The best vegan buttercream recipe is finally here!
Well, actually I’ve been making this recipe for a long time so now not only is it animal friendly, but ALLERGY friendly too!
So many people don’t correlate the vegan lifestyle and diet with those who are also lactose intolerant and have egg allergies as well!
More and more people are becoming intolerant to those two ingredients alone, so now we can be sure everyone is safe and HAPPY with buttercream galore!
By using a blend of vegan butter (I use Earth Balance Buttery Sticks) and hi ratio shortening this recipe is the closest version to the buttercream I used daily when I owned my bakery.
People came from miles around to get the best buttercream, now you can make it at home!
The addition of butter flavor is optional (but use it sparingly, it can give an off taste if using too much) about ½-1 teaspoon for this entire recipe will suffice.
I also often leave out the addition of milk to the recipe for a lighter fluffier buttercream that pipes really well and keeps it shapes
- Vegan Butter 1½ Cups (3 sticks) (336g)
- Hi Ratio Solid Vegetable Shortening 1½ Cups (336g)
- Vegan Confectioners Sugar 6 cups 720g)
- **Almond Milk or any milk alternative of your choice 3 Tablespoons (45ml)
- * I have been leaving out the milk addition to this recipe, it seems to be weighing down the final result
- Vanilla Extract 2 teaspoons
- Butter Extract 1 teaspoon
- Salt ¼ teaspoon
- Combine the vegan butter and shortening in the Kitchen Aid (or stand mixer) bowl with the paddle attachment
- Whip on medium to high speed for about 3 minutes.
- Scrape the sides and bottom of the bowl to make sure it is evenly mixed and add the salt and flavors. .
- Stop mixer and add the sifted confectioners sugar all at once.
- Mix on low speed until incorporated , scrape the bottom and sides of the bowl and then mix on high speed for 3 minutes.
- Scrape the bowl again and then while mixing on low speed slowly drizzle in the almond milk
- Increase speed to high and whip for another 2 minutes
Refrigerate for longer storage up to 4 weeks
Freeze for 6 months
Hi Gretchen, on the vegan bc can I coat it on cake then cover with ganache. ..thanks
yes sure would be great
Where can I get hi ratio shortening? Brand recommendations? I have been to sprouts and whole foods with no luck.
I get mine on Amazon CLICK HERE
Hi, I really want to try this recipe but I’m unable to procure any real high ratio vegan shortening in time. I clicked the Amazon link and it goes to a CK products shortening that does not label itself as “high ratio” and many reviews indicate that it’s not high ration. If that’s the case, then (1st question) is it still better to use it rather than just more vegan butter? Actually, I’m not sure if I need the high ratio shortening if it’s mostly to keep the frosting stable in hot/humid regions (I live in Seattle and it’s quite cool these days even in June!). Or (2nd question) does it make the frosting more “fluffy” or “light” (the reason I don’t like traditional buttercream frosting)? If I sub the shortening for vegan butter, (3rd question) is it a 1:1 substitution? Thank you!!
Vegan butter is essentially “shortening” when you think about it, but it is definitely less stable than using a shortening addition (and the only reason why I do.. for stability) that said there are quite a few shortening brands out there (Spectrum to name 1) that is not stable at all! It actually makes my icing softer! Uggh so what’s the point! I have resorted back to Crisco since Sweetex was only available to me in 50lbs (when I had my bakery) and this CK brand had some good reviews in cake groups, people use it all the time for icings… again I have gone back to Crisco because it is stability I am after, BUT I will add it in a smaller ratio, for example 3/4 vegan butter: 1/4 crisco
So yes, if you are not looking for stability, then all vButter is totally fine.
No – it doesn’t necessarily make it “lighter” in all honesty it weighs it down=stabilty LOL
Hi Gretchen! Even though this recipe requires vegan butter (which is yellowish), does the end result look white or yellow/white?
