Vanilla Buttercream Frosting

Name: Vegan Vanilla Buttercream Frosting Recipe
Prep time: 15 min
Total time: 15 min
Ingredients: 1 cup vegan butter (softened); 3 1/2 cups powdered sugar (sifted); 1/4 cup plant-based milk (oat or unsweetened almond milk recommended ); 2 teaspoons vanilla bean paste (or vanilla extract. )

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Vegan Vanilla Buttercream Frosting is a sweet, fluffy, dairy-free frosting made with 4 ingredients and ready in 15 minutes. Use it to frost cakes, cupcakes, or cookies.

Close-up of a cupcake with creamy white vanilla buttercream frosting, topped with colorful round sprinkles and small gold star sprinkles, in a white paper wrapper. Other similarly decorated cupcakes are blurred in the background.

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Light, Fluffy, Ready in Minutes

This is my go-to all-purpose frosting. It pipes well, spreads beautifully, and the recipe yields enough to generously cover a 2-layer cake made in standard 8 to 9-inch pans, or 12 cupcakes.

Ingredients for Vegan Vanilla Buttercream Frosting

Here’s what you’ll need. Exact amounts are in the recipe card below.

Vegan Butter – For best results, let the butter come to room temperature. Cold butter won’t cream properly, resulting in a dense frosting.
Powdered Sugar – Also called confectioners’ sugar. Sift it before adding to avoid lumps in the finished frosting.
Plant-Based Milk – A mild-flavored variety such as oat milk or unsweetened almond milk works best so it doesn’t compete with the vanilla.
Vanilla Bean Paste – I prefer vanilla bean paste because it has a richer flavor than vanilla extract. However, vanilla extract is perfectly fine and can be substituted in the same amount.

How to Make Vanilla Buttercream Frosting

Prep Time: 15 minutes | Total Time: 15 minutes | Servings: 12 | Cuisine: American

STEP ONE: Cream the butter. Using a stand mixer or hand mixer, beat the butter in a large bowl on medium speed until fluffy, about 1 minute.

This is the point where you might want to put on an apron; otherwise, powdered sugar dust will find its way onto your dark-colored shirt. Maybe that’s just me?

STEP TWO: Add the powdered sugar. Add the powdered sugar and beat for about 2 more minutes, until combined. The mixture will be crumbly at this stage.

STEP THREE: Add the liquid. Add the milk and vanilla bean paste. Continue beating until fully incorporated. The extended beating time allows more air into the frosting for a fluffy consistency.

STEP FOUR: Use or store. Spread or pipe immediately onto cooled cakes or cupcakes. If not using right away, transfer to an airtight container and refrigerate until needed. Re-beat briefly before using.

Close-up of creamy, whipped vanilla buttercream in a mixing bowl with a metal paddle attachment from a stand mixer. The texture appears smooth and fluffy, with soft peaks forming on the surface.

Frequently Asked Questions

Should I use vegan butter sticks or spread?

Stick butter is the better choice here. It has a lower water content than tub spread, which produces a better texture and helps the frosting hold its shape, especially for piping.

Can I color this frosting?

Yes. Use gel food coloring rather than liquid coloring. Gel won’t thin the frosting the way liquid coloring can. Add it a drop at a time and beat to incorporate.

Why is my frosting too thick or too thin?

Too thick: add plant-based milk a teaspoon at a time and beat until you reach the right consistency. Too thin: add more sifted powdered sugar a tablespoon at a time.

Can I pipe this frosting?

Yes. It holds up well for piping. If it feels too soft at room temperature, refrigerate it for about 15 minutes before filling your piping bag.

Close-up of vanilla cupcakes topped with swirls of creamy vanilla buttercream frosting, set on a light textured surface.

Storage

Store in an airtight container in the refrigerator. Re-beat briefly before using.

More Sweet Treat Recipes

Close-up of cupcakes topped with creamy vanilla buttercream and colorful sprinkles, above a bowl of whipped vanilla buttercream frosting with a mixer. Text reads: Easy & Vegan Vanilla Buttercream Frosting thiswifecooks.com.

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Vegan Vanilla Buttercream Frosting Recipe

Sweet, fluffy, dairy-free frosting made with plant-based butter, powdered sugar, plant-based milk, and vanilla bean paste. Ready in 15 minutes and enough to frost a 2-layer cake or 12 cupcakes.

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Christmas, vanilla frosting, vegan, vegetarian

Prep Time: 15

Total Time: 15

Servings:

Calories: 270kcal

Author: Holly Gray

Ingredients

1 cup vegan butter softened
3 1/2 cups powdered sugar sifted
1/4 cup plant-based milk oat or unsweetened almond milk recommended
2 teaspoons vanilla bean paste or vanilla extract.

Instructions

Using a stand mixer or hand mixer, beat the butter in a large bowl on medium speed until fluffy, about 1 minute.
Add the powdered sugar and beat for about 2 more minutes, until combined. The mixture will be crumbly at this stage.
Add the milk and vanilla bean paste. Continue beating until fully incorporated.
Spread or pipe immediately onto cooled cakes or cupcakes.

Notes

Make-Ahead Instructions: This frosting can be made up to 5 days ahead. Store in an airtight container in the refrigerator. Let it come to room temperature and re-beat briefly before using.

Nutrition

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This post was updated June 5, 2026.