3 Ingredient Vegan Buttercream
This vegan buttercream recipe is the best plant-based frosting you will ever taste! It is whipped up in minutes and turns out to be so rich, creamy, and fluffy. Decorate your favorite baked goods such as cakes, cupcakes, or cookies with this stiff buttercream.
Servings: 12 cupcakes
Calories: 284kcal
Equipment
- mixing bowl, electric mixer with whisk attachment
Ingredients
- 226 grams plant-based butter (softened at room temprature)
- 440 grams organic powdered sugar
- 2 tablespoons vanilla extract or 1 package of vanilla sugar
- pinch of salt optional
Instructions
- Let the butter come to room temperature until soft.
- In a large mixing bowl, beat the butter (and salt, if using) with an electric mixer fitted with the whisk/whip attachment for about 2 minutes, until light and creamy.
- Gradually add the powdered sugar, mixing on low speed to avoid a sugar cloud. If using vanilla sugar, add it with the powdered sugar.
- Once the sugar is incorporated, add the vanilla extract. Increase the speed to medium-high and beat for about 5 minutes, stopping to scrape down the sides of the bowl as needed. The frosting should be fluffy and smooth.
- Use immediately to frost cupcakes or cake. If making ahead, store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months. Allow to soften at room temperature and re-whip before using.
Notes
- Frosts 12 cupcakes with a tall swirl, or
- Frosts one 9x13-inch cake, or
- Frosts one single 8–9-inch round cake, or
- Lightly frosts a double-layer 8–9-inch cake
Nutrition
Serving: 1 serving | Calories: 284kcal | Carbohydrates: 37g | Protein: 0.03g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 3g | Sodium: 124mg | Potassium: 7mg | Sugar: 36g | Calcium: 1mg | Iron: 0.05mg