Vegan Vanilla Buttercream

Vegan vanilla buttercream that is simple to make and tastes absolutely delicious.

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Vegan vanilla buttercream that is simple to make and tastes absolutely delicious.

A couple of weeks ago I shared my recipe for vegan vanilla cupcakes. At the time I promised I would also share my vegan vanilla buttercream to top them with, so here it is!

This buttercream is perfectly smooth and really easy to make. It follows a very similar recipe to my original vanilla buttercream with the butter simply being replaced with a dairy-free alternative (I use a combination of soft margarine and baking block). When I make buttercream I also tend to use a little milk to help get the consistency just right for piping. For this buttercream I’ve used almond milk as a replacement, but you could also use any other dairy-free milk if you need to avoid nuts too.

Vegan vanilla buttercream that is simple to make and tastes absolutely delicious.


Vegan Vanilla Buttercream

Active Time 5 minutes
Total Time 5 minutes
Servings 12 servings

Ingredients

  • 125 g dairy-free margarine I use Pure Sunflower
  • 125 g baking block I use Stork - soft at room temperature
  • 500 g icing sugar
  • ½ tsp vanilla extract
  • Approx. 1 tbsp dairy-free milk I use almond milk

Instructions

  • Cut the baking block (125g) into cubes (about 1″). Put into a bowl with the dairy-free margarine (125g) and beat until soft (either by hand or with an electric mixer on a low speed).
  • Sift the icing sugar (500g) and then beat it into the margarine/baking block – I prefer to add the sugar a couple of spoonfuls at a time as this makes it easier to combine and minimises the amount of sugar that flies out all over the kitchen.
  • Add the vanilla extract (½ tsp) and mix until fully combined.
  • You want your icing to be a spreadable consistency (take a look at my recipe for vanilla buttercream for more about this). If it's a little too stiff then add the dairy-free milk (no more than ½tsp at a time) until it is your desired consistency. Beat in each addition of dairy-free milk fully before adding more.
  • Now your buttercream is ready to use.

Notes

This recipe makes enough for 12 cupcakes or to cover and fill a 2-layer 20cm round cake.
Have you tried this recipe? Please leave a comment and rating at the bottom of the page to let others know what you thought.

Have you tried this recipe?Please leave a comment and rating at the bottom of the page to let others know what you thought.

Nutritional Information

Calories: 298kcal | Carbohydrates: 41g | Fat: 15g | Saturated Fat: 3g | Sodium: 166mg | Potassium: 4mg | Sugar: 40g | Vitamin A: 15.4% | Calcium: 0.3% | Iron: 0.1%
Any nutritional information shown is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you want to learn more about how this is calculated.

Vegan vanilla buttercream that is simple to make and tastes absolutely delicious.

Free From/Suitable For…

The ingredients I used to make this recipe are all free from the following allergens. However, please check any labels carefully for allergens you need to avoid as brands can vary and product recipes can change over time.

  • Suitable for Vegetarians and Vegans
  • Gluten-Free
  • Egg-Free
  • Dairy-Free
  • Tree Nut-Free (avoid using almond milk to get the buttercream to the right consistency)
  • Peanut-Free
  • Sesame-Free
  • Soya-Free
  • Sulphur Dioxide & Sulphite-Free
  • Lupin-Free

Vegan vanilla buttercream that is simple to make and tastes absolutely delicious.

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8 Comments:

  1. Can this be made into one cake, or just cupcakes?

    • As the sponge is soft, it doesn’t really work as a bit cake – sorry. I’m working on perfecting a “stronger” sponge at the moment which hopefully I’ll be able to share soon.

  2. I’m not used to vegan baking so please forgive my ignorance but is it really double the quantity of icing sugar compared to fats? I know in standard buttercream it’s usually about the same. Hoping to use soon for my daughter’s party where some vegans are attending.

    • In many buttercream recipes I’ve read it’s standard to use 2:1 but you can go down to 1:1 if you want (recipes do vary quite a bit). If you prefer your buttercream less sweet then you can make this with 1:1, it will still work well.

  3. I have to say, I do struggle with dairy free butter creams….. they don’t always taste that good. This one looks pretty creamy though! x

    • Charlotte Oates

      I think a lot of the flavour come from the “butter” that you choose so it’s down to finding one you like the flavour of.

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