Gretchen's Vegan Bakery

American Buttercream Recipe

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The American Buttercream Recipe is the easiest of all the vegan buttercream recipes!

I’m all about easy nowadays and this recipe not only covers ease but it is really fluffy and delicious too!
An American Buttercream Recipe that wins all the way around!

The Best Vegan Buttercream Recipe

This American buttercream recipe is the closest one to what I used daily in my bakery!

People came from miles around to get the best buttercream and now you can make it yourself at home!

Aquafaba Italian Meringue Buttercream

Let’s Talk About Vegan Butter

Low moisture content is the key to success in any buttercream recipe!

Earth Balance is my all time favorite when it comes to vegan butter *not sponsored
Although It is quite pricey at close to $5 per pound,  it is the most stable in buttercream recipes since it has the lowest moisture content
Earth Balance will also firm up upon refrigeration which is the one thing that other vegan butters typically will not do!

That said I do use cheaper vegan butter when I cannot find or afford the Earth Balance brand.

Be sure to do some trials and errors until you find the vegan butter that has the lowest moisture content
Unfortunately  this is not something that is listed on a label!

Adding butter flavor is optional but because vegan butter is usually tasteless I find the addition to be essential

 

Since the development of this recipe back in 2017

I have been leaving out the shortening altogether simply by replacing it with more vegan butter!

Shortening does nothing more than stabilize the buttercream for cakes that are to be displayed in hot climates or transporting long distances
And since I do not do this anymore, I find the all vegan butter version to be just great!
If you do need to use shortening be sure to use a Hi Ratio Cake Shortening like Sweetex brand is the best

Additionally the original formula had plant milk (specificially almond milk if you watch the video)
However I feel that it is not doing anything to improve this recipe but rather weighted it down
So I now omit it as you will see in the recipe written below

Watch how to make roses and flowers with this recipe

the Best Vegan Buttercream

CLICK HERE FOR ALL MY BUTTERCREAM RECIPES

Yield: 6 cups

The Best Vegan Buttercream Recipe

The Best Vegan Buttercream Recipe

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • Vegan Butter 1½ Cups (3 sticks) (336g)
  • Hi Ratio Solid Vegetable Shortening 1½ Cups (336g) *see notes
  • Vegan Confectioners Sugar 6 cups (720g)
  • Vanilla Extract 2 teaspoons (10ml)
  • Butter Extract 1 teaspoon (5ml) *see notes
  • Salt ¼ teaspoon *optional

Instructions

  1. Whip the vegan butter and shortening **if using with an electric mixer to fluffy and soft on high speed for about 3 minutes.
  2. Scrape the sides and bottom of the bowl to make sure it is evenly mixed and add the salt and flavors and whip for another minute
  3. Stop mixer and add the sifted confectioners sugar all at once.
  4. Mix on low speed until incorporated & then scrape the bottom and sides of the bowl again and then mix on high speed for another 3 minutes.

Notes

You can leave out the salt if your vegan butter is salted

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

© Gretchen

 

Reader Interactions

Comments

    • Sara

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

        • Phil

          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!!

          • Gretchen

            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

          • Cam

            Hi there. Just wanted to clarify-if you leave the shortening out are you then adding an equivalent amount of vegan butter? Essentially doubling the butter?

            Thanks!!

        • Karolina

          Hi Gretchen,
          The hi ratio shortening with the link above is no longer available. I will be appreciate for any recommendations.

        • Leslie

          Can this recipe be done without butter extract? I can’t find any that is vegan. And are there substitutes you’d recommend? Super rookie baker and trying to make a vegan birthday cake for my non-vegan hubby this weekend and i want to impress him 🙂 Hope to hear from you soon!

          • Gretchen

            Hi Leslie! I do include a “notes for success” section to help address the FAQ’s in that section *typically right above the recipe section I wrote:
            The addition of butter flavor is optional but because vegan butter is usually tasteless I find the addition to be essential
            I find the Olive Nation brand to be the best and it is vegan *I link to it in the article
            But the short answer~ yes leave it out~ no changes or subs needed

            Good luck with your cake! I am sure it will be great!

      • Jessi Monique

        Omg thank you for saving the day again! This recipe is fantastic! I just used Crisco and it worked fine. Didn’t have time to order what you suggest (which also isn’t available on Amazon anymore) but this frosting is the easiest to work with. God Bless America.

