If you’ve ever wondered how to make dairy-free buttercream frosting, you’re in the right place! This step-by-step tutorial will demonstrate how easy it is to make perfect dairy-free buttercream frosting every time! Plus, we share our favorite dairy-free butter brands, tips for success, and recipes to put it to good use!
Dairy-Free Buttercream Frosting vs. Buttercream Frosting
The two main differences between traditional and dairy-free buttercream frosting are:
- The dairy butter is replaced with vegan butter.
- The whipping cream or milk is replaced with non-dairy milk.
As for preparation, the basic rules still apply:
- Use softened vegan (or dairy-free) butter, which blends better (and don’t microwave chilled butter to speed softening time – it will make your buttercream runny)
- Use quality powdered sugar and sift it before adding to the butter or it can form clumps
- If your buttercream gets too thick, simply thin with a little dairy-free milk of choice (ours being creamy coconut)
How to use it?
On cakes, cupcakes, cookies, and more, including:
- Apple Gingerbread Cake
- Gluten-Free Carrot Cake
- Vegan Sugar Cookies
- Gluten-Free Vanilla Cake
- Gluten-Free Vegan Pumpkin Cake
- Vegan Funfetti Cupcakes
- French Toast Sugar Cookies
- Vegan Pumpkin Sugar Cookies
- Vegan Gluten-Free Sugar Cookies
- Vegan Gluten-Free Cinnamon Rolls
That’s it!
We hope you LOVE this vegan frosting recipe! If you give it a try let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!
How to Make Dairy-Free Buttercream Frosting
Fluffy Dairy-Free Buttercream Frosting made with 4 simple ingredients and 1 bowl! Perfect for decorating cupcakes, cakes, and more!
Servings 14 (2-Tbsp servings)
Ingredients
- 1 stick vegan butter (1 stick = 1/2 cup // our current preferred brand is Miyokos, but Earth Balance also works)
- ½ tsp vanilla extract
- 2 ½ – 3 cups sifted organic powdered sugar (ensure vegan-friendly as needed)
- 3-4 Tbsp full fat coconut milk or other dairy-free milk (optional // we prefer coconut)
Instructions
- Add softened vegan butter to a large mixing bowl and use an electric hand mixer to cream butter until light and fluffy – about 1 minute. Then add vanilla and mix once more to combine.
- Add sifted powdered sugar in 1/2 cup measurements and continue mixing until well combined and fluffy, scraping down sides as needed.
- If too thick, add 1 Tbsp at a time of dairy-free milk until desired consistency is achieved (optional).
- Use immediately or store frosting in the refrigerator for up to 1 week or in the freezer up to 1 month.
Video
Notes
*Frosting will melt and spoil if kept at room temperature for too long. We recommend frosting immediately before enjoying or storing cupcakes in the refrigerator after decorating.
*Recipe as written makes ~1 ¾ cup frosting
*Nutrition information is a rough estimate calculated with Miyokos dairy-free butter and with lesser amounts of ingredient ranges.
*Recipe as written makes ~1 ¾ cup frosting
*Nutrition information is a rough estimate calculated with Miyokos dairy-free butter and with lesser amounts of ingredient ranges.
Nutrition (1 of 14 servings)
Serving: 1 two-tablespoon servings Calories: 141 Carbohydrates: 21.5 g Protein: 0 g Fat: 6.3 g Saturated Fat: 5 g Sodium: 38 mg Potassium: 4.2 mg Fiber: 0 g Sugar: 21 g Calcium: 0.2 mg
Lola says
Great recipe for nice vanilla buttercream frosting! How can I make it dark chocolate frosting?
Hi Lola, you can find our chocolate buttercream recipe here. Hope that helps!
Vinessa says
If you like sickeningly sweet, greasy frosting….. I wish I had not used this on my cake, but I had no other options. I followed the recipe and it’s not just this recipe it’s vegan buttercream in general that is so greasy because of the oil in the vegan butters. I added salt to try to cut the insane sweetness and didn’t use all the power weed sugar either and it was still disgustingly sweet after several attempts. I didn’t want to keep adding too much salt and make it high sodium since the butter is salted. I’m not criticizing this page, but if you do not like sickeningly sweet or greasy frosting, do not make this, use a glaze icing instead. This is the second time I’ve tried to make a vegan frosting and I thought this one would be less greasy because it uses less butter but it isn’t. Sorry.