I get super white buttercream
hi! if i use crisco instead of hi-ratio shortening, would it still be stable/smooth/yummy?
stable yes, smooth yes. Yummy? Hmm not too much, Crisco tends to have a heavy greasy mouth feel, not many people love it 🙁
Hi Gretchen,
Will this buttercream crust up?
Best,
Ila
No, I do not have any crusting recipes, those are usually just shortening and confectioners sugar recipes
Hi Gretchen would u recommend this for a wedding cake?
yes I would!
Hi! I was just wondering which hi-ratio shortening you prefer.
I use Sweetex (this is a commercial brand that mostly bakeries can get) but for home use the CK brand is good too
Hi! Whast is the vegan butter brand do you use?
Thank you
I use earth balance and find that it is really salty 🙁
and why most of my recipes have a small amount of salt (at least half of what I would normally use)
Can I use this for a tiered cake with fondant accents? Do you think it will be firm enough?
yes it will be great!
Can you create flowers with this recipe? Do you have any images of the flowers created?
yes!! CLICK HERE
Thank you. I knew your regular buttercream made flowers but wasn’t sure about this vegan recipe. One time I used vegan butter and my icing was very soft. Can’t wait to try your vegan buttercream. My friend is vegan and I want to make her something that tastes good and looks nice. Thanks again.
awesome!! She will love it!! The key is really the shortening, if you can get hi ratio, it really is the best
Made the icing today for my friend’s cake.. Recipe was very easy to follow and turned out great. She loved it, as did everyone else. Thank you for the recipe.
Thank you SO much for so generously sharing your recipes!! I just made the Italian Meringue Buttercream and it turned out perfectly! Now I see that your “best buttercream” doesn’t contain any aquafaba. Do you think there’s any advantage to using aquafaba? Thanks again!
Awesome! Thanks. and You are welcome!! This was my first Vegan Buttercream I made a few years ago, I had not yet dont the AF yet, it is all really just preference CLICK HERE FOR MORE
Made this recipe this recipe for the first time this Weekend. CK high ratio, and earth balance. Tasted great, had a good mouth feel, Best part it iced beautifully!!!! Was very easy to work with and get a nice smooth finish! BUT, I felt it was rather soft(even after some refrigeration. I feel this wouldn’t work for me for buttercream flowers or such. I do live in higher humidity area so maybe that’s why? Wondering if you can give me tips as to why it was kinda loose. Thanks!
Hi Rose! Next time leave out the milk addition, it will be much stiffer for decor
Hi Gretchen,
Do you have any other recommendations for high ratio shortening? I live in the UK and don’t think I can get it here. I can get trex if that is of any use, if you know of it?
Thanks 😊
Hi Linda! I believe many in the UK DO use Trex CLICK HERE FOR MORE
Wow thanks for the wonderful cookies custard and cream cake and buttercream recipe.. I’m trying this tomorrow.. Xx
Hello, I have used a similar recipe that uses vegan butter and I find that my gel colors do not work well with it. The color will not mix with the fat. Does this recipe work well for rich colors and decorating?
I don’t have a problem coloring this buttercream, however like any buttercream if you want deep colors it is best to color a day or two before so it can deepen
Hi Gretchen!
This recipe looks great and seems promising. I have in my house Spectrum non-hydrogenated organic all vegetable shortening. Would this work? Or do I need to use that specific “high ratio” shortening?
Yes I have used that as well and it does work, however it is not as stable as what I am used to working with when I had my bakery. We used Sweetex Hi Ratio shortening for everything and it was DREAM!! BUT they have since changed their formula to coincide with the Zero Trans Fat laws and sadly it is not the same! So yes, spectrum works, but don’t expect a super stable buttercream, it does leave it quite soft (I have been resorting to good ol’ Crisco lately for when I need a buttercream to hold up under hot, or excessive piping situations)
Thank you thank you thank you. I only make my kids cakes, and a couple of friends a year but when i went vegan i thought it was over. I can’t wait to try SO many of your recipes, especially the buttercreams! You are my moral lifesaver!
awesome!! I also thought it was over for me when I made the switch! LOL CLICK HERE FOR MORE INFO
I am excited to try this. Where I live, the only vegan ‘butter’ would be to either to use margarine or to use, my preference, coconut oil. As for hi ratio shortening, again, or margarine (that I am not fond of using at all) or nothing at all 🙁 My question, is there anyway of using the coconut oil for both?
