Vegan Buttercream Frosting

Ingredients

• 1 cup vegan butter (Softened to room temperature, not melted; sticks are preferred over tub-style butter.)
• 3 cups powdered sugar
• 2 tbsp non-dairy milk (Add up to 1 additional tablespoon if the frosting is too thick.)
• 1 tsp pure vanilla extract

Steps

1. 1

   Place the room-temperature vegan butter in the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl with an electric hand mixer. Beat until smooth, about 2 minutes.

2. 2

   Gradually add the powdered sugar, about 1 cup at a time. Mix on low speed at first, then gradually increase to medium speed, until all the sugar is incorporated. Scrape the sides and bottom of the bowl as needed.

3. 3

   Add the 2 tablespoons of non-dairy milk and the vanilla extract. Beat on medium speed for 3–4 minutes, until the frosting is well combined, fluffy, and creamy. Scrape the bowl as needed.

4. 4

   If the frosting is too thick, add more non-dairy milk 1 tablespoon at a time. If it is too thin or runny, add more powdered sugar 1/2 cup at a time until the desired consistency is reached.

5. 5

   Pipe the frosting onto cupcakes, spread it over a cake, or use it wherever desired.

6. 6

   For make-ahead storage, refrigerate the frosting for up to 2 days. Bring it to room temperature before using and mix well. The frosting may also be frozen for up to 3 months; thaw it until spreadable.

Notes

For the best piping consistency, use vegan butter that is just softened and not melted. Do not beat on high speed or use a whisk attachment, as this can create air bubbles. The recipe makes about 2 1/2 cups, enough for 24 cupcakes or one 8–9-inch layer cake. The amount of milk may vary depending on the butter, powdered sugar, and kitchen temperature.

Nutrition per serving

• dessert
• vegan
• dairy-free
• egg-free
• frosting
• no-bake
• cake topping
• make-ahead