Get the Recipe: Vegan Buttercream Frosting
This vegan buttercream frosting is so smooth and creamy! It is quick and easy to make. Only a few pantry staple ingredients needed. Use this frosting for cakes, cupcakes, cookies, brownies and more!
Ingredients
- ½ cup unsalted vegan butter, softened
- 1 tbsp pure maple syrup
- 2 cups powdered sugar
- 1 tbsp dairy free milk, as needed
Instructions
- First, add softened butter and maple syrup to the bowl of a stand mixer. Mix on high until completely creamy, about 2 to 3 minutes.
- Use a spatula to scrape down the sides of the mixing bowl as needed.
- Add powdered sugar to the bowl. Mix slowly until completely combined.
- Add in a tablespoon or so of milk. Add more for thinner frosting. Otherwise, add frosting to piping bag and frost dessert!
Notes
- Use softened butter. I put mine on the countertop an hour before making this recipe.
- Do not use cold or melted butter.
- I like using Earth Balance butter sticks.
- Cream the butter and pure maple syrup completely.
- For a thicker frosting, add slightly more powdered sugar.
- For a thinner frosting, add slightly more milk.
- Add in a pinch of sea salt if desired.
- For gingerbread flavor, replace maple syrup with molasses. Add in a pinch of ground ginger.
- This recipe makes about 1 cup of frosting. This was enough for 10 cookies. Feel free to double this recipe if needed.
- If needed, freeze frosting for up to 1 month. Place in fridge overnight to thaw.
Calories: 1754kcal, Carbohydrates: 254g, Protein: 1g, Fat: 86g, Saturated Fat: 16g, Polyunsaturated Fat: 26g, Monounsaturated Fat: 41g, Trans Fat: 16g, Sodium: 707mg, Potassium: 90mg, Fiber: 0.1g, Sugar: 247g, Vitamin A: 59IU, Vitamin C: 1mg, Calcium: 48mg, Iron: 0.4mg