Vegan Classic Buttercream

Total time10 min

Prep time10 min

Cook time0 min

This whipped frosting is all about technique: sifted powdered sugar creamed until pale and fluffy, then beaten to soft, spreadable peaks with warm vanilla and a touch of salt to keep the sweetness in check. The result is silky, cloud-light, and holds its shape beautifully whether you're piping rosettes or swooping it across a layer cake. A splash added a teaspoon at a time lets you dial in the perfect spreading consistency, so you're always in control of the final texture. It's a dependable, crowd-pleasing frosting to keep on hand, and it fits neatly into a vegan baking rotation. Make it ahead and keep it tightly covered until you're ready to frost.

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Ingredients

12 servings

1 cup (2 sticks) unsalted butter, softened to room temperature
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Earth Balance Vegan Buttery Sticks Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil
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Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3 ½ cups powdered sugar, sifted
3 tbsp heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
1 ½ tsp pure vanilla extract
¼ tsp fine salt

Instructions

1
Beat the softened butter in a large bowl with a stand mixer or hand mixer on medium speed for 2–3 minutes, until pale and noticeably fluffy.
2
Reduce the mixer to low and add the sifted powdered sugar in three additions, mixing after each until just incorporated before adding the next. Scrape down the sides of the bowl with a rubber spatula between additions.

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