fluffy.
Chocolate: Sift in the cocoa powder. Mix on low until combined then slowly increase the mixer speed to medium-high. Beat for 1-2 minutes until light and fluffy. Mix in the vanilla until light and creamy.
Lemon: Add in the lemon zest, juice, vanilla extract, turmeric and beat until light and fluffy.
Strawberry: Grind the strawberries into a fine powder using a spice grinder or small food processor. Mix into the buttercream on low until combined. Slowly increase the mixer speed to medium-high. Beat for 1-2 minutes until light and fluffy. Mix in the vanilla until light and creamy.
Notes
If frosting a cake, make a double batch.
Vanilla extract: You can also use vanilla bean paste in equal amounts.
Nutrition
- Serving Size: 1/12 recipe (calculated for base recipe)
- Calories: 217
- Sugar: 25g
- Sodium: 87mg
- Fat: 13g
- Saturated Fat: 11g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
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