Easy Vegan Vanilla Frosting

Frosting is one of those things that’s super easy to make, but also easy to mess up. Take it from me, I’ve had a few bad frosting experiments myself. When making frosting, it’s important to find that delicate balance in texture. Not too thick, but not too runny.

It sounds easy, but it can truly be a challenge! No worries though, as usual I’ve got you covered. This Easy Vegan Vanilla Frosting is the perfect consistency and super versatile. It could be easily paired with this Easy Vegan Vanilla Cake!

How to Make Vegan Vanilla Frosting:

To make this Easy Vegan Vanilla Frosting, you’ll need just a few ingredients. Softened vegan butter, powdered sugar, vanilla extract, and a little non-dairy milk. The great thing about this recipe is that it can easily be used for different things. I chose to use this for icing cupcakes, but I could also see it being used for cakes as well.

If you’re looking for an icing to use for piping, I would definitely recommend this one! I used a large piping tip to create a simple swirl on the top of my cupcakes. It held together really well over the next few days until they all disappeared! In the past, I’ve had experiences where the icing doesn’t hold its shape and that’s definitely not the case here.

Though you can probably find dairy-free icing in the store, I would definitely recommend making your own! If you’ve never made icing before, I would encourage you to try it. It’s a lot easier than you might think!

However, for the best results, it’s important that you ensure your vegan butter is at room temperature. Not melted, just room temperature. Whenever I know I’m going to make icing, I’ll usually take it out the night before (if I’m thinking that far ahead). If I’ve waited until the day-of, I’ll take it out and set it on the counter near the stove and let it sit for a few hours.

I know you’ll love this frosting. It’s super easy to make and versatile! I’m looking forward to using it on a lot of different recipes this year. Give this icing a try and let me know what you think in the comments below!

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Easy Vegan Vanilla Frosting
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4.91 from 10 votes

Easy Vegan Vanilla Frosting

Recipe makes 1 cup
Course Dessert
Cuisine American
Keyword Frosting, Icing, Vanilla
Prep Time 6 minutes
Mixing 5 minutes
Total Time 11 minutes


  • ½ cup softened vegan butter (I used Earth Balance)
  • 2 cups powdered sugar sifted
  • ½ tsp vanilla extract
  • 1 tbsp non-dairy milk (I used almond milk)


  • Combine all ingredients in a mixing bowl and mix at a low speed, gradually increasing.
  • Mix until icing is formed and is light and fluffy.
  • Use as desired. Enjoy!


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  2. 5 stars
    I think I’m going to try this for my friend’s upcoming birthday. I’m always bummed that I can’t make a true buttercream, but this looks great.

  3. 5 stars
    Great recipe!! I always make lame desserts for my vegan friends and they hate me for that ahahaha now I don’t have to lol you just saved me!! 😛

  4. 5 stars
    This is the perfect recipe to make vegan desserts for my friends and family! Easy step-by-step instructions also!

  5. 5 stars
    I have had several people ask me about baking vegan and this is perfect for my new challenges.

  6. 5 stars
    This vanilla frosting looks so thick and delicious! The perfect vegan option to top so many desserts.

  7. 5 stars
    I love this vegan vanilla frosting. It tasted amazing and nobody realized it was vegan.

  8. 5 stars
    Trting this for me nephew’s birthday ❤❤❤

  9. 5 stars
    I was JUST looking for a vegan frosting recipe. You’re right on time!

  10. 5 stars
    Best Frosting Ever Thanks, my whole family Loved it

  11. 4 stars
    I followed the directions of having your butter at room temp for best results. That did NOT give me the best results, ha! I used Earth Balance soy free/dairy free butter, at room temp, the frosting was very runny. I put it in the fridge for a few hours, until it thickened up a bit. My cake was completely cool before I started icing. The icing melted off my cake. It was a disaster. The taste of the icing was just fine. I was able to add a little food coloring to some and it blended well and the color was nice.
    Next time, I will not bring the butter to room temp. Hopefully it works out!

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