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The Best Vegan Buttercream Recipe

February 10, 2017 By Gretchen 118 Comments

 

The Best Vegan Buttercream Recipe

The best vegan buttercream recipe is finally here!

Well, actually I’ve been making this recipe for a long time now!

But the good news is that you’re finally here to get in on the action!

Look no further, your vegan buttercream prayers have just been answered!

By using a blend of vegan butter  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 and now you can make it yourself at home!

I am partial to Earth Balance vegan butter *not sponsored but this brand has a tendency to taste a bit salty.

If you agree please omit the salt in the recipe listed below.

Now I will say a few things about Earth Balance vegan butter.

It is quite pricey at close to $5 per pound but it is the most stable in buttercream recipes since it has the lowest moisture content of all the vegan butters or margarines.

It will firm up upon refrigeration which is the one thing that vegan buttercreams typically will not do!

Sometimes this can be a good thing, since no one really likes to eat hard buttercream.

But on the other hand if your buttercream is constantly super soft it can make a mess of a time on the assembly, decorating and transport of the cake!

That said I do of course use cheaper margarine when I cannot find (or afford!) the Earth Balance brand.

In which case I will leave out the plant milk addition since the last thing we need is added moisture to the recipe when the cheaper margarine is adding it all by itself!

The addition of butter flavor is optional so if you use it do so sparingly as it can give an off taste if you use too much.

About ½-1 teaspoon for this entire recipe will suffice.

The best buttercream roses and flowers are made with this recipe for American Style Buttercream!

the Best Vegan Buttercream

4.8 from 9 reviews
The Best Vegan Buttercream Recipe
 
Print
Prep time
15 mins
Total time
15 mins
 
For the chocolate variation add 6 ounces (1 cup) Melted baking chocolate at the last stage of mixing
Serves: 6 cups
Ingredients
  • 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
Instructions
  1. Combine the vegan butter and shortening in the Kitchen Aid (or stand mixer) bowl with the paddle attachment
  2. Whip on medium to high speed for about 3 minutes.
  3. Scrape the sides and bottom of the bowl to make sure it is evenly mixed and add the salt and flavors. .
  4. Stop mixer and add the sifted confectioners sugar all at once.
  5. Mix on low speed until incorporated , scrape the bottom and sides of the bowl and then mix on high speed for 3 minutes.
  6. Scrape the bowl again and then while mixing on low speed slowly drizzle in the almond milk
  7. Increase speed to high and whip for another 2 minutes
Notes
This recipe will store at room temperature in an airtight container for up to 3 days


Refrigerate for longer storage up to 4 weeks


Freeze for 6 months
3.5.3226

 

 

Filed Under: All Recipes, Icings and Fillings

Previous Post: « Vegan Tiramisu Cupcakes
Next Post: Chubby and Chewy Vegan Chocolate Chip Cookies »

Reader Interactions

Comments

  1. Ana

    February 24, 2017 at 4:00 pm

    Hi Gretchen, on the vegan bc can I coat it on cake then cover with ganache. ..thanks

    Reply
    • Gretchen

      February 25, 2017 at 2:39 am

      yes sure would be great

      Reply
    • Sara

      August 20, 2018 at 12:10 am

      Where can I get hi ratio shortening? Brand recommendations? I have been to sprouts and whole foods with no luck.

      Reply
      • Gretchen

        August 20, 2018 at 3:56 am

        I get mine on Amazon CLICK HERE

        Reply
        • Phil

          June 6, 2019 at 8:33 pm

          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!!

          Reply
          • Gretchen

            June 6, 2019 at 9:48 pm

            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

      • Tuesday Steel

        July 26, 2020 at 6:56 am

        Hi does this butter cream set hard please

        Reply
        • Gretchen

          July 26, 2020 at 6:26 pm

          No it will not get hard- even in the refrigerator

          Reply
  2. Helen Christopoulos

    March 15, 2017 at 1:18 am

    Hi Gretchen! Even though this recipe requires vegan butter (which is yellowish), does the end result look white or yellow/white?

