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The Best Vegan Buttercream Icing – Light, Fluffy, and Perfect for Decorating!
Years ago, I had my own home-based bakery, and cake decorating was one of my favorite creative outlets. But once I started having babies and homeschooling, those baking days took a backseat. Fast forward to today—our family now eats gluten-free and vegan, and the baker in me couldn’t resist the challenge of creating a buttercream icing that’s just as rich, creamy, and dreamy as the classic version.
That’s how this perfect vegan buttercream came to life! It’s light, fluffy, smooth, and sturdy enough to pipe swirls on cupcakes, decorate layer cakes, or sandwich between cookies. And guess what? I’ve recently reopened my home bakery and started selling cupcakes again—this frosting is a big hit, and even non-vegans can’t believe it’s dairy-free.
Whether you’re celebrating a birthday, baking with your kids, or sneaking spoonfuls straight from the bowl (hey, I won’t judge!), this frosting is the one you’ll come back to again and again.
Why You’ll Love This Recipe
✔ Completely dairy-free and gluten-free – perfect for anyone with food sensitivities or allergies, without sacrificing flavor or texture.
✔ Light, fluffy, and smooth – just like classic buttercream, but 100% plant-based.
✔ Simple ingredients – no weird additives or hard-to-find items—just pantry staples you probably already have.
✔ Easy to customize – add extracts, natural food coloring, or even cocoa powder to make it your own.
✔ Perfect for cakes, cupcakes, cookies & more – this is your go-to frosting for birthdays, holidays, or just because.
✔ Kid-approved – sweet, creamy, and pipes like a dream—little taste testers will love it too.
✔ No gritty texture – the secret is in the whipping; it’s silky-smooth every time.
Ingredients
- Crisco (Vegetable Shortening) – Helps create a stable, creamy texture that holds up beautifully for decorating.
- Vegan Butter Sticks – Adds richness and flavor, making this buttercream smooth and delicious.
- Powdered Sugar – The key to achieving that sweet, fluffy, and perfectly smooth consistency.
- Oat Milk – Just a splash helps achieve the perfect whipped, creamy texture. Feel free to substitute with any unsweetened dairy-free milk.
- Vanilla Extract – Adds a warm, classic buttercream flavor that makes this icing irresistible!
This light, fluffy, and perfectly pipeable vegan buttercream is easy to make and incredibly versatile—perfect for cakes, cupcakes, cookie sandwiches, or even just a spoonful straight from the bowl!
Instructions
This vegan buttercream is so easy to make and comes together in just a few steps. I highly recommend using a stand mixer (like a KitchenAid) for the best results, but a hand mixer works too if that’s what you have!
Now, let’s get started!
Step 1: Prep Your Vegan Butter
✔ Let your vegan butter sit out at room temperature for about an hour so it softens up nicely.
✔ In a hurry? Unwrap the sticks and pop them in the microwave for just a few seconds. You want them soft, not melted—so keep an eye on it!
Step 2: Cream the Butter & Shortening
Step 2: Cream It All Together
✔ Add your softened vegan butter and a scoop of vegetable shortening to the mixing bowl.
✔ Turn the mixer on medium speed and let it whip everything together for about a minute, until it’s smooth and creamy with no clumps in sight.
Step 3: Add a Little Flavor & Creaminess
✔ Splash in some vanilla extract and a bit of oat milk.
✔ Let the mixer keep whipping for another minute so everything blends into a smooth, dreamy mix.
Step 4: Add the Sweetness
✔ Turn off your mixer and toss in about half of the powdered sugar.
✔ Start mixing on low speed (trust me—you don’t want a powdered sugar cloud floating through your kitchen!).
✔ Once it starts to blend in, slowly turn the speed up until it’s all mixed and smooth.
✔ Then, turn off the mixer again, add the rest of the sugar, and repeat. Keep going until everything is fluffy and fully combined.
Step 5: Fluff it up
✔ Scrape down the sides of the bowl so nothing gets left behind.
✔ If the buttercream feels a little too thick, splash in a bit more oat milk to loosen it up.
✔ Give it one final whip until it’s light, fluffy, and irresistibly smooth—just the way buttercream should be.
Step 6: Time to Use Your Buttercream!