Hi Vinessa, we’re sorry to hear you didn’t enjoy it! Is it possible that you used the vegan butter that comes in a tub or that there was something off about the specific brand? We recommend Earth Balance buttery sticks for best results.
Marissa says
Omg!!! Why has it taken my years to read the comments and realize I have been using Earth balance in a tub and that’s why mine is always greasy and never will hold shape! They dont have Earth balance sticks where I am or at least I have never noticed them. 🤦♀️
Andromeda says
Been searching for the perfect vanilla frosting and here it is! I live in the UK and used Flora vegan butter sticks. I followed the recipe and added a tiny bit of salt because I like my frosting with a little extra something. This frosting was light and fluffy, creamy, perfectly balanced and delicious! It paired perfectly with my gingerbread cake with apple compote filling. YUM!
We’re so glad you enjoyed it! Thanks so much for the lovely review! xo
Sarah says
Was the vegan butter you used by Miyokos salted? Or unsalted?
I believe slightly salted! They add a “hint” of sea salt :D
Kindal says
Would soy milk work for this?
It should as long as you don’t mind the flavor of soy milk.
Erin says
Hi! This looks delish. Hoping I could add some strawberry puree to make a cake filling. Would you just reduce the amount of liquid according to the amount of puree added? Thanks!
I think that would work!
Flavie says
Hi !!!
I was looking for a dairy free champagne cupcake.. How do you think i could do that ? I tried to add a reduction of champagne instead of the dairy milk but it turns out the frosting isn’t fluffy at all…
Do you have any clue of what i did wrong ?
If you have any tips and tricks i’ll be soooo glad !!
Thank you for your recipes :)
So strange I thought that reduction might have worked. How about reducing it even more? And adding a bit more butter to compensate? Love that idea!
Victoria Sosto says
Would coconut oil work instead of vegan butter? Or margarine? Don’t know what vegan butter is (or where to find it in Switzerland!)
Margarine would be a better choice!
Kate Miles says
Do you reccomened the coconut milk from the can or carton?
Thanks
Any will work here!
Ash says
Does it have to be with powdered sugar? Can you make it with any other sugar?
Hi Ash, a powdery consistency will prevent it from being grainy. You could try blending up coconut sugar into a powder if you’re looking to make it refined sugar-free. But the color will be darker. Hope that helps!
Carly says
Hello! How would the measurements change if I made this into a coffee flavored frosting?? Thank you!!
Hi Carly, we’d suggest instant coffee powder
Rob says
Tastes great! The coffee added a richness taste to the chocolate. Only two things went wrong for me (1) the frosting was a little challenging to spread (it kept melting! as expected though. I added food coloring as I was making this a “Halloween themed” cake) and (2) it didn’t rise as much as I ‘d like (I think I needed to use a smaller pan or double the batch). BUT it tasted great and that’s what matters! For anyone that’s vegan this is a great substitute.
Hi Rob, we’re thinking maybe you meant to comment on the chocolate cake? Either way, thanks for sharing your experience! If you didn’t use vegan buttery sticks, we’d suggest those to reduce any melting. Hope that helps!
Claudia says
How should I increase the ingredient measurements to make enough for an 8 inch three layer cake? Thanks!
We’d recommend doubling it. Hope that helps!
Rob says
I am not vegan, but have a slight dairy allergy so I avoid heavy cream. Since butter typically does not bother me, do you think replacing the vegan butter with regular butter sticks will still have the same outcome? Thanks!
Yes, that should work well!
MICHELLE GISH says
HELP!! I have two small boys that I am making this for their birthday cake icing. They are allergic to wheat, eggs, dairy and nuts so…Since their cake is one layer vanilla bean and one layer dark chocolate…am I able to add Hershey Special Dark cocoa to this to make a chocolate buttercream filling and if so what would a recommended measurement be without distorting the final texture and stability of the final buttercream. I stumbled across this and so excited to make this tonight for this cake to be delivered tomorrow!
