Written by Desiree Published on in Sweets
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Frosting is one of those things that’s super easy to make, but also easy to mess up. Take it from me, I’ve had a few bad frosting experiments myself. When making frosting, it’s important to find that delicate balance in texture. Not too thick, but not too runny.
It sounds easy, but it can truly be a challenge! No worries though, as usual I’ve got you covered. This Easy Vegan Vanilla Frosting is the perfect consistency and super versatile. It could be easily paired with this Easy Vegan Vanilla Cake!
How to Make Vegan Vanilla Frosting:
To make this Easy Vegan Vanilla Frosting, you’ll need just a few ingredients. Softened vegan butter, powdered sugar, vanilla extract, and a little non-dairy milk. The great thing about this recipe is that it can easily be used for different things. I chose to use this for frosting cupcakes, but I could also see it being used for cakes as well.
I’ve made this Vegan Vanilla Frosting recipe a million times, so I know it works! The key is making sure your vegan butter is not melted. Otherwise you’ll have a runny mess on your hands.
For the best results, it’s important that you ensure your vegan butter is at room temperature. As a reference, I keep it at about 68-70 degrees in my home. Whenever I know I’m going to make frosting, I’ll usually take it out the night before (if I’m thinking that far ahead). If I’ve waited until the day-of, I’ll take it out and set it on the counter near the window sill and let it sit for 2-3 hours.
To keep things from getting too messy, you’ll take your vegan butter and mix it with a standing mixture or hand mixer until it appears whipped. Then slowly add in your organic powdered sugar, followed by the non-dairy milk and vanilla extract.
Alternatively, you could simply add in everything at once, but there’s a good chance you’ll end up with a cloud of powdered sugar over your workspace. I’m speaking from experience, haha!
Once all of your ingredients have been added and you’ve started blending everything together, your vegan frosting will appear right before your eyes!
If you’re looking for a frosting to use for piping, I would definitely recommend this one! I used a large piping tip to create a simple swirl on the top of my cupcakes. It held together really well over the next few days until they all disappeared! In the past, I’ve had experiences where the frosting doesn’t hold its shape and that’s definitely not the case here with this Vegan Vanilla Frosting.
Though you can probably find dairy-free frosting in the store, I would definitely recommend making your own! If you’ve never made frosting before, I would encourage you to try it. It’s a lot easier than you might think!
Tips for Making the Best Vegan Vanilla Frosting
- Use butter that is softened, not melted. Let your vegan butter sit out on the counter for 2-3 hours. I wouldn’t recommend using the microwave, this always ends in disaster for me! The butter should still be holding its shape well.
- Gradually add in the powdered sugar to avoid it flying up in your face. I’ve had this happen and it’s not only a waste of powdered sugar, but its more to clean up!
- Use a standing mixer or hand mixer. This will make the mixing process easy peasy.
I know you’ll love this Vegan Vanilla Frosting recipe. It’s super easy to make and versatile! I’m looking forward to using it on a lot of different recipes this year. Give this frosting a try and let me know what you think in the comments below!
Other Sweets You’ll Enjoy:
- Vegan Lemon Poppy Seed Cake
- Easy Vegan Vanilla Cake
- Vegan Lemon Cupcakes
- Vegan Berry Trifle Cake
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4.92 from 12 votes
Easy Vegan Vanilla Frosting
Easy Vegan Vanilla Frosting recipe that can be used for cakes or cupcakes!
Course Dessert
Cuisine American
Keyword Frosting, Vanilla
Prep Time 6 minutes minutes
Mixing 5 minutes minutes
Total Time 11 minutes minutes
Ingredients
- ½ cup softened vegan butter- not melted (I used Earth Balance)
- 2 cups organic powdered sugar sifted
- ½ tsp vanilla extract
- 1 tbsp non-dairy milk (I used almond milk)
Instructions
In a large mixing bowl, cream the softened vegan butter until it appears whipped.
In that same bowl, gradually add in the powdered sugar, followed by the vanilla extract and non-dairy milk.
Continue mixing until frosting is formed and is light and fluffy.
Use as desired. Enjoy!
Notes
Recipe makes 1 cup
14 Comments
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Pingback: Vegan Lemon Cupcakes | Easy Vegan Lemon Cupcakes
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March 4, 2020 at 7:13 pm ·Reply
I think I’m going to try this for my friend’s upcoming birthday. I’m always bummed that I can’t make a true buttercream, but this looks great. -
Aline
March 4, 2020 at 8:05 pm ·Reply
Great recipe!! I always make lame desserts for my vegan friends and they hate me for that ahahaha now I don’t have to lol you just saved me!! 😛 -
March 4, 2020 at 10:50 pm ·Reply
This is the perfect recipe to make vegan desserts for my friends and family! Easy step-by-step instructions also! -
March 8, 2020 at 8:49 am ·Reply
I have had several people ask me about baking vegan and this is perfect for my new challenges. -
March 8, 2020 at 5:33 pm ·Reply
This vanilla frosting looks so thick and delicious! The perfect vegan option to top so many desserts. -
March 9, 2020 at 6:46 am ·Reply
I love this vegan vanilla frosting. It tasted amazing and nobody realized it was vegan. -
Kaluhi
March 11, 2020 at 1:03 am ·Reply
Trting this for me nephew’s birthday ❤❤❤ -
March 11, 2020 at 11:51 am ·Reply
I was JUST looking for a vegan frosting recipe. You’re right on time! -
Blanca
October 17, 2020 at 7:39 pm ·Reply
Best Frosting Ever Thanks, my whole family Loved it-
Desiree
October 17, 2020 at 7:40 pm ·Reply
Thanks Blanca! So glad you enjoyed it!
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Vanessa
November 9, 2020 at 1:28 pm ·Reply
I followed the directions of having your butter at room temp for best results. That did NOT give me the best results, ha! I used Earth Balance soy free/dairy free butter, at room temp, the frosting was very runny. I put it in the fridge for a few hours, until it thickened up a bit. My cake was completely cool before I started icing. The icing melted off my cake. It was a disaster. The taste of the icing was just fine. I was able to add a little food coloring to some and it blended well and the color was nice.
Next time, I will not bring the butter to room temp. Hopefully it works out! -
Nicole
February 28, 2021 at 9:15 pm ·Reply
I love this frosting! I have made it twice now. The first time I used it on pumpkin cupcakes and the second time I used it on cinnamon raisin bread. It is so easy to make and really delicious. Thanks for an awesome recipe! -
Lynnette
December 10, 2023 at 12:36 pm ·Reply
Turned out REALLY well!!! So exciting-who needs dairy! I used unsweetened oatmilk.
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About Me
Desirée
BLOGGER. FOOD LOVER.
Hi! I’m Desirée. A foodie since birth. A plant-based vegan since 2017. Here you’ll find all of my favorite recipes that even your omni friends and fam will love. Enjoy!
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