Coconut oil is not great for buttercream, because the melt point is so low, like literally when you touch it – it begins to melt. So as you could imagine using it in buttercream will leave you with a VERY soft result. Margarine is fine, more stable.
Hi,
I was asked to make a vegan cake ,and of course to use vegan buttercream frosting. Im in uk, will u suggest to use margarine? Or shortening like what I read here which is trex? Are they gonna be good to pipe/for decoration??? The last time I made vegan buttercream its yummy but hard to use for decoration,also became crunchy when dry.
You can use all margarine, trex is tricky (I have been told- I am in US) but if you can get a good hi ratio cake shortening that is the best for stability when piping
Hi Gretchen, just a few questions about this recipe. Ive been using it for a while but I seem to have issues with a) it being bubbly when i try and use a scraper to smooth it around my cake, and b)it going very soft when sitting out of fridge even in a cool climate Ive tried beating it slow after its made to get our air bubbles but still hasnt solved the issue. I also dont add all the milk in the recipe because i feel like that would make it go softer than it already does. Wondering if you have any tips to fix these problems?
Also, when you say confectioners sugar do you mean the one that is soft and has a starch added to it already, or the one that is just pure sugar? Thank you!!! 🙂
HI! I agree with you about the milk, I have been leaving it out as well.
So good call!
The confectioners sugar I use has starch in it, yes.
I dont really have a problem with the air bubbles (are you using a stand mixer with a paddle? NOT a whip?) and be sure to use the shortening this helps the stability
Oh ok cool thankyou!!! 🙂 Yeah i use the paddle attachment, not sure if maybe im applying it wrong to the cake or something but its very difficult to get nice and smooth. Maybe just have to practice who knows!
Sure! Here is a video that may help you get smooth sides
CLICK HERE
Hi Gretchen, thanks for this. Could I use only butter without the shortening and what effect will this have?
yes you can, it will be softer and not as stable, but YES!
Thank you! I was able to find high ratio shortening at a store though not the brands you mentioned, I am making it now and pray it turns out great.
Update: Oh Gretchen, it came out so nice! I would say it’s even better than my regular bittercream! And it’s not too sweet. Thank you! I was wondering if I could use normal butter with the same recipe for a non-vegam buttercream.
Awesome I’m so happy to hear this and yes you can
Hi Gretchen,
I cannot find any vegan butter here in Taiwan but I do have organic Spectrum shortening. I do not want to use margarine because it is very unhealthy. Can I just use shortening but not butter?
I have been making vegan cakes for awhile but never satisfied with the frosting until i find this recipe. I hope it works well.
Thank You!
Yes it will be fine
Hello,
I am from Taiwan and I cannot find vegan butter. Can I replace it with all Spectrum shortening?
I do not want to use magarine because it is unhealthy.
I have been making vegan cakes for awhile but never satisfied with the frosting until i find this recipe. Hope it works!
Thanks!
Hi yes spectrum would be fine
Hello, I made this buttercream and it was delicious and very easy to make. (BTW I also have your book, it’s great). I am planning to use this for a family wedding that will take place outside in the summertime so it will be very warm and humid. Any tips for high humidity situations? Thanks!
Hi thankyou! I would leave out the milk addition, and be sure to use shortening for stability, but otherwise GREAT!
Hi! I accidentally bought CK’s “cake and icing shortening” and not the high ratio. I’m trying to make a 3 tiered vegan cake, so I really hope it will be stable enough!!! Do you think it will still work nicely? Thank you!