Hi Michelle, we’d recommend this recipe for a chocolate buttercream. Hope that helps!
Mary Caroline says
Michelle, my son also has severe allergies to wheat dairy and eggs, and I would really like to make him a cake for his second birthday, which cake recipe did you use for your birthday cake??
Victoria says
Hi! Could I use coconut oil instead of vegan butter? (is vegan butter margarine?)
Thanks!
Vegan butter is similar to margarine, depending on the ingredients. But we prefer the brand Miyoko’s which has pretty great ingredients. We wouldn’t recommend coconut oil here, but if you try it let us know how it goes!
Victoria Sosto says
OK, will go with margarine then.
(I think I might have posted the same question again by accident – feel free to delete!)
Brittany Garcia says
Are there any vegan glazes or butter creams that do not have to be refrigerated? I am working with cottage laws in CA, and trying to figure out what will be non hazardous and can be left outside of the fridge. Thank you!
Hmm, none that come to mind other than perhaps a simple dairy-free milk and powdered sugar glaze? And even then, only for short lengths of time.
Royale P. says
Would this recipe modify well to reduce the sweetness by reducing the amount of powdered sugar? I’m making it for a baby’s first birthday cake, and he’s never had refined sugar before. I did a test run, and while it was delicious to me, may be too sweet for him. Thanks!
Hi Royale, the powdered sugar is what helps it harden. We’d recommend this recipe for a lower sugar alternative. Hope that helps!
Julie says
I just made this for a two-layer vegan carrot cake. I used two sticks of Earth Balance buttery sticks and 680g powdered sugar (one bag from Whole Foods), about 1 tsp vanilla, and the zest of half an orange. I added maybe 2-3oz Silk Soymilk towards the end in three additions, blending each time to make sure it wasn’t getting too soft. Oh. My. Word. This is perfect. I was a little concerned about the plastic taste of the margarine and its saltiness, but it is completely drowned out by the vanilla and orange and sugar. I’ve used shortening in the past to make fluffy frostings, but this one is so superior. I also like that it is yellow like a traditional buttercream. The ratio, the flavor, perfect. Vegan cream cheese is prohibitively expensive here, but it won’t be missed with this stunning alternative.
Aw, we’re so glad you enjoyed it, Julie! Thanks so much for sharing!
Jennifer says
I love the zest idea!!!
Abbie says
Hi! I haven’t tried making this buttercream but all the comments sound delicious! Wondering if I can add (and how much) peanut butter to make a vegan PB Bc?? And if it will hold to decorate a cake?
Thanks!
Hi Abbie, we’ve never tried that, so we’re not certain. But we wonder if it would work to reduce the butter by 1/4-1/2 and replace that portion with peanut butter? Let us know if you do some experimenting!
Heather says
Hi! If I am making this 1 day before, should I add food coloring in when I make it, or after it chills before I apply? Thanks
We think it would work either way!
Janna says
This is a great recipe! Thank you!
Yay! Thanks for sharing, Janna!
D says
Made this a bit too runny, not quite sure what went wrong. Anyone know how I can I fix this ?
It sounds like the vegan butter was too soft/melted. We’d suggest adding more powdered sugar to help.
Jenni says
Hi, i am gluten and dairy free but i also cant have eggs. Is there anything i could substitute the eggs with to make this please?
Hi Jenni, this recipe doesn’t contain eggs. Perhaps you meant to comment on a different one?
Elise says
Is this the Miyoko butter? https://products.wholefoodsmarket.com/product/miyokos-creamery-organic-european-style-cultured-vegan-butter-ea06f3 I can’t tell if the box contains butter sticks or some sort of spread.
That’s the correct one.
Kim Wikoff says
I just made this frosting for my daughters birthday cake and it was so amazing I added a few drops of food coloring too. Definitely using this again for all her cakes. I am not vegan but my daughter is and I was just in awe of the flavor. I used the country crock plant base butter sticks and I used unsweetened vanilla almond milk. Can’t wait to make it with the coconut milk.
We’re so glad it turned out well, Kim! Thanks so much for sharing!
Nancy says
I’m having a hard time finding vegan butter in stock form – can I use Butter flavored Crisco shortening sticks? And should I use the coconut milk in a can, or will the carton version work? Thank you!
