Vegan Vanilla Buttercream
A silky smooth, flavorful vanilla buttercream that's dairy-free and vegan! Perfect for pairing with cakes, cupcakes, and any dessert that pairs well with vanilla buttercream.
Servings 2.5 Cups
Ingredients
- 1 Cup (227g) vegan butter, softened to room temperature I use Earth Balance sticks
- 3 1/2 Cups (420g) powdered sugar
- 2 tsp pure vanilla extract
- 1 Tbsp unsweetened dairy-free milk, room temperature
Instructions
- With a hand mixer or paddle attachment on your stand mixer, cream the vegan butter on medium-high until it’s creamy and light in color. About 7 minutes.
- With the mixer on low, add the powdered sugar one cup at a time, scraping down after each addition and making sure each cup is fully incorporated before adding the next one.
- Add the vanilla and unsweetened dairy-free milk and mix on low for another minute until fully incorporated.
Notes
Make Ahead Tips: This buttercream can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip in your stand mixer to bring back to smooth buttercream consistency.
Dairy-Free Milk Suggestions: My favorites to use with this recipe are unsweetened coconut milk and unsweetened soy milk. You are free to use any dairy-free milk you'd like, but make sure you like the taste of whatever milk option you choose, as it will end up flavoring the buttercream.
To Make It Extra White: After all ingredients have been incorporated, add 1-2 tsp of Americolor Bright White or icing whitener of your choice.
Yield: This buttercream makes enough to:
- Frost 12-15 cupcakes with a piping bag
- Fill and crumb coat a three-layer 6-inch cake or two-layer 8-inch cake. To have enough for frosting and decorating as well, double the recipe.