Perfect Vegan Vanilla Buttercream (Creamy & Smooth!)

Watch how to make this Perfect Vegan Buttercream step by step

Perfect Vegan Buttercream

5 from 1 vote

Perfect Vegan Vanilla Buttercream Recipe. This vegan frosting is super creamy, spreadable, silky smooth and perfect for assembling and decorating beautiful cakes.

Author Annie

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Prep Time 15

Total Time 15

INGREDIENTS

▢ 107 g margarine or vegan butter, room temperature, (7 ½ tbsp)
▢ 107 g vegetable shortening, (7 ½ tbsp)
▢ 220-250 g extra fine icing sugar, previously sifted
▢ 1 tablespoon vanilla extract*
▢ Pinch of salt, (or ⅛ tsp)

INSTRUCTIONS

In a large bowl, add the margarine (cubed) and vegetable shortening. Beat on medium speed until creamy, smooth, and lump-free (approximately 4-5 minutes).
Stop beating, and with a silicone spatula, scrape down the sides as well as the bottom and mix everything together. Beat again for approximately 3-4 minutes.
Add the icing sugar (adjust the amount depending on how sweet you want the frosting to be), vanilla, salt and beat again for 3-4 more minutes or until the buttercream is completely creamy, smooth and spreadable.
Once the frosting is done, scrape down the sides and bottom again and press the spatula down in a 'Z' motion to get rid of any air bubbles. This is to obtain a uniform and smooth finish when frosting the cake.

NOTES

*You can substitute vanilla extract for any other flavoring of your choice. If you want to get an extra white frosting, use clear vanilla.

Keywords dairy-free buttercream, dairy-free frosting, Vegan buttercream, vegan frosting

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Comments

jed says

May 16, 2022 at 10:50 am

220-250 g extra fine icing sugar.. How many Cups ?

- Annie says
  
  May 19, 2022 at 11:45 am
  
  Hi!! One cup of icing sugar weighs around 130 g, so 220 g would be around 1 3/4 cups.
  
Elisa Faundez says

June 28, 2024 at 10:19 pm

Holaaa!!
se puede sustituir la manteca ?

- Annie says
  
  July 06, 2024 at 1:12 pm
  
  Hola, Elisa! Si la margarina/mantequilla vegana que estés utilizando es muy muy cremosa, puedes omitir la manteca vegetal y sólo utilizar margarina/mantequilla vegana. Utilizo manteca porque a veces las margarinas/mantequillas que vienen en barra son muy duras y el buttercream no queda sedoso. Y al utilizar la manteca, queda súper manejable. Pero te repito, si la mantequilla que uses es bien cremosa y no se pone demasiado dura en el refrigerador, puedes utilizar solamente esa 🙂