Vegan Buttercream Frosting- sweet, fluffy, and perfectly pipe-able, this dairy free buttercream frosting is my go-to for topping cookies and cakes. It makes a mean cupcake, too.
Vegan Frosting
I remember the moment I nailed my easy buttercream frosting.
It was a glorious moment.
Fluffy, and hitting the perfect “sweet-but-not-too-sweet” balance, it was perfection.
Of course, then I had to figure it out all over again when our family went dairy-free.
My youngest daughter doesn’t handle dairy well so our family is mostly dairy free.
We still keep cheese on hand, and I won’t ever give up on my cream cheese frosting, but most of our meals and most things I bake are dairy free (and of course 100% gluten free).
My perfect buttercream needed a dairy free makeover.
Vegan Buttercream Frosting for Piping
This is it. A perfectly pipeable vegan buttercream frosting.
I’ve played with fat to sugar ratios. I’ve played with how much milk to add, if any.
I’m pretty happy with my vegan frosting. I put it on everything.
Well, not actually everything.
I’d be silly to put buttercream on, say, gluten free enchiladas. But you know what I mean.
However, I do put this vegan buttercream frosting on all my desserts.
In the mood for frosted gluten free brownies? ✔️
Soft frosted gluten free sugar cookies?
Lazier gluten free sugar cookies bars?
Gluten free vanilla cupcakes? ✔️✔️✔️
This vegan buttercream is the solution to all of my frosting needs.
How do you make the perfect vegan frosting?
To make vanilla vegan frosting you'll need:
- sustainably-sourced palm shortening or vegetable shortening
- vegan butter (I recommend Earth Balance and Melt, they don't get too soft)
- powdered sugar
- vanilla extract or vanilla paste (use vanilla bean paste if you want the little vanilla bean flecks in your dairy free frosting)
- dairy free milk (I've used almond milk, coconut milk, and flax milk. Use whatever you have on hand)
Use half vegan butter and half palm shortening.
Frosting made entirely with vegan butter tends to be oily and greasy, in my opinion.
Buttercream made with all palm shortening tastes like shortening.
Not good. It is also too thick, and tends to look separated if you try and add any vanilla or milk.
The solution is to use half vegan butter and half palm shortening.
Making your dairy free buttercream frosting with shortening and vegan butter gives you the best of both worlds.
The resulting dairy free frosting has a good balance of texture and flavor.
My go-to vegan butter is Earth Balance or Melt.
I have use Smart Balance, and Pure Blends Plant Based Butter when I haven't had Earth Balance or Melt on hand.
The softer vegan buttery spreads will make your frosting softer, and you will need less dairy free milk.
Whip it. Whip it real good.
No, I’m not joking.
I whip the palm shortening and vegan butter for a solid 5 minutes when I'm using my electric hand mixer.
You can’t easily incorporate air into your frosting after you add powdered sugar (it is too thick) so you have to do it before.
After I add the powdered sugar, I whip it again for at least 3 minutes to maximize the fluffiness.
If you have a stand mixer, you may need a little less time, depending on which stand mixer you have.
I needed 5 minutes + 3 minutes with my Bosch Compact and with my mom's Kitchenaid Mixer.
However, with my Nutriill Artiste (or a Bosch Mixer that has the motor in the base) it whips much faster and I only need 2 or 3 minutes before adding the powdered sugar, and 1-2 minutes after.
“Good vanilla.”
As Ina would say.
I like to use vanilla paste in my frosting because it adds delightful vanilla specks.
Also, vanilla paste is thickened/emulsified with xanthan gum so it helps to prevent my frosting having a separated “weeping” look.
All the flavor in your frosting comes from the vanilla (since you have no butter) so it isn’t where I like to skimp.
A little dairy free milk goes a long way when making vegan frosting.
Add your dairy free milk slowly, and a little at a time.
Vegan buttercream frosting can quickly separate if you add too much dairy free milk.
This is because there isn’t any moisture in the palm shortening.
Using half vegan butter helps with this problem, but you still want to be careful because it is less forgiving than traditional American buttercream frosting.
You don’t want to skip over the dairy free milk though, your frosting will be too thick unless it is a hot summer day (if it is a hot summer day and your frosting seems smooth enough, use your judgement and skip the dairy free milk).
