I love making cakes and cupcakes of all sorts, but let’s be honest. They are never as good and as pretty without frosting. I’ve made many frosting recipes before with funky ingredients, like my Cashew Frosting Protein Powder Frosting Vegan Coconut Cream Frosting. This vegan frosting is the simplest of all. It’s a smooth, creamy frosting to spread on top of cakes, cupcakes, muffins, and cookies to give them a delicious vanilla-flavored accent. It’s made with only 4 plant-based ingredients and ready in 10 minutes.
Ingredients and Substitutions
First, gather all your ingredients. All you need are 4 ingredients:
Soft Vegan Butter – Most vegan butter brands, I recommend Earth Balance Vegan Butter Spread. This spread is already soft and spreadable out of the fridge. It means you don’t have to bring the vegan butter to room temperature before starting this easy vegan vanilla frosting recipe. You can’t use coconut oil for this recipe. Powdered Sugar – Also called icing sugar in some countries. You can’t make buttercream with crystal sugar. It must be powder sugar. Vanilla Extract – or fresh vanilla seeds if preferred, but much more expensive. Unsweetened Soy Milk – or other non-dairy milk like almond milk or oat milk.
How To Make Vegan Vanilla Frosting
It takes only 10 minutes to make a vegan vanilla buttercream frosting.
How To Use Vegan Vanilla Frosting
This is a vegan vanilla cake frosting that can be used to frost:
One layer 8 to 9-inch vegan vanilla cake One batch of 12 vanilla cupcakes
This recipe uses only 1/2 cup of vegan butter to frost a two-layer cake or 24 cupcakes. Simply double up each ingredient in the recipe.