I suspect it will be similar to using Spectrum shortening which I have used (but don’t love) but it does work
Hi Gretchen i only found earth balance spread..will it work? Or it is better to use all shortening thanks
the spread will be fine, add it cold though, no need to bring it to room temp because it is already softer in the tubs
Hiya,
I’m in England and I’ve been searching for a decent vegan buttercream that has the right consistency and this is FAB. I made half the amount and it was plenty to fill and top a Victoria Sponge.
For anyone else who lives in the UK, I used Flora Dairy Free marg and Trex for the shortening. I used all vanilla extract and I also reduced the amount of icing sugar, as I think you folks in the US have an even sweeter tooth than we do.
So, instead of using three cups of sugar I used two and that was plenty for me and my family.
It’s a great recipe.
Ta!
thankyou for the feedback!
Thanks for the recipe. Any recommendations on colouring brands and consistencies please?
I’m in UK. I used Pure soya spread 75%, Trex 25% with bounce weight icing sugar and vanilla extract. No milk. When I colour with gel, it ends up streaky doesn’t mix well at all!
Thanks
Hi Donna, hmmmm, I have not had any problems with gel paste colors. I so prefer Chefmaster though
What milk would you suggest if there is a nut allergy?
you can leave the milk out completely *I actually recommend it now- makes for a stiffer buttercream
Hi Gretchen, any suggestions as why I am unable to make this frosting smooth? I made it before and it was better, this time, something is off. What did I do wrong? The sugar is not “dissolving” and the frosting is not light and fluffy… it is heavy and grainy. I have to deliver the cake nevertheless, but I am so upset with myself, perhaps I measured the ingredients wrong? Thank you!
Hmm, it’s possible it was measured wrong, but also did you use a different brand of sugar?
Another thing I noted in the written blog post is that I now leave out the milk addition to make a lighter buttercream, but as for graininess? That is usually the sugar. SO you should probably sift it a couple times before adding it in
Hi Gretchen, Im really eager to try this recipe out and wondered if I can make it chocolate flavoured and what you would recommend to accomplish this? Thanks
YES! Just add cocoa powder OR – about 4ounces melted COOLED chocolate at the last stage of mixing! I do it here in this Almond Joy Cake
I continue to have issues with every vegan buttercream recipe I try! The shortening will not mix smooth! It leaves little bumps everywhere! I’ve tried different types and it’s done the same thing, thought maybe it was old, went and bought new, same thing! It’s so gross! Only shortening that you buy at the market available here. No hi-ratio
Hi I generally dont like buttercream because its too sweet. What about this one? Is it very sweet?
“sweet” is a matter of personal opinion, so it’s hard for me to say exactly how YOU will think about it. I think it is perfect. Sweet? Yes of course it is because it has alot of sugar like all buttercreams do. This, of all the recipes though will be the sweetest because it is essentially vegan butter/shortening and sugar.
There are other buttercream recipes like Swiss and Italian Meringues that will cut the sweetness because of hte meringue addition, but those are harder recipes to make
CLICK HERE FOR MORE
Thank you <3 Im excited to make my 1st vegan cake
Do you have a vegan icing recipe that does not require a special tub of hi ratio shortening?
Great thanks! Honestly I have resorted back to Crisco for the shortening, as the Spectrum is not producing good results (too soft) and I cannot get sweetex in small quantities. The Crisco is not the greatest either, but it is greta for stability and that is (afterall) the reason we use shortening in the first place. You can just use all Vegan Butter if you like!
thank you for your honest reply. i appreciate that.
do you have a “go to” non shortening vegan icing recipe in your roster?
it would be a good alternative & I would trust yours the most.
I will try the reccomended crisco substituition.
i went to restraunt depot & oh my goodness! the tub of hi ratio was over 100 dollars!
that was the smallest too..lol..
Yeah I know! and why I don’t buy it either! LOL
Since all my buttercreams DO incorporate shortening, You can always use all vegan butter (I think I may have mentioned that is essentially shortening at the end of the day really…)
Can this be made chocolate and how? Is is still good for decorating?
yes sure, I add melted cooled chocolate (about 4 ounces) at the last stage of decorating. I find it just fine for decorating.
