How To Make Vegan Buttercream Frosting At Home

What Is Vegan Buttercream Frosting?

Vegan buttercream frosting is a sweet, fluffy icing made without dairy or eggs, usually from plant-based fat, powdered sugar, and a small amount of liquid. It behaves much like classic buttercream, but the fat and liquid choices affect flavor, texture, and stability.

What Ingredients Do You Need For Vegan Buttercream?

You need a vegan fat, powdered sugar, a small amount of liquid, and seasoning for balance. Everything else is optional and should be chosen based on taste, allergy needs, and the way you plan to use the frosting.

Core ingredients

• Plant-based butter or vegan baking fat (see notes below)
• Powdered sugar (confectioners’ sugar)
• Plant milk or water
• Vanilla extract (or another extract)
• Fine salt

Helpful optional ingredients

• A small amount of vegetable shortening for stability and a cleaner finish
• A splash of lemon juice for brightness
• Cocoa powder, espresso powder, or melted, cooled dairy-free chocolate for chocolate versions
• Food coloring (gel coloring usually changes texture less than liquid coloring)

Which Vegan Fat Works Best For Buttercream?

A firmer plant-based butter or vegan baking fat works best for a buttercream that pipes cleanly and holds shape. Softer spreads can work, but they often make a looser frosting and may weep as they warm.

How to choose

• Plant-based butter in stick form (or a firm baking block): closest to traditional buttercream texture and flavor; usually contains water, which can soften the frosting.
• Vegetable shortening: very stable and easy to pipe; flavor is more neutral; texture can feel slightly waxy if used alone.
• A blend of the two: often the most forgiving for home kitchens, combining better flavor with better structure.

Because formulas vary widely, look for a vegan fat labeled for baking and frosting rather than a soft tub-style spread. If the room is warm, even a good vegan buttercream may soften quickly.

What Is The Best Ratio For Vegan Buttercream Frosting?

A reliable starting point is about 1 part vegan fat to 3 to 4 parts powdered sugar by weight, with liquid added sparingly. This ratio produces a frosting that is sweet, stable, and easy to adjust.

Weight is more consistent than volume because powdered sugar compacts. If you only have measuring cups, expect small variations and adjust as you mix.

How Do You Make Vegan Buttercream Frosting Step By Step?

You make vegan buttercream by creaming the fat, then gradually adding powdered sugar, and finally adjusting with small amounts of liquid until smooth and spreadable. Mixing time matters because it controls airiness and texture.

1. Soften the fat to cool room temperature. It should dent when pressed but not look oily or melted.
2. Beat the fat in a stand mixer or with a hand mixer until smooth and slightly lighter, about 1 to 3 minutes.
3. Add powdered sugar gradually, mixing on low at first to avoid a sugar cloud, then increasing to medium once incorporated.
4. Add vanilla and salt. Beat again until evenly blended.
5. Adjust with liquid slowly, 1 teaspoon at a time, until you reach the consistency you need.
6. Beat briefly to finish, then stop. Overbeating can trap too much air, which can create bubbles when piping or spreading.

If your kitchen is hot, pause and chill the bowl for 5 to 10 minutes if the frosting starts to look shiny or loose.

How Do You Make Vegan Buttercream Smooth And Not Gritty?

To make vegan buttercream smooth, sift the powdered sugar and beat only until cohesive and creamy. Grittiness usually comes from sugar lumps, too little mixing at the start, or a fat that is too cold.

If it feels gritty

• Sift the powdered sugar before adding.
• Let the frosting rest 10 minutes, then beat briefly again. This can help sugar hydrate.
• Add a small splash of liquid, then beat just until smooth.

Do not keep adding liquid to chase smoothness. Too much liquid can cause a slack frosting that will not hold shape.

How Do You Fix Vegan Buttercream That Is Too Runny Or Too Thick?

You fix vegan buttercream by adjusting structure first, then liquid. Temperature also plays a major role, and it varies by kitchen and fat type.

Problem	Likely Cause	Fix (In Order)
Too runny	Fat too warm, too much liquid, soft spread-style fat	Chill 10 to 20 minutes, beat again; add more powdered sugar; if still loose, beat in 1 to 2 tablespoons shortening
Too thick	Too much powdered sugar, fat too cool, not enough liquid	Add liquid 1 teaspoon at a time; let stand 5 minutes; beat again
Looks curdled or broken	Temperature mismatch, liquid added too quickly	Keep beating on medium; if needed, warm the bowl slightly by setting it over warm water briefly, then beat again
Full of bubbles	Overbeaten, mixed too fast too long	Mix on low for 1 to 2 minutes to knock out bubbles; let rest before piping

Because fat brands and room temperatures differ, exact fixes can vary. When in doubt, correct temperature first, then adjust sugar and liquid.

How Do You Make Vegan Buttercream For Piping?