    Reply
    • Gretchen

      March 15, 2017 at 1:23 am

      I get super white buttercream

      Reply
  3. Nithya

    April 25, 2017 at 7:02 pm

    hi! if i use crisco instead of hi-ratio shortening, would it still be stable/smooth/yummy?

    Reply
    • Gretchen

      April 25, 2017 at 10:16 pm

      stable yes, smooth yes. Yummy? Hmm not too much, Crisco tends to have a heavy greasy mouth feel, not many people love it 🙁

      Reply
  4. Ila

    July 26, 2017 at 11:39 am

    Hi Gretchen,

    Will this buttercream crust up?

    Best,
    Ila

    Reply
    • Gretchen

      July 26, 2017 at 8:39 pm

      No, I do not have any crusting recipes, those are usually just shortening and confectioners sugar recipes

      Reply
  5. Narissa

    August 10, 2017 at 10:22 pm

    Hi Gretchen would u recommend this for a wedding cake?

    Reply
    • Gretchen

      August 10, 2017 at 11:53 pm

      yes I would!

      Reply
  6. Lys

    September 18, 2017 at 2:29 pm

    Hi! I was just wondering which hi-ratio shortening you prefer.

    Reply
    • Gretchen

      September 18, 2017 at 2:42 pm

      I use Sweetex (this is a commercial brand that mostly bakeries can get) but for home use the CK brand is good too

      Reply
  7. Carolanne

    October 23, 2017 at 4:39 pm

    Hi! Whast is the vegan butter brand do you use?

    Thank you

    Reply
    • Gretchen

      October 23, 2017 at 11:48 pm

      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)

      Reply
  8. Megan

    January 16, 2018 at 6:33 pm

    Can I use this for a tiered cake with fondant accents? Do you think it will be firm enough?

    Reply
    • Gretchen

      January 16, 2018 at 8:43 pm

      yes it will be great!

      Reply
  9. Charlene

    January 18, 2018 at 1:08 am

    Can you create flowers with this recipe? Do you have any images of the flowers created?

    Reply
    • Gretchen

      January 18, 2018 at 6:19 am

      yes!! CLICK HERE

      Reply
  10. Charlene

    January 19, 2018 at 1:06 am

    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.

    Reply
    • Gretchen

      January 19, 2018 at 4:27 am

      awesome!! She will love it!! The key is really the shortening, if you can get hi ratio, it really is the best

      Reply
      • Charlene

        May 5, 2018 at 2:55 am

        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.

        Reply
    • Mila

      March 11, 2020 at 2:00 am

      Hi! I am wondering if this buttercream is good to go under fondant? I have a vegan cake order for a friend, and can’t use vegan ganache since she likes vanilla-fruit flavours. Thank you very much!

      Reply
      • Gretchen

        March 13, 2020 at 5:12 pm

        Yes would be the best!

        Reply
  11. Louisa Dell'Amico

    March 10, 2018 at 12:55 pm

    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!

    Reply
    • Gretchen

      March 10, 2018 at 7:21 pm

      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

      Reply
  12. Rose

    March 12, 2018 at 4:54 pm

    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!

    Reply
    • Gretchen

      March 12, 2018 at 6:50 pm

      Hi Rose! Next time leave out the milk addition, it will be much stiffer for decor

      Reply
  13. Linda

    March 13, 2018 at 1:16 pm

    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 ?

    Reply
    • Gretchen

      March 13, 2018 at 10:29 pm

      Hi Linda! I believe many in the UK DO use Trex CLICK HERE FOR MORE

      Reply
  14. Ali

    April 14, 2018 at 9:55 pm

    Wow thanks for the wonderful cookies custard and cream cake and buttercream recipe.. I’m trying this tomorrow.. Xx

    Reply
  15. Melissa Sevey

    April 17, 2018 at 1:48 pm

    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?

