Minimalist Baker

Simple Food, Simply Delicious

  • about
  • recipes
  • Cookbook
  • Shop
  • blogger resources
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

How to Make Dairy-Free Buttercream Frosting

Vegan cupcakes decorated with homemade buttercream frosting and rainbow sprinkles

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!

Cutting board with vegan butter, vanilla, powdered sugar, and coconut milk for making vegan buttercream frosting

Dairy-Free Buttercream Frosting vs. Buttercream Frosting

The two main differences between traditional and dairy-free buttercream frosting are:

  1. The dairy butter is replaced with vegan butter.
  2. The whipping cream or milk is replaced with non-dairy milk.

Sifting powdered sugar into vegan butter to make Vegan Buttercream Frosting

As for preparation, the basic rules still apply:

  1. 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)
  2. Use quality powdered sugar and sift it before adding to the butter or it can form clumps
  3. 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

Electric hand mixer resting above a bowl of simple homemade Vegan Buttercream Frosting

That’s it!

We hope you LOVE this 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!

Close up shot of a plate of cupcakes topped with Vegan Buttercream Frosting and rainbow sprinkles

Print
Plate of vanilla cupcakes topped with Vegan Buttercream Frosting and rainbow sprinkles
5 from 4 votes

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!

Author: Minimalist Baker
Prep Time 5 minutes
Total Time 5 minutes
Servings: 14 (2-Tbsp servings)
Category: Dessert
Cuisine: Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1 Week

Ingredients

US Customary - Metric
  • 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

  1. 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.

  2. Add sifted powdered sugar in 1/2 cup measurements and continue mixing until well combined and fluffy, scraping down sides as needed.

  3. If too thick, add 1 Tbsp at a time of dairy-free milk until desired consistency is achieved (optional).

  4. Use immediately or store frosting in the refrigerator for up to 1 week or in the freezer up to 1 month.

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.

Nutrition Per Serving (1 of 14 two-tablespoon servings)

  • Calories: 143
  • Fat: 6.5g
  • Saturated fat: 5.3g
  • Sodium: 39mg
  • Potassium: 7mg
  • Carbohydrates: 21.5g
  • Sugar: 21g
instagram camera

Did you make this recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker.

FacebookTwitterPin It
All commentsI made thisQuestions
  1. Avatar for DonnaDonna says

    November 28, 2019 at 1:18 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 29, 2019 at 9:50 am

      Thanks for sharing, Donna!

      Reply
  2. Avatar for KorrinKorrin says

    November 19, 2019 at 7:07 pm

    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!
    💛💙💔💙💛

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 20, 2019 at 1:39 pm

      Thanks for sharing, Korrin. So glad everyone enjoyed it. Sounds like a lovely memorial.

      Reply
  3. Avatar for Rachael BeckerRachael Becker says

    November 17, 2019 at 10:34 pm

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 18, 2019 at 11:31 am

      We’re so glad you enjoyed it, Rachael! Thanks for sharing your experience!

      Reply
  4. Avatar for Eboni WoodburyEboni Woodbury says

    November 16, 2019 at 6:26 pm

    Hi! Does the full fat, coconut milk or the almond milk have to be room temperature?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 18, 2019 at 11:51 am

      Nope!

      Reply
  5. Avatar for EricaErica says

    November 13, 2019 at 1:29 am

    This may sound like a dumb question, but can I add food coloring to it?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 13, 2019 at 1:05 pm

      Not a dumb question and yes, that will work!

      Reply
  6. Avatar for Samantha JaramilloSamantha Jaramillo says

    November 9, 2019 at 10:33 pm

    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?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 11, 2019 at 11:05 am

      Hi Samantha, that should work! We mentioned organic for those who want to make sure their sugar is vegan.

      Reply
  7. Avatar for CatCat says

    November 9, 2019 at 1:48 pm

    Do you think this will be okay sitting out in a 67-70 deg F room for 2-3 hours?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 11, 2019 at 12:28 pm

      Should work, yes!

      Reply
  8. Avatar for Zoe GeorgeZoe George says

    November 2, 2019 at 12:57 pm

    How long will the buttercream last out of the fridge? Can I make cake two days before?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 4, 2019 at 1:32 pm

      It should last at least a week or more!

      Reply
  9. Avatar for Debbie HernandezDebbie Hernandez says

    October 26, 2019 at 9:56 am

    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?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 28, 2019 at 2:47 pm

      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.

      Reply
  10. Avatar for SanjuSanju says

    October 24, 2019 at 7:07 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 25, 2019 at 12:54 pm

      Yes! That should work! Just use some muscle ;D

      Reply
  11. Avatar for AndreaAndrea says

    October 22, 2019 at 2:37 pm

    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?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 23, 2019 at 7:28 am

      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.

      Reply
    • Avatar for MikeMike says

      October 26, 2019 at 4:35 pm

      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.

      Reply
      • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

        October 28, 2019 at 10:28 am

        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?

        Reply
  12. Avatar for GinaGina says

    October 21, 2019 at 1:49 pm

    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.

    Reply
  13. Avatar for MeztliMeztli says

    October 11, 2019 at 12:24 am

    Can I store or freeze the left over buttercream?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 11, 2019 at 12:44 pm

      We haven’t tried freezing, but in the fridge it should keep for 1-2 weeks.

