Vegan Vanilla Buttercream Frosting (The BEST!)
This really is the best Vegan Vanilla Buttercream Frosting recipe ever! Use this on cakes, cupcakes, brownies or sandwiched in between cookies! The combo of vegan butter and shortening makes for a beautiful white frosting that isn't overpowered by a chemical butter taste.
Servings: 12
Ingredients
- One 4oz vegan Earth Balance butter stick (1/2 cup, 112g)
- 1/2 cup (96g) Spectrum shortening (SEE NOTES)
- 2 1/2 cups (380g) powdered sugar
- 1 tablespoon (15g) coconut milk or milk of choice
- 1 teaspoon white vanilla powder for a white frosting or 1 teaspoon vanilla extract (I use this white powder.)
- I use this scale.
Instructions
- Make sure to set out the vegan butter so that it is soft and at room temperature before making the frosting.
- To a large bowl, add the vegan butter and shortening and beat on low until just blended.
- Add the sugar about a cup at a time blending on low until it is all incorporated.
- Add the milk and vanilla and beat just until light and fluffy.
- Cover with plastic wrap to keep it moist until ready to frost the cake if frosting the cakes/cupcakes the same day you make the frosting. Otherwise, store the frosting in the fridge and set out an hour before ready to use, as it will firm up and get hard in the fridge and needs to soften before frosting/piping a cake or cupcakes. This frosting will hold it's shape beautifully at room temperature.
Notes
Please note that I highly recommend using the Spectrum shortening. It is sold in many stores or online. The ONLY ingredient is palm fruit oil. I don't recommend Crisco, as it is multiple oils and ingredients, mainly soybean oil and will affect the texture outcome likely and be more greasy. The shortening cannot be subbed for coconut oil or more butter here, or the structure will not work as well.