Hi Nancy, we haven’t tried that and aren’t sure whether it would work! Either coconut milk should work as long as the canned one isn’t chunky. Carton would be better for this recipe though!
Nickola says
Thank you for posting this! I’ve been looking for a vegan buttercream recipe for a long time! :)
Is there a difference between the Earth Balance spread and the buttery sticks? This is the only vegan brand in my local supermarkets…
Hi Nickola, we’d recommend the buttery sticks.
Margaret says
Hi, I am wondering if you can substitute Earth balance in a tub, for the baking sticks in this recipe?
Thank you!
We’d recommend using the sticks for best texture!
Margaret says
Just out of curiosity, is there a difference in the ingredients between the two? Or that the spread has more air incorporated?
Also, I have made it with the sticks, and this recipe is delicious! A picky eater friend simply could not, would not, believe that it was vegan. Thank you for the recipe!
We’re not quite sure what the difference is in ingredients, but the tub seems to have something in it that makes it spread more easily and not firm up as well with frosting.
meana says
Do i need to use powdered sugar could i just use normal sugar?
You can make powdered sugar by blending normal sugar in a high speed blender. It needs to be fine and powdery in texture.
Deb Axelrod says
This tasted wonderful – thank you! I did find that it started to melt so quickly…any suggestions or is this simply a function of working with vegan butter? Regardless, it was lovely and really made my celiac/dairy-allergic kiddo (and mom) so happy!!
Hi Deb, we’re so glad you both enjoyed it! Our best guess is that it was the type of butter used and/or the room temperature. We find that Miyokos melts faster than other brands such as Earth Balance.
Safa says
I’m curious if you know how to make an espresso/coffee buttercream? Do you think using espresso instead of the non dairy milk would work? Or should I use coffee powder? This recipe seems like a great base to add other flavors to. Thanks!
I would suggest coffee powder!
Splashstorm says
How much frosting does this make? Enough to cover a cake?
This recipe makes ~1 ¾ cup frosting. Hope that helps!
Tiffany Hereda says
I thought it was delicious. With vegan gluten free chocolate cupcakes it was perfect, thank you!
Kathy says
I followed the recipe. Love it! I put it on a vegan chocolate cake. I used the Miyokos brand of non-dairy butter. It is so close to the taste of butter that it’s amazing.
Agreed- Miyokos is delicious! Thanks for sharing, Kathy!
Paola Espinoza says
Can’t wait to try this recipe! Can I use a kitchen stand mixer instead of hand held? If so, what speed? Sorry, and lastly any tips to preventing the powder red sugar from flying everywhere as you add it to the butter? I always have the happen :(
A stand mixer will work well! Add the powdered sugar in small amounts to avoid splattering.
Carly A says
You can also cover your stand mixer with a tea towel to keep the powdered sugar dust from flying everywhere!
Melissa says
This was delicious!! I’m a huge fan of butter cream and wanted to make something for my son who is very allergic to dairy. We chose to use a non-vegan buttery spread and it worked perfectly!! Smart Balance was the only deviation that we did. For the milk, we used organic coconut milk from the can.
Abby says
Awesome recipe! I was worried it would be greasy but turned out great. I used Country Crock vegan butter with almond oil, otherwise stuck to the recipe exactly. Thanks for a reliable recipe!
tanya Smith says
Hello and thfor this really easy recipe. I am trying to make a special occasion cake and was wondering could this stay out on display for around 6 hours without fail?
We think so! As long as the room temp isn’t too hot. Let us know how it goes!
Jhinae says
Hi, I am planning on making and using this for my son’s 1st birthday cake. His cake will need to be made a day or 2 ahead of time by someone else. So if we refrigerate it for a day of 2, Will the frosting soften on the cake after removing it from the refrigerator before I give it to him? Thank you in for reading.
It will, yes. So try and keep it refrigerated for as long as you can before serving! Especially in warmer climates.
Heather says
I stuck to the exact recipe and thought it tasted awful :( I tried it out but definitely not going to make for my daughters birthday.
Oh no! So sorry to hear that was your experience! What type of vegan butter did you use? We wonder if it had a strange taste?
