• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

ZardyPlants

  • Home
  • Vegan & Oil-free Recipes
    • Cheezes
    • Breakfasts
    • Soups
    • Salads
    • Snacks & Apps
    • Entrees
    • Dips & Sauces
    • Ingredients
    • Desserts
    • Gluten Free
  • Shop
    • Recipe Books
    • Products I Use
  • About
  • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Vegan and Oil-free Recipes
  • Free Cookbook with Signup!
  • Plant-Based Jewish Recipes
  • Shop
  • Contact
  • About
Ă—

Home » Vegan and Oil-free Recipes

Vegan Buttercream Frosting

Published: May 28, 2020 · Modified: Dec 19, 2021 by 💚 Liz

Share with friends!

Jump to Recipe

This fluffy and sweet buttercream frosting is made without oil or butter, but doesn't compromise on flavor or texture. Rich, luscious, and customizable, this beautiful vegan buttercream frosting is easy to make and a healthier alternative to dairy and oil-based recipes.

Skip to the Recipe!

This post may contain affiliate links. See our disclosure policy for details.

Hey Internet, it's been a hot minute since I posted a frosting and cake--the last I posted was my tofu cream cheese frosting and my carrot cake, which you all seemed to like very much. So I figured it was time for another!

May I present to you my newest science experiment: vegan buttercream frosting with no vegan butter, no cream, and no oil. What the heck is it then?!

This vegan buttercream is actually made of … drumroll please … coconut cream! Yes my obsession with coconut cream has come in handy yet again!

Before you say coconut cream is just whipped coconut oil, it’s not. Coconut cream still retains some of the coconut fiber. Yes it is high in fat--but just as much as vegan butter (or regular butter, for that matter) but,.. We are talking about frosting here ;)

If you’d like a lighter option, try my aquafaba whipped cream!

Anyway. This vegan buttercream only requires 2 ingredients, and you can customize it however you’d like! Add extracts, food coloring, cocoa powder, etc. to flavor and color your buttercream for your baking experiments!

Powdered sugar, a metal stiffer and a bowl of coconut cream

What You’ll Need

As I mentioned before, you’ll need coconut cream. It comes in a can, and there are many different brands.

You can often find coconut cream in the International section of the grocery store--and you might also check the cocktail section, as it can be used in certain adult beverages!

However, you can also just buy coconut cream online. My favorite brand is Thai Kitchen but I also like the Whole Foods 365 brand, though I haven’t been able to find it lately.

Before you ask, no, the buttercream does not taste coconut-y at all. Coconut cream is super mild in coconut flavor, and you don’t use much of it in this recipe.

Note that I’ve tested this with coconut milk and it does not work. It produces a delicious glaze, but not the thick buttercream frosting you can slather or pipe onto a cake or cupcakes.

The only other ingredient is organic powdered sugar / confectioner’s sugar. If you are vegan I recommend buying organic, as non organic sugar is sometimes filtered through animal bone char, making it not vegan.

These alone will give you a great buttercream frosting. Add a touch of vanilla extract for vanilla buttercream that’s out of this world! I ended up adding a bit of coconut extract, since I was making a coconut cake.

I should note that if you would like to use vegan butter it will absolutely work in this recipe. Sodo whatever you’d like :)

How to Make Vegan Buttercream Frosting

I like to make my frosting in my stand mixer because it’s just plain easier. You can also use a hand mixer or a spatula and a strong arm if you’re up to the challenge!

Simply add your coconut cream and powdered sugar to your stand mixer bowl or a large mixing bowl (preferably tall, not wide, to avoid splatter).

Starting on a low speed, start to mix together the frosting. Gradually increase the speed to medium and mix until everything is thick and well combined.

If your frosting is too thin:

Try adding more confectioner’s sugar. If it seems melty you may just need to refrigerate it for 10-15 minutes.

If your frosting is too thick:

Add a touch more coconut cream.

Finally, refrigerate your buttercream until 10 minutes before you’re ready to use it (never try to put buttercream on a remotely warm cake, as it will melt), then let it soften on the counter lightly.

Microwaving is not recommended as it unevenly warms the frosting (it won’t separate, but it just probably won’t be the right consistency).

Other Delicious Desserts

While I do consider myself an amateur baker, I definitely enjoy it! It’s kind of ironic, then, that my most popular recipe is this vegan matcha pound cake. Here’s some of my best desserts!

Vegan Matcha Pound Cake

Soft Chocolate Chip Cookies (no chill)

Vegan Carrot Cake (gluten-free)

Chocolate Chip Brookie Bites

Chocolate Banana Muffins (gluten-free)

Banana Bread (gluten-free)

Anything Else?

I know it seems weird to try and make a vegan buttercream frosting with no vegan butter, but for those of us avoiding oil, it works like a charm.

Anyway, I hope you like this recipe. I couldn’t stop tasting it when making it--far past the point I needed to test it for blog purposes, hehe.

This vegan buttercream frosting is:

  • Rich
  • Sweet
  • Luscious
  • Thick
  • Smooth
  • And perfect for cakes like my coconut cake or carrot cake!

