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Vegan Vanilla Buttercream

5 from 2 votes
Active Time: 5 minutes
Total Time: 5 minutes
Servings: 12 servings


  • 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


  • 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.


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.


Calories: 298kcal | Carbohydrates: 41g | Fat: 15g | Saturated Fat: 3g | Sodium: 166mg | Potassium: 4mg | Sugar: 40g | Vitamin A: 770IU | Calcium: 3mg

Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.