The Best Dairy-Free Buttercream Frosting (Edit recipe)

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A truly great buttercream should be silky, stable, and easy to work with. This dairy-free version checks every box. Whether you’re frosting a simple cake or piping intricate decorations, this is the kind of buttercream that delivers that classic, bakery-style finish without any dairy!

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PREP TIME

1 hour

COOK TIME

—

INGREDIENTS

3

Serves: 12

Ingredients

16 oz Plant Butter Sticks - Earth Balance, ideally unsalted, high quality plant butter like Earth Balance or Miyokos
1 tsp Pure Vanilla Extract
6 cups Powdered Sugar, Ideally Domino, or Good & Gather powdered sugar for smoother frosting that is easier to pipe

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Remove your plant butter sticks from the refrigerator, and remove them from the box. Allow them to soften to room temperature. This will take 30 or more minutes.
Once the plant butter sticks are soft, open each stick, and place them in the bowl of a stand mixer.
Add the vanilla extract to the bowl with the butter.
Using the whisk attachment for the stand mixer, start whisking the butter on medium speed.
The butter may start to stick to the sides of the bowl at this point. Turn the mixer off, and scrape down the sides of the bowl.
Turn the mixer back on to high speed, and whip the butter for 5 minutes, stopping to scrape down the bowl as needed. You want the butter to be really light and fluffy before you even add in the sugar.
Sift your powdered sugar to remove any lumps.
Once your butter has been whipping for 5 minutes, stop the mixer, and add in half of the amount of powdered sugar.
Turn the mixer on to slow speed so you don't end up with a plume of sugar in the air.
Once the sugar is incorporated into the butter, turn the speed up to high to keep whipping the butter.
Turn the mixer off, and add in the remaining amount of sugar. Again turn the mixer back on to low speed, so you don't end up with powdered sugar in the air.
Once the sugar is fully incorporated into the frosting, turn the speed back up to high and whip the frosting. You will want to scrape down the bowl well to make sure the sugar is evenly incorporated into the butter.
Whisk the frosting on high speed for another 3-5 minutes.
Now you can use your frosting as desired!
If you are not using your frosting the same day you make it, you will need to refrigerate it, and then bring it to room temperature the day you plan to use it, and re-whip it in the stand mixer.

Notes

Most grocery stores only sell salted plant butter. You ideally want to use an unsalted plant butter so that your frosting doesn't taste salty. It is okay to use the salted plant butter, but if you do, just eliminate any salt in the baked good you are making. I recommend avoiding Whole Foods brand powdered sugar. Using Domino, or even Good & Gather, will result in frosting that is smoother in texture, and easier to pipe.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	497
Fat:	28 g
Carbohydrates:	60 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	281 mg
Fiber:	0 g
Sugars:	58 g
Sugar Alcohol:	0 g
Calculated per serving.