Let me know in the comments below if you make this recipe or tag me @Zardyplants on Instagram so I can see your beautiful recreations! If you tag me on IG, I will share your post in my stories :)

Also, one quick request: if you love how this recipe looks or tastes, please leave me a 5-star rating and a nice comment–ratings help more people find my recipes which helps me keep providing them! Thank you!

<3 Liz

Follow me on Social Media!

  • Facebook
  • Instagram
  • Pinterest
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Bowl of vegan buttercream whipped into a spiral

Vegan Buttercream Frosting


  • Author: Liz Madsen
  • Total Time: 6 minutes
  • Yield: 2 cups 1x
  • Diet: Vegan
Print Recipe
Pin Recipe

Description

This fluffy and sweet buttercream frosting is made without oil or butter, but doesn't compromise on flavor or texture. Rich, luscious, and customizable!


Ingredients

Scale
  • 3-4 cups organic powdered sugar
  • ½ cup coconut cream, room temp. (vegan butter will also work)
  • Vanilla or other flextract, optional

Instructions

  1. Add all ingredients to the bowl of a stand mixer or a tall mixing bowl.
  2. Mix on slow speed at first, then increase speed to medium. Mix until smooth and well-combined.
  3. If your frosting is too thin:
  4. Try adding more confectioner’s sugar. If it seems melty you may just need to refrigerate it for 10-15 minutes.
  5. If your frosting is too thick:
  6. Add a touch more coconut cream.
  7. Frost your cake or cupcakes and enjoy!
  8. Refrigerate frosting until needed.Remove the frosting from the refrigerator approximately 10 minutes before it’s needed and set on the counter to come to room temperature.
  9. Do not attempt to microwave frosting as it will have an uneven consistency.
  10. Do not attempt to frost a remotely warm cake as the frosting will melt.
  • Prep Time: 6 minutes
  • Category: Ingredient
  • Method: Mixer
  • Cuisine: American

Keywords: Vegan, Oil-free, Gluten-free, Nut-free, Soy-free, Vegan Buttercream

Did you make this recipe?

Share a photo and tag us @zardyplants — we can't wait to see what you've made!

Section Bottom
Click Here to Sign Up for my Newsletter and Never Miss a Recipe!

« Vegan Philly Cheesesteak
Vegan Coconut Cake »

Share with friends!

Filed Under: Ingredients, Vegan and Oil-free Recipes

Follow us on Social Media

  • Facebook
  • Instagram
  • Pinterest

You May Also Like:

Vegan Garlic Butter

Air Fryer Gnocchi

Garlic Risotto

See More

Reader Interactions

Comments

  1. Tia

    August 10, 2022 at 6:14 pm

    Would Coconut milk work instead of coconut cream?

    Reply
    • đź’š Liz

      August 11, 2022 at 2:28 pm

      You can but only use the thick heavy part in the can. The liquid part won't work. That means you'll need more cans to get enough usable material.

      Reply
  2. anna

    November 14, 2022 at 2:31 pm

    Do you have experience using this between cake layers? I'm looking for an oil free, not ganache option to go between a three layer birthday cake.

    Reply
    • đź’š Liz

      November 14, 2022 at 3:20 pm

      I've used it for a two tier coconut cake, so I think it should work for your project.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

About Liz

Paul and Liz holding a small black dog standing in front of Lake Michigan
Plant-based Nutrition Certificate Badge

Hi, I'm Liz!

I develop plant-based comfort food recipes that are delicious, easy, and budget-friendly. My husband Paul and I created Zardyplants to share our fun, delicious food with the world. But what does the name Zardyplants even mean?

Read More

Get our Free e-book and Never Miss a Recipe!

Cover for a free vegan ebook

Our Most Popular Recipes

Bowl of vegan dumpling soup

Vegan Stew with Dumplings

Vegan Garlic Noodles in a bowl

Vegan Garlic Noodles

A cracker cutting into soft vegan brie

Vegan Brie

Hand holding a vegan philly cheesesteak

Vegan Philly Cheesesteak

Vegan Gluten-free Teriyaki Cauliflower Wings piled in a bowl

Vegan Gluten-free Teriyaki Cauliflower Wings

Categories

  • Breakfasts
  • Cheezes
  • Compilations
  • Desserts
  • Dips & Sauces
  • Drink
  • Entrees
  • Gluten Free
  • Holiday
  • Ingredients
  • Lifestyle
  • Meat Alternatives
  • Quick Meals
  • Salads
  • Sides
  • Snacks & Apps
  • Soups
  • Uncategorized
  • Vegan 101
  • Vegan and Oil-free Recipes
  • Vegan Baking

Legal

  • Disclaimer
  • Privacy Policy
  • Terms and Conditions

Copyright © 2023 ZardyPlants on the Foodie Pro Theme

We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept All”, you consent to the use of ALL the cookies. However, you may visit "Cookie Settings" to provide a controlled consent.
Cookie SettingsAccept All
Manage consent

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT

Disclaimer - Terms and Conditions - Privacy Policy