Description
A smooth and creamy vegan buttercream frosting recipe made with vegan salted butter, powdered sugar, vanilla bean paste, and vegan Greek-style yogurt. Perfect for decorating cakes and cupcakes, this easy-to-make frosting is light, fluffy, and flavorful without any dairy ingredients.
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 or coconut yogurt)
Instructions
- Whip Butter: Add the vegan butter to a large mixing bowl or stand mixer bowl. Using an electric mixer, whisk the butter for about 3 minutes until it becomes light and fluffy. For a lighter-colored frosting, you can whip it up to 5 minutes.
- Add Sugar: Sift the powdered sugar into the bowl in two parts, whisking well between each addition. Continue whipping for another minute until fully incorporated into the butter.
- Mix Vanilla and Yogurt: Add the vanilla bean paste to the mixture and whisk until combined. Then, add the vegan yogurt one tablespoon at a time, whisking continuously for about 30 seconds until smooth and creamy. Your frosting is now ready to use or pipe onto your baked goods.
Notes
- Use vegan salted block butter for best texture and flavor, but unsalted can be adjusted with a pinch of salt.
- For a smoother frosting, ensure powdered sugar is sifted properly to avoid lumps.
- Vegan Greek-style yogurt adds creaminess and a subtle tang; substitute with unsweetened soy or coconut yogurt if preferred.
- Keep the frosting refrigerated if not used immediately and bring to room temperature before spreading.
