Vegan Buttercream Frosting (Gluten-Free)
Servings: 18 cupcakes
Calories: 122kcal
Who knew that vegan buttercream could be MORE delicious that regular buttercream frosting! We think this vegan blend will please even the most picky eater - it produces a frosting so light and fluffy you will adore using it on cupcakes, cookies and cakes. It's super easy to make, frost with, and pipe for your delicious treats! All you need are a few simple ingredients!
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Equipment
- Stand or Hand Mixer
Ingredients
- 112 grams vegan butter stick, at room temperature (1 4oz stick or approx 1/2 cup) we like Earth Balance
- 96 grams vegan shortening (approx 1/2 cup) like Spectrum
- 380 g powdered sugar, sifted about 2 1/2 cups
- 1 tbsp non-dairy milk like coconut milk
- 1 1/2 tsp white vanilla powder or 1/2 tsp vanilla extract or paste vanilla powder will keep the frosting super white
Instructions
- Before starting, be sure your vegan butter is at room temperature. I put mine out the night before
- In a stand mixer or with a hand mixer, beat together vegan butter and shortening on low
- Add the sugar in about 3 portions, mixing well between each. Sifting your sugar is not essential but it will lead to a smoother frosting
- Add the milk and vanilla beat until fluffy. Cover if not using immediately to frost
Notes
- We used this vanilla powder and love the flavor and color; if you don't have this on hand, you can use pure vanilla extract or vanilla paste
- If your frosting is too thick to pipe, add a smidge more coconut milk; if too runny you can add more sugar; however these ratios should lead to a perfect consistency
- This recipe conservatively frosts about 18-24 cupcakes, based on how thick/thin you like your icing. If you plan to pipe all cupcakes you'll likely need more; double the recipe in this case
- For the ultimate ease, use a gluten-free mix to bake your cakes or cupcakes (like those from Simple Mills, Thrive Market, or Pillsbury)
Nutrition
Serving: 1serving | Calories: 122kcal