Alisha Reed says
Does this buttercream freeze solid, or stay pretty soft? I’m curious to know whether this will work for an ice cream cake. Thanks!
Hi Alisha, we haven’t tried freezing it, so we’re not certain. But we think it would stay somewhat soft.
Christine says
High five! This was simple and tasty! I’ve made American buttercream before and this was no different except for products! Country Crock Plant butter (almond oil version), Simple Truth unsweetened coconut milk. I also added a additional almond flavoring after the vanilla, because I just love almond. The almond flavor also cuts the sweetness some. Nice fluffy all purpose frosting! ♡
Thanks so much for the lovely review, Christine. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Adriana says
Hi. What can I use to make it harder and more stable at room temperature?
Thanks
We’d say use more powdered sugar and Earth Balance will probably hold up better than Miyokos for the vegan butter. Hope that helps!
Tina says
This recipe is so easy! I love how the icing gets super fluffy when using the mixer. Only thing I changed is lowering amount of powdered sugar to my liking. I used Earth Balance vegan butter, and let the butter sit out until softened. Made this for the first time for a friend who allergic to dairy products. EVERYONE loved the cake, couldn’t tell it was Vegan. I’ve also used this website for their non dairy yellow cake. EASY! Love it and will definitely try their other recipes.
Yay! Thanks for sharing, Tina!
Jen Kirke says
Made for a vanilla cake. Super tasty and fluffy. Husband said this is our new staple icing. Used Earth Balance butter and unsweetened original almond milk.
We’re so glad you both enjoyed it! Thanks for sharing, Jen!
Kelsey says
I don’t have either brand of the vegan butter you suggested available… could I use nuttelex?
We aren’t familiar with that brand, but it might work. Let us know if you try it!
Ryan says
I made this recipe twice so far, I’m not sure what I’m doing wrong but the icing is very runny, even after I add more sugar and/or cornstarch to make it thicker. Maybe it’s because I’ve been using Earth Balance or using the blender too long? I’m not sure but the next time I will use Miyokos and let you know if there is a texture difference. You are my go to recipe blogger for all things vegan, most things I’ve tried via Minimalist Baker does not disappoint!!
Hmm, are you melting the butter? If you microwave chilled butter to speed softening time – it will make your buttercream runny.
Ryan says
I am not! I let it soften organically, room temperature. Maybe it’s I’ve been using the tub vs sticks?!
Ahh, yes- that could definitely be! Let us know if you are still having an issue after trying the sticks.
Angie says
Hi, can you use margarine instead of vegan butter?
We’ve never tried it, but it might work. Let us know if you give it a try!
Danae says
Could I use homemade vegan butter?
Hm, we haven’t tried that and aren’t sure how it would turn out. Let us know if you try it!
I don't want to share my name. says
Can you taste the coconut? My dad doesn’t like coconut and I want to do something that he would like for his birthday.
You could use almond milk (or another non-dairy milk) instead of coconut milk. Hope that helps!
Tomo Dugan says
Can you recommend specific types of vegan butter to use?
I have made a cream cheese frosting for a vegan carrot cake. I used Earth Balance sticks and the frosting tasted off.
Hi Tomo, our current preferred brand is Miyokos. Hope that helps!
Cristie says
Hello! Quick question, and it may be a silly one. But I want to make sure I have it correct!! So I have the earth balance butter. In the recipe, you say 1 stick. They are like half sticks (half of a regular stick of butter that is) So, is it one stick (one of the 4 in the box) that this recipe is calling for? Thanks so much!!
Hi Cristie, 1 stick would be 1/2 cup or 114 grams. We aren’t exactly sure which size of butter you are referring to, but hope that helps!
Cristie says
Thanks so much, that does help!!
Molly says
You probably won’t see this, but where I live, the earth balance sticks that look like half sticks are actually the same amount of butter as a regular stick! They are thicker and shorter, but they have the same weight per stick. Just sharing in can a case it helps tier baking!
Michelle Parker says
This has become my go-to buttercream! Delicious as vanilla, but a perfect base to launch any flavor. I made the vegan peppermint cupcakes today (Christmas), and added half vanilla extract and half peppermint to this buttercream for a wonderfully subtle peppermint flavor. I thought about tossing in some crushed candy cane at the end, but opted for a sprinkle on top and a mint leaf for garnish. Thanks for all the wonderful, easy, one bowl recipes!
