This vegan vanilla frosting is smooth, creamy and delicious! Easy 4-ingredient recipe, ideal for use on cakes, cupcakes and cookies!
This vegan vanilla frosting is smooth, creamy and delicious.
Ideal for use on cakes, cupcakes and cookies.
Just 4 ingredients, this really couldn’t be simpler and you’ll love how rich it is, even while using a minimal amount of vegan butter.
An electric mixer is required but you can whip this up in less than 10 minutes from start to finish and get on with the important job of enjoying whatever delicious treat you’ve prepared.
The cool thing about this recipe is that it’s so simple and easy to throw together.
And it just works out every time.
Not to mention that it contains simple ingredients. I still haven’t figured out what ‘shortening’ even is, let alone putting it into my frosting recipes.
So if you’re similarly a fan of the simple, then this is for you.
It’s super sweet of course, but that’s what you want in a frosting isn’t it?
I love this frosting on a vanilla cake. This is exactly the frosting (topped with strawberries) we used on the vanilla cake you see below.
Vanilla on vanilla is marvellous of course! But you can also mix and match a bit and use it on a fabulous vegan chocolate cake.
Ingredients You’ll Need For This Frosting:
Ingredient Notes
- Soy milk – can be replaced for any non-dairy milk that you have on hand.
- Vegan butter – the firmer the better. Stick style vegan butters tend to work best in frostings. Tub style also works, but try to choose one that is as firm as possible so that your frosting won’t be too soft.
How To Use This Frosting
This frosting is perfect to spread onto cakes or cupcakes or cookies.
You can also pipe it onto cupcakes, but it’s not quite as good for piping as a vanilla buttercream frosting. The extra vegan butter in a buttercream makes the texture just a little better suited for piping.
But to spread onto your vegan sugar cookies, or spread onto cakes or cupcakes, this frosting is fantastic.
Storing and Freezing
This frosting keeps very well in the fridge for up to a week. It’s also freezer friendly for up to 3 months. Thaw it overnight in the fridge and whip it up again in your stand mixer before using.
More Delicious Vegan Frosting Recipes
- Vegan Cream Cheese Frosting
- Vegan Buttercream Frosting
- Vegan Chocolate Buttercream Frosting
- Vegan Lemon Buttercream Frosting
- Vegan Chocolate Frosting
- Vegan Chocolate Ganache
Did you make this recipe? Be sure to leave a comment and rating below!
How To Make Vegan Vanilla Frosting
Ingredients
- 3 ¾ cups Powdered Sugar (450g)
- 3 Tablespoons Vegan Butter (45g)
- 4 Tablespoons Soy Milk (60ml) or other non-dairy milk
- 2 teaspoons Vanilla Extract
Instructions
- Add the powdered sugar, vegan butter, half the soy milk and vanilla extract to a mixing bowl.
- Using your electric mixer, start at low speed, gradually increasing speed. Add the rest of the soy milk in slowly until perfectly smooth and thick.*
- It should be very thick, but still easily spreadable.
Video
Notes
- You can switch soy milk for almond milk or another non-dairy milk if you prefer.
- You might not need to use all the soy milk to achieve the desired consistency. Some vegan butters have a higher water content than others and this can make some end up too runny, so only use as much as needed.
Yelimar Rodriguez says
Can I use coconut oil instead of vegan butter. I like to stick to whole foods based fats better.
Alison Andrews says
You can try it and others have used it but I don’t think it works as well.
Maria says
The frosting was delicious! Thank you
sierra says
can I sub shortening for butter?
Alison Andrews says
I honestly don’t know as I have never used shortening.
Goriar says
Hi there! It’s my first time posting questions on there but i was wondering, I’m trying to make a violet icing instead of vanilla for my friend’s bday, can I sub the vanilla for the same amount of violet syrup? 🙂 otherwise the cake is great ty !!
