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cupcake with vanilla buttercream frosting on a cooling rack.

Easy Vegan Buttercream Frosting

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.
Course Dessert
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 5 minutes
Total Time 5 minutes
Servings 24 (600g)
Calories 131kcal


  • 300 g vegan salted block butter room temperature, *see notes
  • 250 g organic powdered sugar (confectioner's sugar/icing sugar), *see notes
  • 2 teaspoons vanilla bean paste or vanilla extract/vanilla pod
  • 50 g vegan Greek-style yogurt preferably Greek-style, but sub with regular unsweetened soy yogurt or coconut yogurt.


  • 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.


  • 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.


Serving: 25g | Calories: 131kcal | Carbohydrates: 11g | Protein: 0.1g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 2g | Sodium: 82mg | Potassium: 3mg | Fiber: 0.03g | Sugar: 10g | Calcium: 3mg | Iron: 0.02mg