This Vegan Vanilla Frosting is smooth, creamy and sweet. No one would ever know it contains zero milk of any kind! It only requires 4 ingredients and is so simple to whip up! As always, it’s gluten free and nut free too! No dairy allergies or not vegan? No worries, you can easily make it with dairy!
This vegan vanilla frosting is the most perfect vegan frosting recipe! It is the perfect topping for so many baked goods like my Gluten Free Vanilla Cupcakes! No one would ever know it is vegan!
Reasons to love this Frosting
- Allergy Friendly- This vegan buttercream frosting is gluten free, nut free and vegan. It's the most perfect dairy free icing!
- Smooth & Creamy- This vegan frosting is so soft and silky!
- Easy to Make- Whips up in one bowl with only 4 ingredients!
- Vegan Baking Stick- Don’t use melted or softened. Only use room temperature. Melted will make the frosting runny and it won’t even be fixed by putting it in the fridge.
- Vanilla- Make sure to only use pure vanilla extract that is gluten free and vegan. If you use one that is not pure, the frosting will have a chemical taste.
- Water- This frosting uses water instead of milk!
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Ensure this is Vegan
- Make sure to use vegan baking sticks instead of butter.
- Only use pure vanilla extract that's made in a gluten free and vegan facility.
- Make sure the sugar you are using is vegan.
How to Make with Dairy
- Use unsalted butter instead of vegan baking sticks.
This recipe has not been tested with all of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Vegan Vanilla Frosting
Here are the step by step instructions to make this vegan frosting!
Step 1: Cream the Vegan Baking Stick or Butter
In the large bowl of an electric mixer or using a hand held mixer, beat the softened vegan baking stick or butter until smooth and creamy. About 2 minutes.
Step 2: Add in the Vanilla
Add in the vanilla and beat until combined.
Step 3: Add in the Remaining Ingredients Half at a Time
With the mixer on low speed, slowly add in half the confectioners’ sugar and ¼ cup of the water. Beat until combined. It will look chunky at first.
Step 4: Add The Rest of the Sugar and More Water If Needed
Then add in the second half of the confectioners' sugar and beat until combined.
If needed, with the mixer still on, slowly add in the rest of the water...a little at a time until you get the desired consistency. You may not need to use all the water.
The frosting should be creamy and smooth but thick enough to not slide all over your cakes and cupcakes.
Expert Baking Tips
- Cream the Vegan Baking Stick or Butter- You could technically put all the ingredients in the bowl together and beat them at the same time. However, this can leave chunks of vegan baking stick throughout the frosting. Your best bet is to beat the softened vegan baking stick first until it is smooth and creamy for about two minutes. Then beat in all the other ingredients.
- Be Careful Not To Melt the Vegan Baking Stick- If your vegan baking stick is not at room temperature and soft, be careful if you plan on popping it in the microwave. Vegan baking sticks are different than butter in the sense that if they are too melted in your frosting, they will create a liquid mess and your frosting will be sliding all over your cakes and cupcakes. At that point, even putting the frosting in the fridge would not help. It will still be a liquid mess. If you are using butter, popping the frosting in the fridge would help resolidify and make the frosting thicker and firmer but not with a vegan baking stick.
- Add the Water a Little at a Time- When adding in the rest of the water as the final step, only add it in slowly, a little at a time until you get the desired frosting consistency. You may not need to add all the water. If your vegan baking stick was fairly cold when making the frosting, you will probably need more water than if your vegan butter was actually room temperature.
If the frosting is too thick, add more water ¼ teaspoon at a time until you get the desired consistency.
If the frosting is too thin, add more confectioners’ sugar, 1 tablespoon at a time until you get the desired consistency.
You can make this frosting the night before you need to use it. Store it in an airtight container or a bowl covered with plastic wrap, in the fridge.
When ready to use, let it come to room temperature and rewhip to get that creamy consistency.
This recipe makes about 5 cups of frosting.
That should be enough for a 3-4 layer cake or 24 cupcakes.
For 12 cupcakes or a one layer cake, divide the recipe in half.
Yes! If there are no dairy allergies in your home or if you're not vegan, simply replace the vegan baking sticks with unsalted butter.
Storing: Store extra vegan vanilla frosting in an airtight container or a bowl covered in plastic wrap in the fridge for up to 3 days.
When ready to use, let it come to room temperature on the counter and rewhip to get that creamy consistency.
Freezing: You can freeze the frosting for up to one month in an airtight freezer safe container.
To defrost, put the frosting in the fridge the night before. When ready to use, let it come to room temperature on the counter and rewhip to get that creamy consistency.
Vegan Vanilla Frosting
- 1 cup 2 sticks unsalted vegan baking stick or butter
- 4 teaspoons pure vanilla extract
- 9 cups confectioners’ sugar
- ½ cup water
- In a large bowl of an electric mixer or using a hand held mixer, beat the softened vegan baking stick or butter until it is smooth and creamy. About 2-3 minutes.
- Add in the vanilla and beat till combined.
- Add half the confectioners’ sugar and ¼ cup water and beat until combined. It will look chunky at first.
- Add in the second half of the confectioners' sugar and beat until combined.
- If needed, white the mixer is still on, slowly add in the rest of the water...a little at a time until you get the desired consistency. You may not need to use all the water.