Bake like a pro at the Bold Baking Academy!
Bold Baking Basics

Dairy-Free Vanilla Buttercream Frosting

5 from 2 votes
My Dairy-Free Vanilla Buttercream Frosting recipe will give you a sweet, silky, and stable frosting for all your needs.
Cupcakes Topped With Vanilla Dairy-Free Buttercream Frosting

This post may contain affiliate links. Please see my full disclosure for details.

Hi Bold Bakers!

WHAT YOU GET: A traditional sweet and silky vanilla buttercream made completely dairy-free and vegan, without sacrificing taste or texture. 

I always say that every baker should learn to perfect their American buttercream recipe, so now there is one less dietary exception! My homemade vegan vanilla frosting tastes just like dairy-based frosting and goes perfect on other vegan desserts I’ve made, including my Beyond Moist Vegan Chocolate Cake and Healthy Banana Nut Muffins

This dairy-free buttercream replaces butter with vegan butter, and any whipping cream or milk is traded in for your favorite non-dairy milk. You’ll be whipping up this vanilla frosting in no time, and no one will be able to tell it’s vegan.

Dairy-Free Vanilla Buttercream Frosting on top of multiple cupcakes.

What Butter Is Best For Vegan Vanilla Buttercream?

You’ll want to be sure you are using a non-dairy butter that is unsalted and in stick form. Stay away from the butter that comes in the tubs or anything described as “spread.” You want the butter you use to be as firm as possible; otherwise, the end product will be too soft and way too difficult to work with.

Keep your eyes peeled for vegan butter that has a high-fat percentage, 78% and above. I like Miyoko’s, Earth Balance, and Country Crock Plant Butter. The more fat the butter has, the more stable the frosting.

What Non-Dairy Milk Can I Use In Dairy-Free Vanilla Frosting?

A great thing about this recipe is that you have a lot of options when it comes to picking your milk substitute. Feel free to use your favorite non-dairy milk, including nut milk, coconut milk, soy, or oat milk, but do keep in mind that whatever you choose will slightly alter the taste of the buttercream. Also, keep sugar levels in mind. Coconut milk will be sweeter than other milk and will lend a coconut flavor to your buttercream. Be sure to pick non-dairy milk that doesn’t have added sugars.

How To Freeze Vegan Vanilla Buttercream Frosting

You can freeze this frosting in an airtight container in your freezer for up to 2 months. Before using, be sure to allow the buttercream to come to room temperature. You can also store this in your refrigerator for up to 5 days.

Tools You’ll Need To Make Vegan Vanilla Buttercream

Top-down view of my Dairy-Free Vanilla Buttercream Frosting

Gemma’s Pro Chef Tips For Making Dairy-Free Vanilla Buttercream Frosting

  • The consistency of this buttercream is best when using vegan butter in stick form – it is firmer than what comes in the tub.
  • You can use this frosting base but change the flavor by using a different extract, such as ½ teaspoon of peppermint, orange, or almond extract.
  • Try whipping in some add-ins, like sprinkles or crushed chocolate!
  • This buttercream is very soft — cakes or cupcakes frosted with this should be stored in the refrigerator.

More Recipes!

If you loved this recipe, you’re going to love these, too.

Want To Go Deeper?

Level up your baking skills even further and subscribe to the Bold Baking Academy today! You’ll get access to all the in-depth baking courses both past and present, access to the Bold Baking Academy Community, and the one-of-a-kind Baking Concierge — which is a fast & direct connection to me and my team of culinary experts to answer any baking question you might have.

That’s right, inside or out of the Academy! So subscribe now!

Banner to subscribe now to the Bold Baking Academy


Dairy-Free Vanilla Buttercream Frosting Recipe

5 from 2 votes
My Dairy-Free Vanilla Buttercream Frosting recipe will give you a sweet, silky, and stable frosting for all your needs.
Author: Gemma Stafford
Servings: 3 cups
Prep Time 5 mins
My Dairy-Free Vanilla Buttercream Frosting recipe will give you a sweet, silky, and stable frosting for all your needs.
Author: Gemma Stafford
Servings: 3 cups


  • 1 cup (2 sticks/8oz/225g) unsalted vegan butter sticks (softened slightly)
  • 4 cups (16oz/450g) powdered sugar (sifted)
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons dairy free milk


  • In a medium bowl with an electric mixer at medium speed, whisk the butter for about 3 minutes, until fluffy.
  • Switch the mixer speed to low and gradually add the powdered sugar slowly until it is incorporated.
  • Add the vanilla extract and then add the milk, one tablespoon at a time, until the desired consistency is reached.
  • Use immediately or cover and refrigerate until ready to use.
  • Store leftover frosting in the refrigerator for up to 5 days.
most useful
newest oldest
Inline Feedbacks
View all comments
1 month ago

Thank you so much Gemma for this, you are simply amazing! x

1 month ago

Can buttercream be frozen? I have a kiddo with an egg and dairy allergy. It would be nice to have something like this frosting on hand.

1 month ago

Seems like it shouldn’t be called butter cream frosting when it doesn’t contain REAL butter OR cream.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere!

A few key Bold Baking facts:

  • My online show Bigger Bolder Baking has been viewed more than 500M times!
  • I’ve been featured as a guest judge on Nailed It! on Netflix, Best Baker in America on Food Network, and Hulu’s Baker’s Dozen.
  • My first cookbook, Bigger Bolder Baking, has more than 2000 ⭐️⭐️⭐️⭐️⭐️ reviews

No matter your skills, my Bold Baking Team & I want to be your #1 baking authority.

  • Subscribe to my Bold Baking Academy for in-depth video baking COURSES, a dedicated baking CONCIERGE, and a COMMUNITY of passionate bakers just like you! Here you’ll become a better, bolder baker as new courses release every month.
  • Not ready to become a member? You can sign up for my free newsletter to get new baking recipes every week along with expert tips, tricks, and techniques.

loading=”lazy” decoding=”async”