✔ Your dreamy vegan buttercream is ready to go! Now comes the fun part—you can:
– Pipe it onto cupcakes 🎂
– Spread it over cakes 🍰
– Sandwich it between cookies 🍪
✔ Want to add a pop of color? Go with natural food dyes for a beautiful (and better-for-you) finish!
I hope you love this rich, creamy, and completely dairy-free buttercream as much as we do. Happy decorating!
FAQ
Yes! You can store it in the refrigerator for up to 1 week or freeze it for up to 1 month. Let it come to room temperature and re-whip before using.
Unsweetened oat milk or almond milk are great choices. Use just 1 tablespoon at a time to avoid making the frosting too soft.
Yes, it lightly crusts on the outside while staying soft inside—ideal for layer cakes and cupcakes.
Stick-style vegan butter tends to give the best consistency for frosting. Avoid tub-style spreads if possible, as they can be too soft.
More delicious dessert recipes
Storage Tips
Room Temperature Storage
Vegan buttercream can be stored at room temperature in an airtight container for up to 2–3 days. Since it doesn’t contain dairy or eggs, it’s generally safe to leave out in a cool, dry spot, away from direct sunlight or heat sources. If your kitchen runs warm or humid, consider storing the frosting in the fridge instead to prevent it from becoming too soft or separating.
Refrigerator Storage
For longer storage, place the buttercream in a sealed container and refrigerate it for up to 2 weeks. When you’re ready to use it, allow it to come to room temperature for 30 to 60 minutes. Then, re-whip it using a hand mixer or stand mixer to bring back its smooth, fluffy texture. If it feels too firm after chilling, you can add 1 to 2 teaspoons of plant-based milk while mixing to soften it slightly.
Freezer Storage
Vegan buttercream can be frozen for up to 3 months without losing its quality. Scoop the frosting into a freezer-safe container or zip-top bag, press out any excess air, and label it with the date. To use, thaw it in the refrigerator overnight. Once thawed, let it sit at room temperature for about an hour, then re-whip before decorating. For convenience, freeze the buttercream in smaller portions (such as 1- or 2-cup amounts) so you can defrost only what you need.
📖 Recipe
Perfect Vegan Buttercream Icing
This easy, dairy-free buttercream frosting is smooth, fluffy, and perfect for cakes, cupcakes, and cookies! Made with simple plant-based ingredients and no gluten or dairy, this recipe is ideal for anyone with food allergies or looking for a cleaner frosting alternative. It’s incredibly creamy, customizable with natural colors or flavors, and holds up beautifully for piping. Whether you’re baking for a birthday, holiday, or everyday treat, this vegan and gluten-free buttercream will be your go-to frosting recipe.
- Total Time: 10 minutes
- Yield: 6 cups of icing 1x
Ingredients
- 1 cup crisco (vegetable shortening)
- 2 sticks vegan butter
- 2 lbs (32 oz) powdered sugar
- 3 Tbsp Oat milk (any plant based milk is fine but be careful if using a nut milk if making for people with allergies.)
- 2 tsp Vanilla extract (pure (if adding food coloring I would suggest using a clear extract))
Instructions
- Allow your vegan butter to sit out at room temperature for an hour or so or unwrap and microwave until SLIGHTLY softened (NOT melted).
- Combine one cup of crisco and 2 cups of butter in the bowl of your mixture and turn on.
- Allow the crisco and butter mixture to cream for a minute or so until mixed together well and no longer clumpy.
- Next, pour in 2 teaspoons of vanilla extract and 3 Tablespoons of oat milk and continue to whip for an additional minute.
- Turn off your mixture and add in half the powdered sugar. I would suggest starting low and slow.
Slowly turn up your speed until combined and again, turn the mixture off. - Add in the rest of the powdered sugar and repeat until fluffy and all ingredients are combined, scraping the bowl as needed.
- Depending on your location and humidity levels you might need to add in an additional tablespoon of oat milk to soften.
- Use to decorate cakes, pipe beautiful designs, or fill yummy cookie sandwiches. Enjoy!
Equipment
Buy Now → - Prep Time: 10 minutes
- Category: Dessert
Susan says
This recipe is AMAZING! So creamy and fluffy! It pipes beautifully!