Vegan Vanilla Buttercream Frosting, Fluffy & Dairy-Free
A smooth, fluffy vegan vanilla buttercream made with dairy-free butter, icing sugar and a splash of plant milk. It pipes beautifully for cupcakes, spreads easily over cakes, and has that classic sweet vanilla frosting taste without any dairy.
Vegan Vanilla Buttercream Frosting
Fluffy vegan vanilla buttercream made with dairy-free butter, icing sugar, vanilla and plant milk. Perfect for cupcakes, layer cakes, rosettes and borders.
Ingredients
- 1 cup (225 g) Vegan butter, cold but not fridge-hard
- 2½ cups (300 g) Powdered Icing sugar, sifted
- 2 tsp Vanilla extract
- 1-2 tbsp 15-30 ml Oat milk (or any plant milk)
- pinch of salt
Instructions
- Beat the vegan butter with a hand mixer on medium-high for 3–4 minutes until pale, light, and fluffy.
- Add the sifted icing sugar in two additions, mixing on low after each until just combined, then turning up to medium for 30 seconds.
- Add the vanilla extract and salt. Mix on medium for 1 minute.
- Add oat milk 1 tbsp at a time until you reach your desired consistency:1 tbsp → stiff, good for piping rosettes and borders2 tbsp → softer, ideal for spreading and swooping
- Beat on high for a final 2 minutes. The frosting should be white, fluffy, and hold its shape.
