This ultra-easy vanilla buttercream is fluffy, creamy and perfect for covering cakes and cupcakes.
When thinking of buttercream, it's usually a staple in bakeries that make professional tiered cupcakes and cakes. What would you do if I told you that you can make delicious buttercream in 15 minutes and with only 4 ingredients? You'll never go back to tub frosting again! This recipe is perfectly sweet, with a creamy butter texture and flavor- AND it's dairy-free. Buttercream usually always calls for real butter, but I've found the best dairy-free substitutes specifically for this recipe (more info down below in my "tips" section).
This recipe is stable enough to keep out on your kitchen counter, however I do not recommend this since it'll soften and won't keep it's shape. This is best kept in cool environments!
BAKING TIP: BEATING THE BUTTERCREAM FOR A LONGER PERIOD OF TIME WILL ENSURE A WHITER COLOR
tips before starting/TROUBLESHOOTING:
Tip #1:
I recommend using unsalted dairy-free butter, so the preferred level of salty to sweet can be adjusted; however, if you can only find salted dairy-free butter, I would omit any added salt.
TIP #2:
Buttercream should always stay in a cool environment. DO NOT KEEP BUTTERCREAM IN DIRECT SUNLIGHT. This will make a melted mess and we don't want that! :(
TIP #3:
When specifically making buttercream, I prefer only 2 brands of dairy-free butter: Miyoko's and Earth Balance. They are a little on the pricey side, but will yield the best results. I've tried using Country Crock plant butters and I don't prefer the saltiness and oil undernotes with taste.
THE BEST VANILLA BUTTERCREAM | VEGAN
Prep time: Cook time: Yield:
15 Minutes ___ 2 cups
ingredients
(113 g.)- 1/2 cup Plant-Based Butter
(255 g.)- 2 1/4 cup Organic Confectioners Sugar*
1 Tbsp. Oatmilk
1 tsp. Vanilla Extract
Kosher Salt to taste **OPTIONAL
METHOD
Beat butter on medium-high speed in the bowl of a stand mixer with the paddle attachment for 2-3 minutes or until the butter starts to get creamy.
Add confectioners sugar, vanilla extract and milk to the bowl and pulse the mixer to distribute without making a mess- then mix on low until most of the sugar is absorbed.
Beat on medium-high for 5 minutes, or until the buttercream is fluffy and white in color.
Lower the mixer to low and mix for an additional 5 minutes to remove air bubbles.
Taste test the buttercream and add salt to taste.
Use immediately or chill to get a stiffer consistency for piping. Store in an airtight container in the refrigerator for up to 1 month or in the freezer for several months.***
NOTES
*I use organic confectioners sugar since USDA Organic labeled sugars are processed without bone char.
**If you're using salted butter, I would omit the added salt. If unsalted butter is used, I strongly advise to taste your buttercream before and after adding any additional salt to your preference.
***To use buttercream after storing, soften SLIGHTLY and re-whip with the paddle attachment in the bowl of a stand mixer- this will give it's creamy texture back and will also be easier to pipe and spread.
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