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Plate of vanilla cupcakes topped with Vegan Buttercream Frosting and rainbow sprinkles
5 from 2 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

  • 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)