Add a teaspoon of milk, and then add more ½ a teaspoon at a time until your frosting is smooth and spreadable.
Be sure to add the milk after the vanilla, since that will add more moisture to your frosting.
What to do if your vegan frosting is too runny?
If you accidentally add too much milk and make your vegan frosting too runny (it happens to the best of us) and your frosting is sloppy, too loose, or weeping, try adding ¼- ½ cup more of powdered sugar.
Extra powdered sugar can sometimes help to absorb the extra liquid and save the day.
You can also try chilling your frosting, and then whipping it up again once it has firmed up.
The vegan butter may have gotten too warm, making your vegan buttercream runny.
How do I make chocolate or strawberry vegan frosting?
Only your pantry and your imagination limit the flavors of vegan frosting you can make!
We've tried lemon vegan frosting, almond vegan frosting, strawberry vegan frosting, and chocolate vegan frosting.
(I frosted my gluten free yellow cupcakes with strawberry vegan frosting. And then added unicorn toppers and a million sprinkles, just for fun.
- To make chocolate vegan frosting add melted and cooled vegan chocolate and/or cocoa powder that has been mixed with hot water and cooled. I created a separate recipe to show you how to make vegan chocolate frosting.
- To make strawberry vegan frosting add ¼-1/2 cup strawberry jam BEFORE adding the dairy free milk. After mixing in the jam, you may need a little milk to get your vegan frosting to the right consistency, or it might be perfect right there. Beat for another 2-3 minutes, as directed. We've used raspberry jam, also.
- To make lemon vegan frosting, add lemon zest and lemon extract instead of vanilla extract and add lemon juice instead of dairy free milk.
- To make almond flavored frosting, add almond extract in addition to or instead of vanilla extract. I've also added almond extract to dairy free chocolate frosting, and it is delicious!
Can you freeze vegan frosting for later?
Yes, you can freeze your vegan frosting for later.
You can also store it in the fridge.
Place your frosting in an airtight container or freezer bag, and remove excess air if possible.
You can freeze your vegan buttercream for up to 3 months, or store in the fridge for up to a week.
To use your frozen vegan frosting, let it come to room temperature and then whip for a minute or two, until it is light and fluffy.
It may take a few hours for it to thaw to room temperature, so plan for that.
If you try to speed up the process in the microwave you are likely to melt your frosting!
Does vegan frosting set up like a normal buttercream?
Yes, my vegan frosting sets up like a normal buttercream.
It actually travels better than a frosting made with all butter because the palm shortening isn't as temperature sensitive.
Do I need to refrigerate cake frosted with vegan buttercream?
From a food-safety perspective, you should still refrigerate anything frosted with vegan frosting.
It doesn't have butter, but the dairy free milk and vegan butter should still be refrigerated if you are storing it long-term.
Personally, if I'm frosting something and I'll be using it within a day or two I don't worry about refrigerating it. I haven't had any problems.
If you are storing long term, I suggest refrigerating or freezing anything frosted with vegan buttercream.
It all comes down to a judgement call, juggling the food safety aspect vs. the convenience and texture of keeping the vegan frosting at room temperature.
If refrigerated, it will harden and you will have to wait for it to come back to room temperature, which can take several hours.
Armed with my not-so-secret-anymore tips, make some vegan buttercream frosting!
📖 Recipe
Vegan Buttercream Frosting
Vegan Buttercream Frosting- sweet, fluffy, and perfectly pipeable, this dairy free buttercream frosting is my go-to for topping cookies and cakes. It makes a mean cupcake, too.
Ingredients
- 1 cup palm shortening
- 1 cup vegan butter
- 1 (2 lbs) bag powdered sugar
- 2 teaspoon vanilla extract or vanilla paste
- 1-2 tablespoons dairy-free milk
Instructions
- Whip the palm shortening and vegan butter using a stand mixer or heavy duty hand-held mixer about 5 minutes. It should be light in color, and very fluffy. (see picture in post above)
- Add the powdered sugar, and vanilla extract. Beat at a low speed to combine.
- Add the dairy-free milk a teaspoon at a time, while whipping, until the frosting comes together and is smooth and spreadable If you accidentally add too much milk (it happens to the best of us) and your frosting is sloppy, too loose, or weeping, try adding ¼- ½ cup more of powdered sugar. This can sometimes help to absorb the extra liquid and save the day.
