This quick and easy vegan buttercream frosting recipe uses just 4 ingredients. It comes together in one bowl and is ready in 5 minutes. Perfect for frosting cupcakes and vegan cakes.
Add the vegan butter to a large mixing bowl (or stand mixer if using) and whisk with an electric mixer for 3 minutes, until light and fluffy. You can whip the butter for up to 5 minutes here to get a lighter-colored frosting.
Sift in the powdered sugar in 2 parts and whisk between each one. Whip for another minute until it has been incorporated into the frosting.
Add in the vanilla bean paste and whisk to combine. Lastly, add the vegan yogurt one tablespoon at a time while whisking for another 30 seconds to combine.
Serving and Storage
For best results, use the buttercream immediately to frost your vegan cake or cupcakes. You can store this buttercream in an airtight container in the fridge for up to 3-4 days. It will harden when chilled, so before use, allow it to come to room temperature until it comes back to a creamy consistency.Yes, you can freeze this frosting in an airtight container and defrost it in the fridge overnight. You may need to whip it again before using it for frosting.
Notes
Vegan butter: Take this out of the fridge to sit at room temperature for 30 mins to 1 hour. Make sure you use vegan block butter NOT spreadable butter from a tub. I use flora plant butter which is nut-free, coconut-free, and gluten-free.
Powdered sugar: This is a light buttercream, so for multiple-tier cakes, I would increase the sugar by up to a cup to give more structure.
For frosting layer cakes: This recipe will generously frost a two-layer 8-inch or 9-inch cake. For an 8-9-inch sheet cake, I would cut the recipe by one-quarter.
For frosting cupcakes: The recipe yields enough buttercream to frost 18 cupcakes generously, or lightly frost 24 cupcakes.