For piping, vegan buttercream should be firm enough to hold peaks but soft enough to pass through a tip without strain. A blend of plant-based butter and shortening often pipes more cleanly in warm rooms.

Piping texture cues

• Peaks should stand upright with a slight bend at the tip.
• The frosting should feel pliable when pressed with a spatula, not stiff and cracking.
• If it slumps quickly, chill and beat briefly, then recheck.

Avoid adding too much liquid flavoring. Concentrated extracts and finely ground powders change texture less than juices or syrups.

Can You Make Vegan Buttercream Without Plant Milk?

Yes, you can make vegan buttercream without plant milk by using water, strong brewed coffee (cooled), or another low-water liquid in tiny amounts. The key is to add the liquid slowly so the frosting stays stable.

Water keeps flavor neutral. If you need richness, choose a fuller-fat plant milk, but use the smallest amount that achieves the texture you want.

How Do You Flavor Vegan Buttercream Without Making It Loose?

You can flavor vegan buttercream without loosening it by using extracts, citrus zest, spices, and dry ingredients. Liquids can work, but they need restraint and sometimes extra sugar to rebalance.

Lower-risk flavor additions

• Extracts (vanilla, almond, peppermint)
• Citrus zest
• Cinnamon, cardamom, pumpkin spice
• Cocoa powder or dark cocoa powder
• Freeze-dried fruit powder

Use carefully

• Fruit purées, juices, and syrups can thin frosting quickly.
• Melted dairy-free chocolate should be cooled until just fluid, not warm, before mixing in.

If you add a liquid flavor and the frosting loosens, correct temperature first, then add powdered sugar in small increments.

Is Vegan Buttercream Food-Safe At Room Temperature?

Vegan buttercream is often safer at room temperature than dairy buttercream, but it is not risk-free because recipes can include plant milk, added water, or other perishable fillings beneath it. For conservative food safety, limit time at room temperature and refrigerate if you are unsure.

Practical guidance

• If the frosting contains plant milk or added water, keep the finished frosting or frosted desserts out at room temperature no more than 2 hours total.
• In warm conditions (above about 90°F), reduce that time to 1 hour.
• If the dessert includes a perishable filling, treat it like a refrigerated item regardless of the frosting.

When serving, keep the dessert as cool as practical and return leftovers to the refrigerator promptly.

How Long Does Vegan Buttercream Last And How Do You Store It?

Vegan buttercream keeps best when sealed tightly and protected from heat and air. Refrigeration and freezing slow texture changes and reduce spoilage risk.

Storage

• Refrigerator: store airtight for up to 3 to 4 days. Let it come back to cool room temperature, then rewhip briefly to restore texture.
• Freezer: store airtight for up to 2 months for best quality. Thaw overnight in the refrigerator, then bring to cool room temperature and rewhip.
• At room temperature: for conservative handling, use the same day when possible, especially if any liquid was added.

If the frosting smells off, looks separated in a way that does not remix, or tastes stale, discard it.

Vegan Buttercream Frosting Recipe With U.S. And Metric Measurements

This recipe makes a classic vanilla vegan buttercream suitable for frosting cakes and cupcakes, with notes for piping adjustments.

Yield: about 3 1/2 to 4 cups (enough for a single layer cake, a small batch of cupcakes, or light frosting on a two-layer cake, depending on how thick you apply it)

Ingredients

• 1 cup (226 g) plant-based butter, cool room temperature
  Optional for more stability: replace up to 1/3 of the butter with vegetable shortening (about 75 g)
• 4 cups (480 g) powdered sugar, sifted
• 1 1/2 teaspoons vanilla extract (7 mL)
• 1/4 teaspoon fine salt (about 1.5 g), plus more to taste
• 2 to 4 tablespoons plant milk or water (30 to 60 mL), as needed

Method

1. Beat the plant-based butter (and shortening, if using) on medium speed until smooth, 1 to 3 minutes.
2. Add the powdered sugar in 2 to 3 additions, mixing on low until mostly combined each time. Increase to medium and beat until creamy.
3. Add vanilla and salt. Beat 15 to 30 seconds to combine.
4. Add plant milk or water 1 teaspoon at a time until the frosting reaches your target texture.
5. For the smoothest finish, mix on low for 30 to 60 seconds at the end to reduce bubbles.

Notes For Texture

• For piping: keep it on the firmer side, using the lower end of the liquid range. Chill briefly if it softens.
• For easy spreading: add a little more liquid, but stop before the frosting looks glossy or slack.
• If it is too sweet: add a pinch more salt and consider a small amount of lemon juice (start with 1/2 teaspoon, 2 to 3 mL). Too much acid can thin the frosting.

Allergen Note

Many plant-based butters contain common allergens such as soy, nuts, or pea protein. Check ingredient labels if you are cooking for someone with allergies.

Endnotes

[1] fda.gov
[2] foodsafety.gov