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Vegan vanilla buttercream with sprinkles on a vanilla cupcake.

Vegan Buttercream – Master Recipe!

  • Author: Laurel
  • 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


Vegan buttercream is light, fluffy and irresistible! A simple base recipe can be made into vanilla, chocolate, strawberry and lemon frostings!



Base recipe:

  • 1 cup vegan butter, softened
  • 2 1/2 cups powdered sugar, sifted

For vanilla add:

  • 1 tablespoon vanilla extract


  • 1/2 cup cacao or cocoa powder, sifted
  • 2 teaspoons vanilla extract


  • 4 teaspoons lemon juice
  • 2 teaspoons lemon zest
  • 2 teaspoons vanilla extract
  • Pinch ground turmeric, optional for color


  • 1 cup freeze dried strawberries, ground into a fine powder in a small food processor or spice grinder
  • 2 teaspoons vanilla extract


  1. 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.
  2. 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.
  3. 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.
  4. 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.


If frosting a cake, make a double batch.

Vanilla extract: You can also use vanilla bean paste in equal amounts.


  • 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

Keywords: vegan butter, powdered sugar, vanilla extract, cocoa powder, cacao powder, lemon zest, lemon juice, turmeric, freeze-dried strawberries, strawberry,