Vegan Vanilla Frosting

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4.90 from 48 votes

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www.theconsciousplantkitchen.com

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

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/vegan-vanilla-frosting/ or scan the QR code here ➡️

Prep Time15

Total Time15

Servings: cupcakes

Calories: 111.9kcal

Author: Carine Claudepierre

Ingredients

½ cup Softened 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 Plant-Based Milk soy milk or oat milk or almond milk

US Customary - Metric

Instructions

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.

Frosting

This recipe frost 6 cupcakes or an 8 inch one-layer cake.
Double the recipe for 12 cupcakes frosting or two-layer cake frosting.

Coloring

You can add color to your frosting, adding food coloring paste or gel, not liquid!

Storage

Store for up to one week in the fridge in a sealed container.

Equipment

Notes

The nutrition panel is for 1 serving, the recipe makes enough frosting for 12 small cupcakes.

Nutrition