Thanks so much for your kind words and lovely review, Michelle! We’re so glad you enjoyed this and are other recipes! xo
christina landmark says
Hi there – I made this per recipe, but it separated? Any suggestions? Thanks!
Hmm, sounds like some liquid got into the batch. Was the bowl or utensil wet? Did you add liquid sweetener?
Sarah Bassett says
Hi! I haven’t made this recipe yet, but I’m an avid cake decorator. When buttercream separates, try whipping it for a good long while with a wet cool towel wrapped around the bowl. Keep an eye on it to make sure it’s moving in the right direction. Sometimes, the heat from the mixer can cause the butter to melt. It’s worth a shot (rather than tossing the whole thing). You can also try letting it sit for a bit on the counter (maybe a half hour), and try whipping it into submission again :)
Lori Buitendorp says
I made this recipe just as it was written and loved it! Light and fluffy!
Thanks so much for the lovely review, Lori. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Donna says
I have a multigrain sandwich round with vegan butter and cinnamon every morning. It tastes like a cinnamon bun, but it is much healthier. This morning, I whipped up this super easy butter cream icing and topped my “cinnabun” with it, and it was decadent! I used Silk Original Protein Nut milk instead of cow’s milk, and it worked beautifully! Thank you so much for this recipe!
Thanks for sharing, Donna!
Kate says
Hi there, how can I make the frosting harden up? I added 1 tbsp of milk in during the process. Thanks
Hi Kate, the powdered sugar is what helps it harden. Hope that helps!
Korrin says
My good friend baked a cake for my “Blessingway Memorial” in honor of my baby. (Our stillbirthday cake)
We only took home about 3 slices! It was delicious and I especially enjoyed this buttercream. No one else at the event was vegan but everyone was raving about it!
?????
Thanks for sharing, Korrin. So glad everyone enjoyed it. Sounds like a lovely memorial.
Rachael Becker says
Delicious! I just made this recipe, although I admit I also added 1/4c. of shortening, and only 1Tblsp of milk, instead of 3. So it wasn’t exactly your recipe. I didn’t have coconut from the can, but I did have an almond/coconut blend of half and half I subbed instead. I thought it might help it hold a bit better with the crisco. It ended up piping nicely, although it was a bit softer than I’d prefer. I am interested to see how it holds up overnight in the fridge, and then at the party. The taste was perfect!
We’re so glad you enjoyed it, Rachael! Thanks for sharing your experience!
Eboni Woodbury says
Hi! Does the full fat, coconut milk or the almond milk have to be room temperature?
Nope!
Erica says
This may sound like a dumb question, but can I add food coloring to it?
Not a dumb question and yes, that will work!
Samantha Jaramillo says
Is there a big difference if you dont use the organic powdered sugar? All I have is the powdered sugar that has corn starch in it. Would it still be considered soy and dairy free?
Hi Samantha, that should work! We mentioned organic for those who want to make sure their sugar is vegan.
Cat says
Do you think this will be okay sitting out in a 67-70 deg F room for 2-3 hours?
Should work, yes!
Zoe George says
How long will the buttercream last out of the fridge? Can I make cake two days before?
It should last at least a week or more!
Debbie Hernandez says
I’m thinking of using this recipe in-between the cake layers and to use as a crumb coat before covering in fondant. Will the fondant hold up on top of this icing?
It should. I would suggest Earth Balance vs. Moyoko’s though (and adding plenty of powdered sugar so it’s on the thicker side) for best results.
Caitlin says
Did the icing hold up under fondant? I was gonna do the same!
Sanju says
Hi, I don’t have an electric hand mixer, so I am just wondering if it will still work if I do this by hand? If not, then do you happen to have any suggestions? Thanks in advance!
Yes! That should work! Just use some muscle ;D
Andrea says
I’m wanting to use this to frost a cake “naked” style ;) It will be a multi-level cake (two 8 in cakes stacked and two 6 in cakes stacked) will one batch do it, being that it goes on so thin, or should I make 2?