      Reply
  14. Avatar for AnnAnn says

    October 4, 2019 at 2:14 pm

    Would this be enough frosting to entirely frost a two layer cake?

    Thanks in advance!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 4, 2019 at 3:04 pm

      Yes, a modest layer. So if you want it to be generous, times the serving size by 1.5!

      Reply
  15. Avatar for DesDes says

    September 26, 2019 at 5:11 pm

    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??

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 26, 2019 at 5:25 pm

      Did you sift the powdered sugar? That usually causes white flecks.

      Reply
  16. Avatar for FrankiFranki says

    September 23, 2019 at 9:10 am

    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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 23, 2019 at 10:28 am

      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!

      Reply
  17. Avatar for MelissaMelissa says

    September 12, 2019 at 9:42 am

    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?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 12, 2019 at 10:23 am

      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!

      Reply
  18. Avatar for Joanne GeroJoanne Gero says

    August 9, 2019 at 9:27 pm

    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:)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 10, 2019 at 4:46 pm

      I believe these are ones we got at Whole Foods! Not sure of the brand – sorry!

      Reply
  19. Avatar for HeidiHeidi says

    July 27, 2019 at 8:16 am

    My butter will not get fluffy! I’m using earth balance at room temp. Any suggestions?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 29, 2019 at 4:59 pm

      Hmm, did you whip in the sifted powdered sugar yet? That’s what will make it fluff up well.

      Reply
  20. Avatar for TaraTara says

    July 24, 2019 at 3:30 pm

    Which type of coconut milk do you mean (canned?) and can you taste coconut?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 25, 2019 at 10:12 am

      Use light or full fat canned coconut milk vs those that come in a carton, which are very watery.

      Reply
      • Avatar for TokasaTokasa says

        August 12, 2019 at 4:31 pm

        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.

        Reply
    • Avatar for JanisJanis says

      October 5, 2019 at 3:08 pm

      Can I replace the powdered sugar with maple syrup or coconut sugar and still have it turn out?
      Thanks.

      Reply
      • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

        October 7, 2019 at 11:06 am

        Hi Janis, we don’t think that would work as it will impact the color and texture.

        Reply
  21. Avatar for Lauren CampbellLauren Campbell says

    July 11, 2019 at 3:01 pm

    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. ?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 12, 2019 at 1:14 pm

      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!

      Reply
      • Avatar for RenRen says

        September 28, 2019 at 12:23 pm

        Yes, I did 1.5 recipes for a 2-layer 9” cake. Delicious!

        Reply
  22. Avatar for GizelleGizelle says

    June 30, 2019 at 5:49 pm

    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.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 1, 2019 at 6:20 am

      Aww, thanks so much for your sweet note, Gizelle! Thanks for sharing!

      Reply
    • Avatar for HankHank says

      August 29, 2019 at 3:32 pm

      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?

      Reply
      • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

        August 30, 2019 at 11:53 am

        Hi Hank, we aren’t sure of any brands like that, but let us know if you find something!

        Reply
      • Avatar for CherylCheryl says

        September 6, 2019 at 2:44 pm

        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!

        Reply
  23. Avatar for VeraVera says

    June 28, 2019 at 12:03 pm

    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! ?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 29, 2019 at 8:12 am

      Thanks, Vera!!

      Reply
  24. Avatar for HayleyHayley says

    June 13, 2019 at 11:08 am

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      June 14, 2019 at 9:37 am

      Thanks for the suggestion, Hayley! We will add it to our ideas list.

      Reply
  25. Avatar for ChantelChantel says

    June 12, 2019 at 12:23 pm

    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!

    Reply
  26. Avatar for Blueeyed Vegan girlBlueeyed Vegan girl says

    June 9, 2019 at 3:00 pm

    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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 10, 2019 at 12:41 pm

      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!

      Reply
  27. Avatar for BeckyBecky says

    May 14, 2019 at 6:38 pm

    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

    Reply
    • Avatar for SupportSupport says

      May 15, 2019 at 8:28 am

      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!

      Reply
  28. Avatar for StephanieStephanie says

    April 26, 2019 at 10:23 am

    Hi, could I use this recipe to make chocolate buttercream?
    Would I add melted chips or cocoa powder?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 26, 2019 at 2:27 pm

      We have a chocolate buttercream in this recipe. Hope that helps!

      Reply
  29. Avatar for NoelleNoelle says

    April 14, 2019 at 7:16 am

    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.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 16, 2019 at 11:58 am

      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!

      Reply
  30. Avatar for Cole MorrallCole Morrall says

    March 23, 2019 at 9:40 am

    Hello! Would this recipe work for making decorative flowers?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 25, 2019 at 3:41 pm

      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!

      Reply
  31. Avatar for RebekkaRebekka says

    March 22, 2019 at 9:58 pm

    Yes! Awesome. Looking forward to trying this out.

    Reply

Leave a Comment & Rating Cancel reply

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

mb

Minimalist Baker is a place for recipes requiring 10 ingredients or less, 1 bowl, or 30 minutes or less to prepare. All eaters are welcome.
Learn More About Us →
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
Get Our Fan Favorites eBook Here!

©Minimalistbaker.com Terms Privacy Blogger Resources