This whipped-to-order buttercream comes together fast and turns silky smooth without a single egg in the mix. Vegan butter gets beaten pale and fluffy first, then sifted powdered sugar is added in stages so the texture stays light instead of grainy or dense. A splash of vanilla and a pinch of salt round out the sweetness, while plant-based milk gets added a tablespoon at a time until you land exactly where you want on the peak-to-spreadable spectrum. Whether you're piping tidy swirls onto cupcakes or spreading it thick across a layer cake, it holds its shape beautifully. It's an easy, reliable frosting to keep in your back pocket for an egg free dessert table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →12 servings
Beat the softened vegan butter in a large bowl with a stand mixer or hand mixer on medium speed for 2–3 minutes, until pale and fluffy.
Reduce the mixer to low and add the sifted powdered sugar one cup at a time, mixing after each addition until just incorporated before adding the next. Scrape down the sides of the bowl with a rubber spatula between additions.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
