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Vegan Vanilla Buttercream Frosting Recipe

Vegan Vanilla Buttercream Frosting Recipe

This frosting is perfect for anyone who prefers to eat vegan, dairy-free and/or gluten-free.

Enjoy it in moderation on special occasions, it’s definitely not a health food but it’s great for people with dietary preferences or allergies. It’s perfect on my dairy-free, gluten-free sugar cookies.

I usually leave this frosting white and food coloring is a known toxin (sorry!). There are some natural food colorings available at natural grocers, but they tend to be pretty pricy and only tint the frosting. There’s something simple and pretty about white frosting, so I usually just stick with it.

Vegan Vanilla Buttercream Frosting Recipe

Total time: about 5 minutes
Makes about 5 cups


  • 1 cup room temperature Earth Balance brand vegan butter*
  • 3 cups powdered sugar, use organic if possible
  • 2 teaspoons almond milk, soy milk or other nut milk, or substitute water
  • 3/4 teaspoon pure vanilla extract

Method: Be sure all of your ingredients are room temperature. Place all ingredients with 1/2 of the powdered sugar in a large bowl and cream together with a mixer. Add the rest of the powdered sugar and continue to mix until well combined and frosting consistency.

Store it in an airtight glass container in the refrigerator up to a week. Just like most frosting, if it’s been in the refrigerator, let it sit at room temperature about 10 minutes to slightly soften to help make frosting your cookies or cupcakes a breeze.

*Important note about vegan shortening: Earth Balance doesn’t contain any hydrogenated or interesterified oils, preservatives or emulsifiers found in most margarines and other butter alternatives. It’s a natural option with 0g of trans fat. Do not substitute traditional margarine or shortening (like Cristco) as both are hydrogenated and contain transfats. Stick to Earth Balance if you can. I use the soy-free option.



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  1. Joan Camara says:

    Hi, I love your very healthy recipies, and I just wanted to make the point that, YES, soy FREE is best for EVERYTHING, and EVERYBODY!! I believe I’ve read that most soy in this country is GMO, so best to stay away from everything soy. Soy lecithin also is a soy substance that is in most every food product in the grocery store, and there are so many studies of all the negative effects of it, that if anyone actually studied this subject, would be alarmed, and possible want to really learn how to eat better, which I say (and do) is organic only. So I just wanted to say, thank you for mentioning the fact, that soy should be avoided. Now onward, to your next wonderful recipie(s)…..

  2. AmandaBock says:

    I just tried this. Sounded really easy, but did not come out well. Way too thin, like my earth balance was melted (I swear it was at room temp, naturally). I added a little more powdered sugar and I’m putting it back in the fridge and going to re-beat it later and hope for something creamier.

    • AmandaBock says:

      Nope. Didn’t work. Total disaster. If the icing got even close to room temp, it just slid off the cake. I just don’t think earth balance is solid enough at room temp to work here.

      • Hi there! This always works for me, so I wonder if it could be environmental, are you in a really hot, humid place? Also, try not adding any liquid (no almond milk.). You could also try another variation of vegan butter. ~Elizabeth

  3. Diana Mesropyan says:

    Hi, I wonder if you can let the buttercream stay in roomtemperature, if yes, hos long can it keep its shape?