- Increase the speed and whip for another 2-3 minutes or until light and fluffy.
- Use to pipe or spread on cupcakes, cookies, and cakes.
Notes
You can easily half this recipe, or even make only a quarter batch. If you are making a smaller batch, you'll find it easier to use a handheld mixer instead of a stand mixer, since the bowl won't be as full.
You can use palm shortening, or another vegetable shortening, like crisco. I prefer using a sustainably-sourced palm shortening since they are non-hydrogenated. If you don't have access to a sustainable palm shortening you can use any vegetable shortening you'd like.
My favorite vegan butters I've tried in this recipe are Earth Balance and Melt. They hold up better than vegan spreads like Smart Balance.
Any dairy-free milk you have on hand will work. I usually have coconut milk, almond milk, or flax milk on hand. If it is hot when you make your frosting, you may not need any milk at all! When I make dairy free frosting in the summer, I sometimes don't need it.
Be sure to add your vanilla extract before the milk, because the vanilla will thin the frosting out a little.
You can make more than just vanilla vegan frosting with this recipe! We've tried stirring in strawberry and raspberry jam instead of /in addition to the milk for a deliciou berry frosting. We also love making chocolate vegan buttercream!
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Nutrition Information
Yield 24 Serving Size 1Amount Per Serving Calories 170Total Fat 17gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 5gCholesterol 20mgSodium 62mgCarbohydrates 5gFiber 0gSugar 5gProtein 0g
All nutrition info is a guestimate and will vary depending on the ingredients you use.
Jules Shepard
Perfect timing for this recipe given the royal wedding this weekend! Looks great!
Marianne
Do you have a recipe for a birthday cake my kid is allergic to dairy, nuts 🥜 gluten, eggs 🥚 milk 🥛 please help he will be 8 years old in December and has never had a birthday 🎂 cake.
flippindelicious
Hi Marianne,
Happy birthday to your kiddo! I've made several of the recipes on my website with an egg replacer and have had great results. I would suggest my homemade gluten free cake mix, gluten free rainbow cake, gluten free rainbow cupcakes, and gluten free red velvet cake (or gluten free red velvet cupcakes). I've tested some of them with a flax egg (1 tablespoon ground flax meal + 3 tablespoons warm water) or Bob's Red Mill's egg replacer. The flax egg would work better in the red velvet cake because the color will hide the flax meal speckles. I think all of those recipes have dairy free substitutions noted, but if any don't please let me know. I bake dairy free for my family now, my toddler has a dairy intolerance.
Happy Baking! -Brianna
mikey and alex mama
Have you heard of depression cake? I found it on Pinterest and it is delicious! Best to you and your boy 0:)
Chantal
Can you use coconut milk or is that too thin?
flippindelicious
Hi Chantal, You can use coconut milk or any dairy free milk as the milk in this recipe. If it is a thicker canned coconut milk, you may actually need more. That is why I did a range of 1-2 tablespoons, depending on the milk you need (and also things like the humidity or how warm it is) you may need a little more or less dairy free milk.
Hope that helps answer your question!
-Brianna
Stephanie
No, no, NO!
Palm shortening is made using Palm oil
Palm oil comes from PALM TREES, which have to be cut down, which CAUSES DEFORESTATION, which has made certain species of animals, like orangutans and sumatran tigers to become CRITICALLY ENDANGERED!
Not to mention the fact that palm oil is used as a fuel, which pumps greenhouse gases into our atmosphere...
Which CAUSES Global Warming....
Which is a REAL thing!
flippindelicious
Hi Stephanie,
I agree with you, it is important to take care of our earth. I am careful to only use sustainable palm oil products, and sustainable palm shortening. My friend Erica from Celiac & the Beast wrote an article about how to find responsibly and sustainable sources palm oil products which you may find helpful. I am careful to only purchase sustainable palm shortening, because I love our planet.
If you'd prefer, you can use another shortening too.
Happy Baking! -Brianna
Cierra Larson
Is there a way to cover up the powder sugar taste of the frosting ?
It looks like icing.
It almost spreads like icing.