    Reply
    • Gretchen

      April 17, 2018 at 3:31 pm

      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

      Reply
  16. lillian

    April 18, 2018 at 7:56 pm

    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?

    Reply
    • Gretchen

      April 18, 2018 at 9:13 pm

      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)

      Reply
  17. Kelly

    April 21, 2018 at 1:49 pm

    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!

    Reply
    • Gretchen

      April 27, 2018 at 4:27 pm

      awesome!! I also thought it was over for me when I made the switch! LOL CLICK HERE FOR MORE INFO

      Reply
  18. Cynthia

    May 4, 2018 at 2:03 pm

    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?

    Reply
    • Gretchen

      May 4, 2018 at 2:10 pm

      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.

      Reply
  19. Con

    May 15, 2018 at 6:05 pm

    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.

    Reply
    • Gretchen

      May 15, 2018 at 10:52 pm

      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

      Reply
  20. Lauren

    May 28, 2018 at 3:16 am

    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!!! 🙂

    Reply
    • Gretchen

      June 4, 2018 at 10:53 pm

      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

      Reply
      • Lauren

        June 5, 2018 at 3:21 am

        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!

        Reply
        • Gretchen

          June 5, 2018 at 2:04 pm

          Sure! Here is a video that may help you get smooth sides
          CLICK HERE

          Reply
  21. Valory

    June 7, 2018 at 5:17 pm

    Hi Gretchen, thanks for this. Could I use only butter without the shortening and what effect will this have?

    Reply
    • Gretchen

      June 7, 2018 at 11:35 pm

      yes you can, it will be softer and not as stable, but YES!

      Reply
      • Valory

        June 8, 2018 at 2:53 pm

        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.

        Reply
        • Valory

          June 11, 2018 at 2:36 am

          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.

          Reply
          • Gretchen

            June 19, 2018 at 4:27 pm

            Awesome I’m so happy to hear this and yes you can

        • Stephany

          June 20, 2020 at 7:19 pm

          Hi!!
          I have a quick question. I don’t have hi ratio shortening but I do have vegetable shortening. Would it be better to substitute the hi ration shortening with vegetable shortening or with more vegan butter.
          Ps. This is for the cookie butter crunch cake!!!
          Thanks in advance!

          Reply
          • Gretchen

            June 21, 2020 at 5:45 am

            Ive been using all vegan butter! It’s great!

  22. Ruyi

    June 11, 2018 at 5:03 pm

    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!

    Reply
    • Gretchen

      June 19, 2018 at 4:27 pm

      Yes it will be fine

      Reply
  23. Ru Yi

    June 11, 2018 at 5:04 pm

    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!

    Reply
    • Gretchen

      June 19, 2018 at 4:27 pm

      Hi yes spectrum would be fine

      Reply
  24. KR

    July 7, 2018 at 2:35 pm

    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!

    Reply
    • Gretchen

      July 7, 2018 at 7:47 pm

      Hi thankyou! I would leave out the milk addition, and be sure to use shortening for stability, but otherwise GREAT!

      Reply
  25. Kat

    July 31, 2018 at 4:43 pm

    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!

    Reply
    • Gretchen

      August 1, 2018 at 2:39 am

      I suspect it will be similar to using Spectrum shortening which I have used (but don’t love) but it does work

      Reply
  26. Amira Raafat

    August 9, 2018 at 12:41 am

    Hi Gretchen i only found earth balance spread..will it work? Or it is better to use all shortening thanks

    Reply
    • Gretchen

      August 9, 2018 at 1:13 am

      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

      Reply
  27. Hilly

    August 16, 2018 at 12:31 pm

    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!

    Reply
    • Gretchen

      August 16, 2018 at 2:00 pm

      thankyou for the feedback!