I’m thinking one batch should do it! Or, times it by 1.5 to be sure! Find the option to adjust serving size just about the ingredients.
Mike says
Did I do something wrong? After following this to a T. I ended up with a pile of buttery sugar that wouldn’t spread and was not the right consistency. It gave me a headache just tasting it.
Hi Mike, sorry to hear that! It sounds like something went wrong. Did you make any modifications? What brand/type of butter did you use?
Gina says
I’m so excited to find this recipe! I love making homemade frosting, and your recipe is perfect to top my favorite dairy free, egg free cupcakes.
Meztli says
Can I store or freeze the left over buttercream?
We haven’t tried freezing, but in the fridge it should keep for 1-2 weeks.
Ann says
Would this be enough frosting to entirely frost a two layer cake?
Thanks in advance!
Yes, a modest layer. So if you want it to be generous, times the serving size by 1.5!
Des says
I just made this frosting with earth balance and rice milk. I colored the frosting with gel and it has white specks. I have whipped it several times but the specks won’t go away. Any advice??
Did you sift the powdered sugar? That usually causes white flecks.
Franki says
Hi!
I’m frosting my wedding cake in a couple days and I wondered whether this recipe would be okay.. considering the cake will sit at room temperature for some time on display. If it isn’t okay – do you have a recommendation? Thanks so much!
Franki
That should work well, actually! In that case though, I’d recommend using Earth Balance vs. Myokos b/c myokos tends to melt quicker! Happy wedding day!
Melissa says
Hello,
My daughter has a milk protein allergy and I need to make her birthday cake, but we live in Florida so even though her birthday is November it’s going to be pretty warm. My question is have you ever used rice milk in the recipe, if so how did it turn out or do you just recommend using the canned coconut milk?
Hi there! I think that should work. We haven’t tried it but I don’t see any reason why it wouldn’t. Let us know how it goes!
Joanne Gero says
HI there…can you please tell me what is the brand of your sprinkles used on top of the buttercream as well as the funfetti vanilla cupcakes you make.. thank you for sharing your magic with us xo:)
I believe these are ones we got at Whole Foods! Not sure of the brand – sorry!
Heidi says
My butter will not get fluffy! I’m using earth balance at room temp. Any suggestions?
Hmm, did you whip in the sifted powdered sugar yet? That’s what will make it fluff up well.
Tara says
Which type of coconut milk do you mean (canned?) and can you taste coconut?
Use light or full fat canned coconut milk vs those that come in a carton, which are very watery.
Tokasa says
Hi, I find that if you use Kara coconut cream or any coconut cream not milk, it works so much better and more fluffier . The cream usually settles up at the top of the can or carton and you can use that and try not to stir it.
Janis says
Can I replace the powdered sugar with maple syrup or coconut sugar and still have it turn out?
Thanks.
Hi Janis, we don’t think that would work as it will impact the color and texture.
Lauren Campbell says
I have a question or two I’m hoping you can help with! I’ve been asked to make a birthday cake for a three year old and while I have done a lot of vegan cooking, I don’t have a ton of experience with vegan baking (or baking at all, for that matter!). I see this recipe makes about 1 3/4 cups of frosting, would that be enough to frost an 8” cake with two layers, or would you recommend doubling the recipe? I’m also trying to figure out what brand of butter to buy, I see you recommend earth balance for something that will keep its shape outside of the fridge. Would that be the earth balance baking sticks or spread, or does that even make a difference? I’m sure I’m overthinking this, but any help you can give me would be wonderful! I always feel pressure to prove that vegan food is every bit as good as the regular version and want it all to turn out right. ?
I’d recommend the “butter” sticks, yes, vs the kind that comes in tubs. And I think 1 batch should be sufficient! However, if you like more frosting, try multiplying the quantities by 1.5!
Ren says
Yes, I did 1.5 recipes for a 2-layer 9” cake. Delicious!
Gizelle says
I just finished this recipe!!! Delicious!!!
I used:
3/4 cup homemade ghee
1 1/2 cup icing sugar
1/8 cup + 1 tsp cocoa
1/2 tsp vanilla
3 tbsp almond milk
Followed exactly your instructions.
Thank you for your always RELIABLE recipes. Thanks again.
