Easy Vegan Buttercream Frosting
This Easy Vegan Buttercream Frosting is just a simple, versatile, delectable frosting that will elevate your cakes and cupcakes to a new level without requiring you to put on your lab coat and don your frosting goggles. You can either use Regular Vegan Butter with a cocoa butter base which is recommended, Regular Vegan Butter with a coconut oil base, or, if you haven’t gotten around to buying a walk-in freezer to store your Vegan Butter in yet, go the easy route and use store bought stick margarine.
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Easy Vegan Buttercream Frosting Recipe
1) Prepare your chilled Vegan Butter
2) Whip the Vegan Butter
3) Beat in the confectioners sugar
4) Beat in the rest of the ingredients
Find out more about the melting temperatures of fats.
5) Chill the vegan frosting breifly for optimal texture
User reviews
Average user rating from: 4 user(s)
I made your white chocolate vegan butter to use in this buttercream to make a white chocolate buttercream (as such, I omitted the vinegar). However, I found that my white chocolate butter was very very hard straight out of the fridge, and whipping it at that temperature was not easy. Baking was never a big thing around my house, so I trusted the fridge temp instructions -- I broke it down into hard lumps, but couldn't get it to cream. I then added the other ingredients and it got more buttercreamy but there were still hard lumps of cocoa butter. Eventually I basically put the whole mix on low heat in a pan to melt the lumps and it seems to have worked. I don't have much experience with buttercream so I don't know if I'm missing the texture, but everyone who consumed it was happy, so good enough.
Basically, I was just wondering whether the fridge temperature instruction needs to be adjusted for cocoa butter/letting anyone else who has rock-hard cocoa butter butter know they should probably adjust the temperature.
| Rating | 4.0 |
Hard to make with cocoa butter?
Hi Mattie!
I made your white chocolate vegan butter to use in this buttercream to make a white chocolate buttercream (as such, I omitted the vinegar). However, I found that my white chocolate butter was very very hard straight out of the fridge, and whipping it at that temperature was not easy. Baking was never a big thing around my house, so I trusted the fridge temp instructions -- I broke it down into hard lumps, but couldn't get it to cream. I then added the other ingredients and it got more buttercreamy but there were still hard lumps of cocoa butter. Eventually I basically put the whole mix on low heat in a pan to melt the lumps and it seems to have worked. I don't have much experience with buttercream so I don't know if I'm missing the texture, but everyone who consumed it was happy, so good enough.
Basically, I was just wondering whether the fridge temperature instruction needs to be adjusted for cocoa butter/letting anyone else who has rock-hard cocoa butter butter know they should probably adjust the temperature.
Thanks for the helpful feedback Caroline! Cocoa butter gets significantly harder at colder temperatures. I did my best to design the White Chocolate Vegan Butter so it would have a similar consistency to Regular Vegan Butter and traditional butter at refrigerator temperature. I may need to revisit the White Chocolate Vegan Butter recipe to make sure it's not turning out too hard. In the meantime, I recommend leaving this type of Vegan Butter out of the fridge for a bit so it can soften slightly before whipping into frostings. Thanks again for your input!
My kids just cannot see beyond the smell, and this is really for them (allergies).
Help!
| Rating | 3.0 |
Really good, but
The taste is really good, but the vinegar kind of throws it off a bit. The smell is overpowering (at least to my kids), can we make without it? Would it still be successful? Not sure what it brings to the recipe other than maybe the flavor? We had to eliminate the use of the almond extract as well, so I am not sure if that also plays a part in why it is such a strong scent?
My kids just cannot see beyond the smell, and this is really for them (allergies).
Help!
Hi KristinP80! The apple cider vinegar and almond extract is just for flavor. You could easily reduce it to 1/4 teaspoon or even eliminate it completely, based on your preference. It won't affect texture in any way. Good luck!
I am planning on trying your cocoa based recipe next but was wondering if I could add xanthan gum to make this frosting a bit stiffer? Any suggestions would be greatly appreciated.
All the best,
Mayra
| Rating | 5.0 |
Hi Mattie - This is amazing, I am blown away seriously. Tastes is so creamy and light. I used this frosting to make a faux hostess cupcake and the crowd went wild. Thanks for the top on the ice cube trays too, I've been looking for something to hold my vegan butter for. On the now. Thank you.
I am planning on trying your cocoa based recipe next but was wondering if I could add xanthan gum to make this frosting a bit stiffer? Any suggestions would be greatly appreciated.
All the best,
Mayra
So glad you like the frosting MayraBakes! Using it for a hostess cupcake-style filling sounds awesome. The issue with coconut oil is that since its melting temperature is so low (about 77F), keeping it stiff can become a real problem. And when it melts, it melts instantly. I've been wondering how this could be improved and xanthan gum just might be it!
My only concern is that frosting needs to be able to melt in the mouth, on-contact. Xanthan gum might interfere with this and make the frosting, well, gummy if added in the amount needed to stiffen it up. Let me know how this works out if you end up giving it a shot!
| Rating | 5.0 |
Looking for a frosting with no shortening...this i
Wow, this frosting is so good! I love the complexity that the salt and vinegar add to the taste. It's still sweet with a very mild tang, almost like a cream cheese (from what I remember of the taste of cream cheese). As far as buttercreams go it is not very stiff (as pictured), but firming it up in the fridge does the trick. Very delicious.
Other Info
So glad you liked this frosting Mar! Thanks for sharing!