      Reply
  28. Donna

    September 1, 2018 at 7:25 am

    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

    Reply
    • Gretchen

      September 2, 2018 at 8:08 pm

      Hi Donna, hmmmm, I have not had any problems with gel paste colors. I so prefer Chefmaster though

      Reply
  29. Michelle

    September 11, 2018 at 9:03 pm

    What milk would you suggest if there is a nut allergy?

    Reply
    • Gretchen

      September 11, 2018 at 9:22 pm

      you can leave the milk out completely *I actually recommend it now- makes for a stiffer buttercream

      Reply
  30. Ela

    September 20, 2018 at 2:58 pm

    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!

    Reply
    • Gretchen

      September 20, 2018 at 3:45 pm

      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

      Reply
  31. Victoria

    September 26, 2018 at 1:45 pm

    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

    Reply
    • Gretchen

      September 26, 2018 at 7:55 pm

      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

      Reply
  32. Rebecca

    September 27, 2018 at 8:53 pm

    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

    Reply
  33. Kay

    January 15, 2019 at 3:19 pm

    Hi I generally dont like buttercream because its too sweet. What about this one? Is it very sweet?

    Reply
    • Gretchen

      January 15, 2019 at 3:23 pm

      “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

      Reply
  34. fran

    February 2, 2019 at 8:24 pm

    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?

    Reply
    • Gretchen

      February 2, 2019 at 9:37 pm

      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!

      Reply
      • fran

        February 4, 2019 at 5:21 pm

        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..

        Reply
        • Gretchen

          February 4, 2019 at 9:38 pm

          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…)

          Reply
  35. Kate

    February 25, 2019 at 10:46 pm

    Can this be made chocolate and how? Is is still good for decorating?

    Reply
    • Gretchen

      February 26, 2019 at 4:18 pm

      yes sure, I add melted cooled chocolate (about 4 ounces) at the last stage of decorating. I find it just fine for decorating.

      Reply
  36. Erika

    March 8, 2019 at 10:58 pm

    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!

    Reply
  37. Hannah

    April 4, 2019 at 11:56 am

    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!

    Reply
    • Gretchen

      April 4, 2019 at 3:15 pm

      yes it will work! I have done it!

      Reply
  38. Anita

    April 28, 2019 at 2:42 pm

    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

    Reply
    • Gretchen

      April 28, 2019 at 8:03 pm

      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!

      Reply
  39. Ashley

    May 12, 2019 at 1:48 am

    Have you used this for Russian piping tips? Any suggestions or alterations? Thanks!

    Reply
    • Gretchen

      May 12, 2019 at 1:50 am

      Yes I did it here CLICK HERE

      Reply
  40. Kelly LeBlanc

    June 5, 2019 at 11:11 am

    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

    Reply
    • Gretchen

      June 5, 2019 at 12:26 pm

      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

      Reply
  41. Karen

    June 6, 2019 at 5:01 pm

    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.

    Reply
    • Gretchen

      June 6, 2019 at 5:22 pm

      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

      Reply
  42. STEPHANIE TRAVIS

    June 22, 2019 at 1:26 pm

    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!

    Reply
    • Gretchen

      June 22, 2019 at 6:18 pm

      same recipe just using crisco for the shortening

      Reply
  43. Christina Garcia

    June 29, 2019 at 3:19 pm

    Hi Gretchen,
    Can I use Palm shortening for this recipe?

    Reply
    • Gretchen

      July 1, 2019 at 12:57 pm

      yes

      Reply
  44. Risla

    July 24, 2019 at 3:34 am

    Hi Gretchen
    How do I make a chocolate version to this recipe

    Reply
    • Gretchen

      July 25, 2019 at 6:40 pm

      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

      Reply
  45. Don Messick

    August 7, 2019 at 8:21 pm

    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..

    Reply
  46. Monique

    October 15, 2019 at 9:41 pm

    Hi Gretchen, Will this still come out stiff and stable for piping cupcakes if I replace the sugar with Swerve brand confectioners?

