Vegan Vanilla Frosting

Indulge in the creamy goodness of this delectable Vegan Vanilla Frosting, perfect for adorning your vegan cakes or cupcakes with a touch of sweetness and flavor. Crafted with care and precision, this recipe promises a delightful treat for your taste buds.

Preparation Time: 15 minutes
Total Time: 15 minutes
Servings: 6 cupcakes
Calories per serving: 111.9 kcal


  • 1/2 cup Soft Vegan Butter (Unsalted) – Earth Balance’s Soft Vegan Spread recommended
  • 1 1/2 cup Powdered Sugar (packed, leveled, scooped)
  • 1/2 teaspoon Vanilla Extract
  • 1-2 tablespoons Non-Dairy Milk (soy milk, oat milk, or almond milk)


  1. Begin by creaming the soft vegan butter in a medium bowl using an electric hand mixer. Whip until the mixture is smooth, fluffy, and has attained a lighter hue, approximately 30 seconds.
  2. Gradually add the powdered sugar, vanilla extract, and 1 tablespoon of non-dairy milk to the bowl.
  3. Start mixing on low speed to prevent the powdered sugar from dispersing outwards. Gradually increase the speed to medium-high, ensuring all ingredients are uniformly incorporated. This step typically takes a few minutes.
  4. Continue beating until the frosting achieves a smooth and spreadable consistency. Avoid overbeating, as this may cause the frosting to become grainy or curdle. For troubleshooting tips, refer to the accompanying guide.
  5. If the frosting appears too thick, adjust the consistency by incorporating additional non-dairy milk, adding a few drops at a time. Conversely, if the frosting becomes overly thin, gently blend in a small amount of extra powdered sugar until the desired texture is attained.


This recipe yields enough frosting to adorn approximately 6 cupcakes or an 8-inch one-layer cake. For larger quantities, simply double the ingredients to frost 12 cupcakes or a two-layer cake.


Enhance the visual appeal of your frosting by incorporating food coloring paste or gel. Liquid food coloring is not recommended, as it may alter the consistency of the frosting.


Store any leftover frosting in a sealed container within the refrigerator for up to one week, ensuring it remains fresh and delicious until your next baking venture.

Nutrition Information:

Each serving of frosting provides approximately 111.9 calories. With negligible protein content and minimal carbohydrates, this frosting offers a delightful indulgence without compromising your dietary preferences. Rich in flavor and easy to prepare, it’s an ideal choice for vegans and non-vegans alike.

Elevate your baking endeavors with this exquisite Vegan Vanilla Frosting, meticulously crafted to deliver a heavenly taste experience. Whether you’re celebrating a special occasion or simply craving a sweet treat, this recipe promises to delight your senses and leave you craving for more.

Vegan Vanilla Frosting

An easy Vegan frosting with vanilla flavor, perfect for vegan cakes or vegan cupcakes.



▢½ cup Soft Vegan Butter (Unsalted) – Earth Balance’s Soft Vegan Spread is the best
▢1 ½ cup Powdered Sugar – packed, leveled, scooped
▢½ teaspoon Vanilla Extract
▢1-2 tablespoons Non-Dairy Milk – soy milk or oat milk or almond milk
In a medium bowl, cream soft vegan butter with an electric hand mixer until smooth, fluffy and whiter in color – about 30 seconds.
Add the powdered sugar, vanilla, and 1 tablespoon of soy milk.
Beat on low speed with an electric hand mixer. This prevents the powdered sugar from bursting out of the bowl. Then, increase speed to medium-high speed moving around the bowl to bring all ingredients together.
Beating until it forms a smooth, spreadable frosting, don’t overbeat, or it could curdle or get grainy. Read my post above for all my troubleshooting tips.
If frosting is too thick to your liking, beat in more milk, adding a few drops at a time. If frosting becomes too thin, beat in a small amount of extra powdered sugar.
This recipe frost 6 cupcakes or an 8 inch one-layer cake.
Double the recipe for 12 cupcakes frosting or two-layer cake frosting.
You can add color to your frosting, adding food coloring paste or gel, not liquid!
Store for up to one week in the fridge in a sealed container.
The nutrition panel is for 1 serving, the recipe makes enough frosting for 12 small cupcakes.

Serving: 1cupcake frosting | Calories: 111.9kcal | Carbohydrates: 31.4g | Protein: 0.1g | Fat: 12.2g | Saturated Fat: 3.1g | Polyunsaturated Fat: 3.4g | Monounsaturated Fat: 4.9g | Trans Fat: 0.1g | Sodium: 122.9mg | Potassium: 9.3mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 729.1IU | Vitamin B12: 0.1µg | Vitamin C: 0.2mg | Vitamin D: 0.1µg | Calcium: 3.5mg | Iron: 0.1mg | Magnesium: 0.1mg | Phosphorus: 0.8mg | Zinc: 0.1mg