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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.
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
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.
If you loved this recipe, you’re going to love these, too.
- Vegan Chocolate Buttercream
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- How To Make The Best-Ever Vanilla Buttercream Frosting
- How to Make Clotted Cream
- How To Make Stabilized Whipped Cream
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Dairy-Free Vanilla Buttercream Frosting Recipe
- 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.