But it def tastes like straight up powdered sugar...
flippindelicious
Hi Cierra,
Using a good vanilla extract makes a big difference. The vanilla extract is where almost all the flavor comes from. I like using Rodelle Vanilla, but any pure vanilla extract will work. Don't skimp on the cheap stuff! (And make sure you add enough.) I love using vanilla paste because it adds vanilla bean specks to the frosting, and in my experience has more flavor without worrying about the taste of alcohol coming through.
Hope that helps!
Alex
I make our own powdered sugar with coconut sugar. I googled how to do it because my partner can not have any kind of refined sugars. The instructions were simply put. Add granulated sugar to a blender and blend on high, watching as you go. But be careful taking the top off because it is smoky. (Just don't be alarmed).
Brittany
This was delicious! Non dairy and gluten people at the party couldn't even tell the difference! Thanks so much for this recipe! I am wanting to make this chocolate. I am assuming I could just add cocoa but I didn't know how much and if I need to change the palm shortning and butter amounts? Thanks!
flippindelicious
Hi Brittany,
I'm so happy you (and everyone else) enjoyed it! Thank you for the reminder that I need to publish my chocolate version. I normally add a few tablespoons of cocoa powder and about 1/4 cup (or more) of vegan melted (AND COOLED) chocolate to the frosting after it is finished and beat it until it is combined. No need to change the palm shortening or butter amounts.
Happy Baking! -Brianna
Brittany
Brianna,
Thanks so much for the reply! I ended up just playing with it because I needed a dairy and gluten free chocolate buttercream quickly and it was delicious! So glad I have found a vanilla and chocolate buttercream that I am pretty sure I am going to put on everything. Lol Thanks so much for sharing your recipes!
flippindelicious
So happy it turned out! Having a good and safe frosting is such a great tool. I put them on everything, too!
You are very welcome. Hearing from you made my day. 🙂
Kathy Hester
I am always looking for more vegan frostings. I love to make cake and cupcakes and like to play with the frostings.
flippindelicious
Thank you, Kathy. No one should miss out on Frosting.
Rebecca Kergan
Does this frosting st up at all like normal buttercream? I need a frosting that will set up and not slide at all.
flippindelicious
Hi Rebecca, Yes that frosting sets up like normal buttercream. Be careful when adding the dairy free milk to not add too much. Even a little too much can make the frosting sloppy.
Happy Baking!
Rebecca Kergan
Thank you so much for the reply. I was also curious if you are able to use different kinds of shortening with the same effect.
Lely
How long can this frosting sit out? I am making a cake for a customer and i am adding fresh strawberry slices inside the layers and im wondering if i should refirherate he wntire time? I hate refrigerarinf cakes because the frosting and cake gets so hard!
flippindelicious
Hi Lely,
Food safety is a tricky thing, especially if making the cake for someone else I'd recommend refrigerating it if it will be out for more than 4 hours.
When I make it at home, I don't worry about refrigerating it if it is out for less than 12 hours, because there isn't real butter or milk. Happy Baking! -Brianna
Mary
Hi!
You mention to whip the shortening and butter… I usually use paddle attachment on stand mixer. Do you recommend switch to whip attachment instead … I worry this may cause to break. I don’t own hand held with beaters but I feel the beaters may be more similar to paddle than whip…. Thoughts?
flippindelicious
Hi Mary, I haven't had any issues using the whip attachment with my mixer, but every mixer is different. If you fear your butter and shortening are too firm, use the paddle attachment first and then switch to the whip later. When I make it in my stand mixer, I do use my whipping attachment. Hope that helps! -Brianna
Linley
Instead of using vanilla could I use almond extract? I have to make a dairy free wedding cake for my niece and she wanted the almond flavoring instead...... thank you so much for your recipe!!
flippindelicious
Absolutely! You can flavor your vegan frosting with any extracts. Good luck on the wedding cake!
Denise Smith
Can this be frozen or refrigerated and used within a week or 2? Wasnt sure if it could be brought up a little in temperature, beat for a few minutes and then put on the cake. I am making (and freezing) a cake for a party.. need to make frosting ahead of time.
Thanks!
flippindelicious
Absolutely! I have made this frosting and store it in the fridge for up to a week, and in the freezer for up to three months! Just thaw at room temperature, and give it a quick whip.
