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.