Alison Andrews says
Hi Goriar, I have never actually used violet syrup so I’m not sure of the strength of it, but I think it should work. All the best!
Mary says
To all the people who think this recipe yields runny frostings, don’t use tub butters. Try to get the ones in sticks like earth balance. Great recipe!
Alison Andrews says
Thanks Mary!
Crystal David says
Can I replace vegan butter with coconut oil?
Alison Andrews says
Hi Crystal, it has been done by others! It does work, but in my opinion not as well as vegan butter.
Rachel Tomlinson says
This has saved my cakes! My vegan buttercream used to be sloppy but this amazing recipe has transformed decorating not to mention it’s delicious! Used the lemon one before too… Yum
Alison Andrews says
Awesome, thanks Rachel!
Hulk says
Hi! Thanks for sharing this recipe. My daughter wanted to know if the cupcakes we put the frosting on need to be refrigerated and I’m not sure. Almond milk spoils if left out, so would the frosting spoil if left at room temp?
Alison Andrews says
Cupcakes and frosting are usually good for around 3 days in an airtight container at room temp. If you want them to last longer (up to a week) then covered in the fridge is best. 🙂
Liz says
Hello I’m making this for my grandma but can I sub the butter for vegetable shortening?
Alison Andrews says
Hi Liz, I haven’t used shortening so I’m not sure.
Paul says
This stuff should be called vegan crack! Seriously, make with caution because you might just eat it all before it makes it to the cupcakes.
Alison Andrews says
Hahaha, thanks Paul!
Janae says
Instead of buying vegan butter out of the store. Can we use your vegan butter recipe on this site in place of the butter.
Alison Andrews says
Hi Janae, yes you can. I do find it gets very soft at room temp though, so it’s better if your frosting/frosted baked goods are kept in the fridge in that case.
Amy & Frank says
We used almond butter instead of vegan butter & it is off the charts-thank you!
Thea says
Hello! Is there no substitute for vegan butter? Would margarine work? I haven’t found any sort of vegan butter in my country and I want to try this recipe 🙁
Alison Andrews says
Hi Thea, yes dairy free margarine is perfect!
Tarisa says
Hi, thank you for the recipe, I made the vanilla frosting with soy butter and with regular (not electric) mixer, and it was super easy! Like 2 min easy. It came really good and delicious 🙂
Millie says
This recipe is so easy to make ~ but I noticed my frosting was runny. I read Alison’s advice about some vegan butters having a higher water content. I used Earth Balance Soy Free butter. Is that a high-water content butter?
When I first made it, the frosting was on the thinner side, so I added some more powdered sugar to thicken it, but it wouldn’t get thick (like how frosting normally is) and it tasted waaaay too sweet. Any advice? I made some super yummy vegan gingerbread cupcakes ~ I’d love to nail this recipe so I can frost them! lol
Alison Andrews says
Hi Millie, if it’s already too runny, it can take a fair bit more powdered sugar to fix that, so I would add in quite a lot more powdered sugar. And then if you make it again, use less soy milk so that it doesn’t get too runny to start with. Hope it works out! 🙂
Jenny says
Alison, can you please recommend a vegan butter that’s not too runny? I’ve been using the vegan I Can’t Believe it’s not Butter but it’s still too runny. I’ve added more powdered sugar but it’s just too sweet. Please help!
Alison Andrews says
Hi Jenny, it depends where you are as to what’s available, but the firmer brands do tend to work better, however you can still make it work with a runnier vegan spread but reduce the soy milk to the bare minimum.
Christine McInnes says
This recipe is sooo easy. Happy I found it and found your website! I left my cupcakes on the counter. I’m hoping that is okay. I wasn’t sure how to store them overnight. Now I’m worried I should have put them somewhere else.
Alison Andrews says
So glad you enjoyed the recipe! The cupcakes should be okay at room temp provided it’s not swelteringly hot or anything, in which case they might be better in the fridge. 🙂