Hope you enjoy the party! -Brianna
Martine
What brand of palm shortening do you use?
flippindelicious
Hi Martine,
I normally use Spectrum or Nutiva palm shortening. Any non-hydrogenated palm shortening will work fine, try to avoid ones that have any ingredients other than palm oil. I try to find ones that are sustainably sourced, and last I checked Spectrum and Nutiva both were.
Rebecca Talbot
How many cupcakes will this frost?
flippindelicious
Hi Rebecca,
The number of cupcakes this will frost depends on how much frosting you use on each cupcake. In the recipe, I notes that it makes enough frosting to frost 2 dozen, or 24 cupcakes. That estimation is if you frost your cupcakes very liberally. If you use less frosting, you can frost as many as 4 dozen (or 48 cookies). I make this batch when I frost a 3-layer 9-inch cake and have plenty to spare. Hope that answers your question! Happy Baking! -Brianna
Jen
Should the vegan butter be at room temperature?
flippindelicious
Hi Jen, It may whip faster if your vegan butter is at room temperature. However, depending on which vegan butter you use, it may be soft enough straight from the fridge to whip. If you were to use a softer, more spread-like vegan butter it will get too soft if you bring it to room temperature and then your frosting may get oily. So it depends. If you use Earth Balance, or Melt I recommend letting it sit at room temperature for about 15 minutes before you begin. Hope that helps! -Brianna
Keely C
This was amazing! I’ve been on a dairy and egg free journey for 10 years due to my daughters food allergies and have made a lot of vegan frosting and nothing was quite right, but this is my answer I’ve been searching for! Thank you for sharing!
flippindelicious
Hi Keely, I'm so happy this recipe helped you! The whole reason I created it is because my daughter has to eat dairy free and I wanted a frosting that was yummy! -Brianna
veganlover
can you use coconut oil instead of palm shortening?
flippindelicious
Hi,
I wouldn't recommend using coconut oil instead of the shortening. They have different textures, so I expect you'll get very different, very loose and gloopy results. You can use any shortening if you don't have palm shortening. It is just my go-to since it is not hydrogenated.
Hope that helps! -Brianna
Kasey
Can I use coconut oil in place of the palm shortening??
flippindelicious
Hi Kasey,
I wouldn't recommend using coconut oil instead of the shortening. They have different textures, so I expect you'll get very different, very loose and gloopy results. You can use any shortening if you don't have palm shortening. It is just my go-to since it is not hydrogenated.
Hope that helps! -Brianna
Olivia Kneip
This icing is wonderful!! Used for my older two kids’ birthday cake! Not too sweet and was very easy to pipe! Thank you for sharing your recipe!!
flippindelicious
Hi Olivia,
Thank you for taking the time to leave a comment. I'm so happy you and your kids enjoyed it! Happy Baking! -Brianna
Deirdre
We are in tears!! Happy tears. Our almost 2 year old is dairy free and finding a cake or bakery to help has been impossible. I’m VERY skeptical with “these” non traditional recipes because so many are horrible...but this one is amazing!!! I’m practicing before her birthday and am glad that I did- because I know that the cake and icing will be legit! Thank you for this and the super detailed directions! Thank you! Thank you!! I did make a little switch...I used 1t butter extract & 1t vanilla paste...yummm!! Butter and sugar!! Thank you so much!!!
flippindelicious
Hi Deirdre,
You just made my day! Thank you for taking the time to comment and let me know how much you enjoyed this recipe. I love the idea of adding butter flavoring. I'll have to try that!
Happy Birthday to your 2 year old! I'm honored that my recipe will be a part of your celebration. Happy Baking! -Brianna
NANETTE A
Would you make a substitution suggestion to turn this frosting into lemon buttercream frosting? Thank you!
flippindelicious
Hi Nanette, If you want to make this a lemon buttercream, I'd recommend adding a tablespoon of lemon juice instead of some of the dairy free milk, adding lemon extract, and/or adding the zest of one lemon. Any combination of those will add some great lemon flavor, and all three will really pack a punch. Happy Baking! -Brianna
Liz
Hi. The first step has not turned out for me twice now. Can you confirm if the butter should be room temperature or straight from the fridge. I'm guessing this makes a critical difference.
flippindelicious
Hi Liz,
The vegan butter should be softened, or at room temperature. That does, indeed, make a big difference. I believe it is noted in the instructions of the recipe, I apologize if I didn't specify, or if that wasn't clear.