    Reply
    • Gretchen

      October 16, 2019 at 2:03 am

      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! 🙂

      Reply
  47. Domenica

    January 8, 2020 at 4:50 pm

    Im looking high and low for your twinke and funny bones recipe.No where to be found online. I know I printed them but I cant find them, . Is this buttercream the same?

    Reply
    • Gretchen

      January 8, 2020 at 7:34 pm

      Hi Domenica, My non vegan blog is no longer available.
      I just couldn’t keep up the cost to host it on the internet and maintain it monthly anymore, and I had always said I would continue to share my recipes for free & give free tutorials on YouTube for as long as I could afford to do so, and well.. I just can’t anymore
      The cost is severely outweighing any small profits I had been making though running ads on the videos & blogsite.
      For some time now, I had been asking for people to help support the channel/blog through PayPal & Patreon to keep it going longer and to help offset the costs to run it all, and many people have been so great & supportive, but at this point it is just not enough.

      So for me, this dream of making this my business has turned into a very expensive hobby.

      I have not kept any of the non vegan recipes since for over 4 years now I have been strictly vegan, so for me they are of no use.
      Not to mention I am not comfortable sharing non vegan recipes as it promotes animal abuse and torture not to mention animal agriculture is a disease on the earth as well as human health.
      ~Gretchen

      **But yes this buttercream is the same texture, taste, consistency etc….

      Reply
  48. Domenica

    January 8, 2020 at 8:46 pm

    Thank you so much Gretchen. I wish you all the best with this since it looks great. I have been following you for a very long time and have purchased from your store too. I believe all your pastry recipes are great whether Vegan or regular. I use your recipes because of you, you are a very trusted name and most of all taste because I just dont write on the blog but I actually make your recipes and I just was lucky enough to come accross you years ago. I go on blogs alot to look for recipes but when I read the comments the majority of these comments state, “oh it looks good” but never state they made the recipe. I was just looking for the recipes, no more no less. I have made them for family many many times. You are a hit in this house. thank you for the info as the the buttercream.

    Reply
  49. Domenica

    January 8, 2020 at 8:51 pm

    PS–I love animals too!! Forgot to mention that. You are doing a great thing in my opinion. Have a nice day.

    Reply
  50. Domenica

    January 8, 2020 at 11:50 pm

    You erased my comments I must have went on too much or said something wrong. It was a compliment. and bty, your non vegan recipes and videos were on line last year. I know, I made them. They dissappeared off utube too. ok thanks for your time.

    Reply
  51. Natalie Neumann

    April 13, 2020 at 7:27 pm

    Made this for the Hazelnut Sponge Cake recipe and WOW it has been awhile since I’ve had this good of frosting. Will be adding this to my arsenal of go-to baking recipes. I ended up using Crisco and omitted the plant-based milk.

    Reply
    • Gretchen

      April 13, 2020 at 10:15 pm

      wooohoo! awesome!

      Reply
  52. Jordan Van Oss

    April 16, 2020 at 2:33 am

    Hi Gretchen!!
    Would you be able to add peanut butter to this? And if so do you have any suggestions for the amount to add?

    Reply
    • Gretchen

      April 16, 2020 at 2:33 pm

      YES! I just add it “by eye” but I’d say about 1/2- 1cup per recipe (added at the last stage of mixing) CLICK HERE FOR MORE

      ALSO HERE FOR ANOTHER OPTION

      Reply
  53. Eva Rosales

    October 1, 2020 at 7:12 pm

    I miss the Crumb Boss…lol…I have followed you for a few years now…you are so inspiring in so many ways! Keep up the great work GRETCHEN!

    Reply
    • Gretchen

      October 1, 2020 at 8:19 pm

      LOL! Hiiiii Eva!!!! Thank you!! Did you know that the Crumb Boss & Steph the Producer have reunited??!! NEW CHANNEL with all the OLD & NEW videos HERE!

      Reply

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