Description
This easy vegan buttercream frosting is a creamy, smooth, and deliciously sweet topping perfect for cakes and cupcakes. Made with vegan salted butter, powdered sugar, vanilla bean paste, and vegan Greek-style yogurt, it whips up quickly to a light and fluffy texture. Ideal for vegan baking, this frosting can be used immediately or stored in the fridge or freezer for later use.
Ingredients
Scale
Frosting Ingredients
- 300 g vegan salted block butter (room temperature)
- 250 g organic powdered sugar (confectioner’s sugar/icing sugar)
- 2 teaspoons vanilla bean paste (or vanilla extract/vanilla pod)
- 50 g vegan Greek-style yogurt (preferably Greek-style, or unsweetened soy yogurt or coconut yogurt)
Instructions
- Whip the Butter: Add the vegan butter to a large mixing bowl or stand mixer bowl, and whisk with an electric mixer for about 3 minutes until light and fluffy. For a lighter-colored frosting, whip up to 5 minutes.
- Incorporate Powdered Sugar: Sift in the powdered sugar in two parts, whisking after each addition. Continue whipping for another minute to fully incorporate the sugar into the frosting.
- Add Vanilla and Yogurt: Stir in the vanilla bean paste until evenly mixed, then add the vegan yogurt one tablespoon at a time, whisking for 30 seconds after each addition to combine thoroughly.
- Use or Store: Use the buttercream immediately to frost your vegan cakes or cupcakes for best texture. To store, place in an airtight container in the refrigerator for up to 3-4 days; it will harden and should be brought to room temperature and whipped again before use. You can also freeze it in an airtight container and defrost in the fridge overnight, whipping again as needed before frosting.
Notes
- Use room temperature vegan salted butter for easier whipping and better consistency.
- Organic powdered sugar is preferred for purity and smoothness.
- Vegan Greek-style yogurt adds creaminess and slight tang; if unavailable, use unsweetened soy or coconut yogurt as a substitute.
- Whipping the butter longer leads to a lighter, airier frosting.
- Buttercream will harden when refrigerated; always bring to room temperature and whip to restore creaminess before applying.
- Freezing the frosting is possible for longer storage; thaw overnight in the fridge and re-whip before use.