Great recipe and super easy once you have the ingredients. I’ve used Hi-ratio shortening for IMB and SMB, so I knew it would be amazing for this. I made a batch of vanilla and chocolate for my daughter’s birthday cake, and it’s a hit with her. I did up the chocolate a little bit because she’s a chocoholic, and added a little brewed coffee (I’m talking about 1-2 tbsp., plus a little more powdered sugar to stiffen it up) to make the chocolate pop.
Thank for sharing!
Hi Gretchen, I’m going to make this today for a carrot cake, do you think adding a dash of orange juice would work? I wouldn’t want it to curdle the frosting!
yes it will work! I have done it!
Hi
I’m in the UK. I have used Storks baking margarine and Trex shortening with icing sugar. No matter how long I was whipping it, it was gritty. Overnight the sugar became even more crystallized. It wasn’t very stable either. Do you think I could use xantan gum or soy lecithin in there to stabilise it? If yes, how much per pound? Even a wilder ide…soy protein isolate powder? I really need this to work lol I have a ton of birthdays coming up and I need to make badass cakes
Thanks
The xanthan & soy lecithin are good stabilizers for keeping the emulsion, but I am not so sure why you are having crystallization of the sugar, that is actually something different.
I would recommend the whipping of the finished cream to get some of that grittiness out, but you already did that. I would suspect it was the sugar from the start and not so much the shortening.
But since you also mentioned it was not very stable, I can’t really comment on those shortenings since I am in the US and not familiar with those brands.
I would probably say to next time sift the sugar a couple times before mixing.
Sorry that happened to yoU!
Have you used this for Russian piping tips? Any suggestions or alterations? Thanks!
Yes I did it here CLICK HERE
Hi Gretchen! I would like to make a raspberry buttercream. Do you think adding the liqiud from pureed raspberries would change the consistency of the buttercream? It’s about 1/2 a cups worth of liquid.
Thank you
I think it will be fine, I have added orange juice to mine in about that same amount, it was great. CLICK HERE FOR MORE
Hi Gretchen,
Have you used Miyokos vegan butter. I know it’s more expensive than earth balance, but I’ve used earth balance in other buttercream and vegan cream cheese recipes and I don’t like the taste it leaves.
Using earth balance is fine in the cake batter, but for buttercream I don’t like it.
I have Spectrum and Crisco. Which one do you think I should used for this recipe? Have you used Miyokos or any other vegan butter besides earth balance.
Sure you can use Miyokos, I have used it once, but prefer the stability of the EB. But I know many people who use Miyokos all the time.
I have resorted back to Crisco, again stability is the prime reason we use shortening in the first place, so for me- using Spectrum is super soft and not stable at all
It is a personal preference though, as many people cannot handle the greasy heavy mouth feel of crisco, but I use a slightly different ratio of vbutter: shortening to offset that
Hi! I saw that you resorted back to using Crisco. How many cups of vegan butter vs Crisco or is it the same recipe? Thanks!
same recipe just using crisco for the shortening
Hi Gretchen,
Can I use Palm shortening for this recipe?
yes
Hi Gretchen
How do I make a chocolate version to this recipe
Add 4oz melted cooled chocolate at the last stage of mixing OR for a sugar free chocolate addition, mix 4Tbs Cocoa powder with 4 Tbs hot water, add COOLED to the BC at the last stage
I have been learning how to bake vegan for one of my clients,
for about a year and have had increasing success. I was looking for a more “authentic” buttercream and I stumbled on this the other day. There is NO NEED for anyone to look further. This is it..
Hi Gretchen, Will this still come out stiff and stable for piping cupcakes if I replace the sugar with Swerve brand confectioners?
I have not tried that sugar in anything, but if I am correct I think it is more like Stevia? Like a very light almost fly-away type of sugar?? Again not knowing how it will react I really can’t say, but my first reaction feels like it will make a very heavy buttercream? Worth a try, maybe do a very small test batch? (and let me know if you try! 🙂