If it is having a hard time coming together, let it sit at room temperature for a bit longer and try whipping it again.
Happy Baking! -Brianna
NANETTE A
This is excellent! I did start with half the amount of powdered sugar figuring I could add but we were quite happy with 4-5 cups. We will use again and again!
flippindelicious
Hi Nanette, I'm so happy you enjoyed this recipe! -Brianna
Phala Bowles
Love the idea of almond extract instead of the vanilla. . will definitely give it a try. I highly recommend treelinecheese.com "cream cheese" it can be fozen for later use in recipes. It is the #1 Vegan cream cheese on the market. Makes an amazing cream cheese frosting.
flippindelicious
Hi Phala, I hope you enjoy it. I'll have to lookup tree line cheese, I haven't tried it yet. -Brianna
Clarissa
Can I use 2 cups of real butter instead of the palm shortening and vegan butter?
flippindelicious
Hi Clarissa,
You absolutely can! You may like my American Buttercream Recipe, which is the all-butter recipe I adapted this vegan buttercream frosting from. It also uses a little bit of cream instead of the non-dairy milk, which makes the frosting super creamy and fluffy. Hope you enjoy it! -Brianna
Mary M
Can I use all palm shortening instead?
flippindelicious
Hi Mary,
You can absolutely use all palm shortening, however, you may find your frosting to be a bit greasy or thick if you don't whip it enough. If you whip the palm shortening until very light and fluffy it should work just fine. Happy Baking!-Brianna
Lisa
Thank you for sharing this. I'm excited to try it for my baby who is allergic to egg. I wanted to know if I need to account for food coloring? Would you recommend a gel or paste verse a liquid??
flippindelicious
Hi Lisa,
Either a gel or paste food coloring will work great. If you are doing a pastel shade, you can probably use food coloring but it can make the frosting runny or make it look separated if you add too much. If that happens, just add some more powdered sugar and whip it a little more.
I do not know egg allergy info for any food colorings, but I don't suspect it will be a huge issue. You can always use Color Kitchen's powdered food coloring, I think it is egg free, they advertise as being very allergy friendly and are labeled vegan. Happy Baking! -Brianna
Emma
I’m 4:30 into the first step and realizing that maybe my shortening should have been cold.... granted i’m Using vegetable shortening bc that’s what i have on-hand, but when i read through the comments it seemed like that shouldn’t be a problem. Do i need to refrigerate my shortening for like an hour before starting this?
flippindelicious
Hi Emma, Your shortening doesn't need to be chilled. It can be at room temperature. Your vegan butter can be straight from the fridge, or slightly softened. It will quickly soften as you whip it, because it isn't real butter. I can't wait to hear how you like the frosting! Happy Baking! -Brianna
flippindelicious
If I use my Nutrimill Artiste Mixer (pictured in my vegan chocolate frosting recipe) it whips much faster and only needs 3 minutes or so, or it becomes a bit too soft. With my handheld mixer, pictured in this recipe it takes a full 5 minutes, and with my mom's Kitchenaid stand mixer it also takes 5 minutes. If your frosting seems too soft, if your vegan butter and shortening got soft very quickly, you can omit the milk, or add only a tiny bit, so your frosting isn't "sloppy". You can also add a little extra powdered sugar. -Brianna
Gina
I’m so excited to find this recipe! I love making homemade frosting, and your recipe is perfect to top my favorite dairy free, egg free cupcakes.
flippindelicious
Hi Gina, So happy you found my recipe. Happy Baking! -Brianna
Jessica
I am making a two tiered cake from my friend's birthday and am wondering if this icing will hold together well and won't be too soft, I've never used shortening before as I normally just use dairy free spread?
flippindelicious
Hi Jessica,
This frosting holds up really well for tiered and layer cakes. It actually holds up a lot better than a frosting made with all butter, or all vegan butter/dairy free spread. The palm shortening helps to prevent the frosting from getting too soft in warm temperatures, and it still firms up in the fridge. I can't wait to see how the birthday cake for your friend turns out! Happy Baking, -Brianna
eatfrysmith
Is there any way to know the fineness of a creamy mixture?
flippindelicious
Hi!