Aww, thanks so much for your sweet note, Gizelle! Thanks for sharing!
Hank says
Love it. But realize ghee means it’s no longer vegan. What vegan oil can I use that not a pre-made processed food like earth balance?
Hi Hank, we aren’t sure of any brands like that, but let us know if you find something!
Cheryl says
I have replaced butters and processed oils with coconut oil with almost perfect results. I haven’t tried it yet with this recipe but I’ve been using it for about six years and it’s always been consistent. A straight across 1:1 replacement has worked in all my baking!
Vera says
I loved this recipe plus my vegan friend liked it sooooooo much that she even ended up asking me where I got the amazing recipe from, so I recommended your website. She has been cooking of it 24 7 now (:
Somebody is getting popular around my neighborhood! ?
Thanks, Vera!!
Hayley says
Love all of your recipes! Can you PLEASE do a strawberry cake/cupcake recipe? I can’t find any good ones that are Vegan and/or GF.
Some use Strawberry jam, purée or freeze-dried strawberries. I’d love to see how you would choose to do it.
Thanks for all the great recipes!
Thanks for the suggestion, Hayley! We will add it to our ideas list.
Chantel says
Just used this frosting recipe for some vegan vanilla cupcakes I made, and they were a hit! The frosting was easy to make and it was sooooo delicious! Non-vegans ate the most!! Going to make it again this weekend for a graduation party! Thanks for a great recipe!
Blueeyed Vegan girl says
Hi! I love your recipes!
A few questions
Any suggestions on why the frosting has a gritty/grainy texture? I am using vegan/organic powdered sugar and sifting prior.
I’ve heard some vegan bakers use vegetable shortening and butter?
Lastly, once cake/cupcakes are decorated I store in the fridge but then frosting gets hard but if I leave it out it gets soft… I am useing earth balance butter.
Thank you
Always make sure your butter is softened before whipping, and sift your powdered sugar into the butter to prevent clumps.
Vegan butter is a little trickier to work with as it is more temperature sensitive. But Earth balance is the best way to go in my experience.
Sorry I couldn’t be of more help!
Becky says
I need to make cupcakes for a party. I want the buttercream to be the consistency to pipe flowers and they will need to sit out at room temperature for 6-8 hours. Any suggestions to make sure they dont melt? What do you do if cannot keep it refridgerated? Also do you have a recipe and suggestions to make a vegan royal icing to decorate cookies (pipe and flood)?
Thank you
Hi Becky, We haven’t tried that and can’t say for sure, but we think using Earth Balance would be a better choice than Miyokos for this. We would recommend using the maximum amount of powdered sugar you can without it getting clumpy. Also, it would be best to omit or reduce the dairy-free milk. We don’t have a recipe for vegan royal icing, but it’s on our ideas list. Hope that helps! Let us know if you give it a try!
Dhani DeFelice Sell says
I used your icing recipe last night for the vegan chocolate birthday cake I made my grandson. I added a bit more powdered sugar to ensure the icing would hold up. It did! Even when the cake was left on the counter for hours. Everyone loved it. So impressed!
Yay! So glad to hear this! Thanks for sharing! xo
Lisa says
Will it turn out well for piping and decorating do you know?
It’s a bit on the softer side, but with enough powdered sugar, it may work! Let us know if you try it!
Stephanie says
Hi, could I use this recipe to make chocolate buttercream?
Would I add melted chips or cocoa powder?
We have a chocolate buttercream in this recipe. Hope that helps!
Noelle says
Hello I am always confused with coconut milk. Do you mean the kind in the can or the kind in the milk carton? Thanks! Will definitely try these.
Hi Noelle, In this recipe, we recommend full-fat canned coconut milk, but the carton milks should work as well since it is a small amount and is primarily used to add moisture, not flavor. Hope that helps!
Cole Morrall says
Hello! Would this recipe work for making decorative flowers?
We think that would work well- Earth Balance would probably be a better choice than Miyokos for this. We would recommend using the maximum amount of powdered sugar you can without it getting clumpy. Also, it would be best to omit or reduce the dairy-free milk. Hope that helps!
Rebekka says
Yes! Awesome. Looking forward to trying this out.