This vegan vanilla whipped frosting is easy to make with only 4 ingredients. It’s light, fluffy and perfect for frosting cakes, cupcakes and more. Plus, you can easily customize it, making it your new favorite frosting recipe!
I put this frosting on everything - layer cakes, cupcakes, cookie sandwiches, you name it. It's super light so it doesn't overpower whatever you're pairing it with. It's sweet but not too sweet and it's not overly thick either.
If you're looking for the perfect vegan cupcake recipe to go with this vegan vanilla buttercream, try my chai spice cupcakes.
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Why You’ll Love This Recipe
- Easy to make: This 1-bowl recipe needs only 4 ingredients.
- Versatile: Whether you want to frost a layer cake, cupcakes, or cookie sandwiches, this is the ideal recipe.
- Nice and light: This frosting is fluffy, not super dense like other frostings.
Variations
You can use this recipe as a base and then add ingredients to change it up.
- Instead of vanilla extract, you can use lemon extract, almond extract, peppermint extract or any other flavor you need. Start with 1 teaspoon of extract as some are stronger than others.
- Mix in sprinkles to make it a funfetti frosting.
- Add in crushed cookies for some crunch.
- Add some cinnamon (start with ½ tsp.) to give it a spiced flavor.
Ingredient Notes
- Vanilla extract: I use pure vanilla extract in this frosting. But if you want it super white, you can also use clear vanilla flavoring.
- Vegan butter: I use regular salted vegan butter, usually Country Crock Plant Butter. If you buy unsalted, you may want to add a pinch of salt to counteract the sweetness.
- Non-dairy milk: I cook and bake with unsweetened soy milk but use your favorite plant-based milk in this recipe. Almond milk and oat milk also work well.
Please see the recipe card below for the full list of ingredients and amounts needed.
How To Make Vegan Vanilla Frosting
Step 1: In a bowl of a stand mixer with a paddle attachment (or a large bowl with a hand mixer), cream the softened vegan butter.
Step 2: Next, add 1 ½ cups of powdered sugar and 1 tablespoon of non-dairy milk. Mix on low until mostly combined and then turn the mixer to high speed and mix for 30 seconds. If you turn the mixer on high right away, the powdered sugar is going to spill out everywhere.
Step 3: Turn off the mixer. Add 1 cup of powdered sugar and 1 tablespoon of plant-based milk and again, mix on low to combine before turning up to high for 30 seconds.
Step 4: Repeat the process one more time with 1 cup of powdered sugar and 1 tablespoon of milk and add the vanilla extract. Check to make sure it's your desired consistency.
If it's too thick, add a small amount of non-dairy milk. If it's too thin, add a little more powdered sugar. If you don't want more added sugar, you can also add 1-2 teaspoons of cornstarch.
Your light and fluffy frosting is ready to use. If you want to color it, I recommend using gel food coloring instead of the liquid drops.
How To Pipe Frosting
Step 5: Place the piping bag with tip in a tall glass and fold the bag over the sides. This will help keep the bag upright while you fill it with frosting.
Push the frosting down to the bottom as you fill the bag.
Step 6: Twist the top to close the bag. Hold the piping bag with one hand and guide with the other. Gently squeeze the bag to push the frosting through the tip. Try to keep the pressure steady for consistent piping.
Expert Tips
- Make sure your butter is slightly softened. If it’s right out of the fridge and still hard, it won’t work as well.
- Use vegan butter sticks instead of from a tub. Vegan butter in a tub has a higher water content and is softer. Also, it’s more difficult to measure correctly.
- If you want a whiter frosting, use clear vanilla flavoring instead of pure vanilla extract.
Storage Tips
If you are making this vegan vanilla frosting in advance, store it in an airtight container in the fridge for up to 4 days. Whip it back up in the mixer before using the creamy frosting.
However, it’s fine to have this out at room temperature. If you are making a cake or cupcakes, once frosted they can be out at room temp in an airtight container for up to 2-3 days.
Serving Suggestions
This vegan frosting recipe works great on cakes, cupcakes and even in cookie sandwiches. Try it on my vegan matcha cake (instead of the matcha frosting) to add some vanilla flavoring.
Looking to make cookie sandwiches? This frosting works well with my cookie butter cookies, ginger molasses cookies, and vegan snickerdoodles. Just use a little bit of frosting so it’s not too sweet.
Vegan Vanilla Frosting Recipe FAQs
I really like using Country Crock Plant Butter. I’ve also used Earth Balance which works as well. Whichever brand you use, make sure you are buying vegan butter sticks and not the tub.
No. For a simpler look just use a knife to add the frosting. If you want a fancier cupcake, use a piping bag.
Yes. To get the fluffy texture, you need a mixer.
If it’s too thin, you can add either 1-2 teaspoon of cornstarch or more powdered sugar if you don’t mind the sweetness.
If your frosting is too thick, add some non-dairy milk, but only 1 teaspoon worth at a time.
Yes! For best results use food coloring gel instead of the liquid drops. You need to use much less of the gel and the liquid drops can add too much liquid and mess up the texture of the frosting.
More Vegan Dessert Recipes
If you tried this Vegan Vanilla Whipped Frosting Recipe or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
Recipe
Vegan Vanilla Whipped Frosting
Equipment
- Stand mixer or electric mixer
- Piping bag (optional)
Ingredients
- 1 cup vegan butter, slightly softened
- 3 ½ cups powdered sugar
- 3 tablespoon non-dairy milk
- 2 teaspoon vanilla extract
Instructions
- In a bowl of a stand mixer or a large mixing bowl with an electric mixer, cream the vegan butter.
- Add 1 ½ cups of powdered sugar and 1 tablespoon of non-dairy milk. Mix on low until mostly combined and then turn the mixer to high and mix for 30 seconds. Scrape down the sides of the bowl.
- Add 1 cup of powdered sugar and 1 tablespoon of plant-based milk and again, mix on low to combine before turning up to high for 30 seconds.
- Repeat the process one more time with 1 cup of powdered sugar and 1 tablespoon of milk and add the vanilla extract. Your frosting will be light, fluffy, and ready to use.
Notes
- Make sure your butter is slightly softened. If it’s right out of the fridge and still hard, it won’t work as well.
- Use vegan butter sticks instead of from a tub. Vegan butter in a tub has a higher water content and is softer. Also, it’s harder to measure correctly.
- If you want a whiter frosting, use clear vanilla flavoring instead of pure vanilla extract.
- If you are making this frosting in advance, store it in an airtight container in the fridge for up to 4 days. Whip it back up in the mixer before using. However, it’s fine to have this out at room temperature as long as your kitchen isn't too warm. If you are making a cake or cupcakes, once frosted they can be out at room temp in an airtight container for up to 2-3 days.
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