I'm not sure I understand exactly what you are asking by "fineness". Would you please clarify?
I always test the frosting with a frosting knife to see how fluffy it is, and to check the consistency before I use it. -Brianna
Peter Crouch
these little cakes look so yummy and beautiful
I will make my little daughter for her birthday.
It will definitely be enjoyed
Thanks for sharing
flippindelicious
Hi Peter, So happy you enjoyed this recipe! Hope your daughter enjoys them. Happy Baking!
Jessica Luther
I think these cakes are delicious, I will make my daughter some new ones. ya
flippindelicious
So happy you are enjoying my recipes, Jessica. I can't wait to hear how you like this frosting recipe!
Mandy
I used room temp coconut oil in place of vegan butter and also added a bit of salt and almond extract. Amazing!!! It tasted like wedding cake frosting. Thanks for the recipe!!
flippindelicious
Hi Mandy! Thanks for taking the time to leave a comment. I'm so happy that coconut oil worked well for you! -Brianna
Thomas
Look yummy! One of my favorite egan Buttercream Frosting, nice to see your recipe, easy to follow, will cook this for family this weekend. Thanks you!
flippindelicious
Hi Thomas, I hope you and your family enjoyed the frosting over the weekend. Happy Baking! -Brianna
Mary
Hi!
You mention to whip the shortening and butter… I usually use paddle attachment on stand mixer. Do you recommend switch to whip attachment instead … I worry this may cause to break. I don’t own hand held with beaters but I feel the beaters may be more similar to paddle than whip…. Thoughts?
flippindelicious
Hi Mary, I haven't had any issues using the whip attachment with my mixer, but every mixer is different. If you fear your butter and shortening are too firm, use the paddle attachment first and then switch to the whip later. When I make it in my stand mixer, I do use my whipping attachment. Hope that helps! -Brianna
Michael
Going to try this soon. Was curious if I could, 1). Use fondant along with this buttercream? And 2). Use all shortening(instead of butter) and add some imitation butter extract? Thank you so much.
flippindelicious
Hi Michael,
This buttercream should work great under fondant. You can use shortening instead of vegan butter, however it will change the texture a bit and your frosting will be a bit thicker. If you whip your shortening very well, it should work great.
Happy Baking! -Brianna
Katie
Hello, thank you so much for this recipe. I’ve been asked to make a gluten free, sugar free, dairy free cake. Have you heard of anyone trying to make this with Swerve confection sugar rather than powdered sugar? I have never made anything sugar, dairy and gluten free before. Only dairy any gluten free. In any event, thank you SO much for this recipe. I am hopeful this will not be a complete disaster.
flippindelicious
Hi Katie,
I haven't yet tried this recipe with Swerve confection sugar, but I've heard good things about that product. From what I've heard, it works one-to-one in most recipes, so I would think it would work just fine. If you tried it, please let me know! Happy Baking! -Brianna
Farah
Any other options other than shortening ? I couldn’t find shortening
flippindelicious
Hi Farah, If you can't find Palm Shortening you can use any vegetable shortening or even Crisco. My favorite is palm shortening because it is non-hydrogenated but that is a personal choice. Regular hydrogenated shortening will work just fine.
Happy Baking! -Brianna
Michelle
Hi there - thanks for the recipe! I have made this many times before and I never whipped it long enough! Makes such a difference. I am still having a problem where my spectrum palm shortening is lumpy! I beat it first for 5 min then added the vegan butter and it is still lumpy before adding any sugar. Any advice?? I read all the comments and can't find any answers.
flippindelicious
Hi Michelle, Whipping it long enough is a game changer! My best guess is that you have a clumpier batch of shortening, it has happened to me before. Having your shortening at room temperature will help, but if there are still clumps of fat that won't whip out I would gently melt your entire container of shortening (either over very low heat or in the microwave) and then let it cool entirely at room temperature so it is solid. This will melt those stubborn lumps of fat, and let them gently solidify which should prevent clumps. I hope that helps! -Brianna
Allison
Thanks so much for this recipe! I’ve made it twice now and have gotten so many compliments. I add a pinch of salt to it as well. It really does pipe very well and hold its shape. I’m excited to have something safe for my dairy free girl!