    • Ruth

      Hey. You say this doesn’t get ‘hard’ even in the fridge. Do you mean it doesn’t crust? Or is it a super soft icing? Would it be strong enough to use in a tall cake (four layers of sponge) and keep its shape? For ref, I always chill iced cakes and don’t live in a particularly warm climate. Cheers 🙂

      • Gretchen

        This is not a crusting buttercream at all, but what I mean by “hard” is when cow butter is refrigerated, it gets hard. So the advice for serving Buttercream cakes was to let them come to room temperature before serving to allow that butter to soften
        Vegan butters will not do that, so this can be a good thing and a bad thing.
        But yes it is strong enough for a tall 4 layer cake, and I always refrigerate my cakes too, no matter what the filling & icing

    • Melody

      Hi. I want to make this, but I only have a hand held mixer with no paddle attachment. Can I use the whisk or regular ones that I use for cake batters?

      • PK

        I only have two sticks of earth balance left and I have the Walmart Brand shortening which I have heard is more stable than crisco. Can I use more shortening and less butter? Also will this be enough to frost a 3 layer 1/4 sheet cake with decorations?? I have a separate filling. Thank you!!

        • Gretchen

          YES! You can use any ratio of vegan butter: shortening that you find acceptable! They are interchangeable ingredients
          You will most likely need a double recipe of this buttercream

      • Gretchen

        Hey there, yes you can although many people find that Crisco can leave a heavy greasy mouth feel. Then again another viewer told me just yesterday she uses Crisco and LOVES IT! LOL
        It’s all personal preference!

    • Karen

      The butter extract you recommed is not vegan. From their website:
      Our butter extract is made using real milk and butter derivatives for rich, creamy true-to-ingredient taste and aroma. This great tasting clear, natural flavoring is ideal for use in baked goods like cakes, cupcakes, cookies, frosting, and fillings. Try our liquid butter extract in pancake or waffle batter for deep, rich buttery taste, or add it to savory sauces and cooked dishes to for depth of flavor. This water soluble, clear flavoring is perfect for home use as well as commercial bakery and beverage applications. Use our sugar free, gluten free, Kosher, and PG free butter extract to create desserts and recipes suitable for specialty diets. This versatile butter substitute for baking and cooking’s clear color makes it a great choice for use in white frosting and fillings, wedding cakes, and clear or pale beverages, as it will not darken the final product.
      https://www.olivenation.com/butter-extract-pg-free-natural.html

      • Gretchen

        Yes thank you for pointing this out, I realize they have changed their products and now list this one from several years ago as NOT vegan & they have a new one that is indeed vegan. I have been in the slow process of changing all the links to their correct product
        VEGAN BUTTER EXTRACT HERE

  2. Helen Christopoulos

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

    • Marlene

      Hey Gretchen thanks for the recipe! Have you tried I cant believe it’s not butter? I was wondering how it would affect this recipe cause that’s what I have..also which kind of crisco brand do you recommend buying? I’ve the vegetable and the butter one but I’m not sure if they are both vegan. Thanks

      • Gretchen

        Hey! Thank you too! I have not tried that one, It’s hard to find vegan ingredients where I live now, but if it is in TUB form though (like spreadable?) I would not use it.
        I prefer Earth Balacne as the best vegan butter. I rarely use shortening anymore, but when I do it should be a HiRatio shortening like SWEETEX
        Crisco is not great, it leaves a heavy greasy mouth feel

    • Tracy

      Does the butter have to be softened? I just recently tried a vegan buttercream recipe that called for vegan butter and shortening, and it was creamy but had a grainy like texture if that makes sense. Not sure why that happened, but I tried it 3 times and all same results. Please help!

      • Gretchen

        Yes it is a good idea to slightly soften the vegan butter before adding it~ **slightly**
        But more importantly ~Sometimes vegan butter has too much moisture and will cause it to go grainy almost as if it is looking like it wants to break!? is that what happened?

  10. Charlene

    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.

  11. Louisa Dell'Amico

    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!

  12. Rose

    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!

  13. Linda

    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 ?

  14. Ali

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

  15. Melissa Sevey

    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?

    • Gretchen

      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

      • Dominique

        Hi Gretchen!
        I made this American buttercream recipe but I’m finding that the gel colours aren’t mixing well. They look grainy. How can I fix this. (Btw I’m using crisco shortening)

        • Charlette

          Use oil based food coloring. If you use crisco with water based food coloring it can separate. The whole oil and water thing.

  16. lillian

    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?

    • Gretchen

      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)

  17. Kelly

    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!

  18. Cynthia

    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?

    • Gretchen

      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.

  19. Con

    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.

    • Gretchen

      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

  20. Lauren

    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!!! 🙂

    • Gretchen

      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

      • Lauren

        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!

    • Atakan

      *How many grams is a cup of buttercream?
      *How many grams of buttercream is at the end of this recipe?

      Thank you

  21. Valory

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

      • Valory

        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.

        • Valory

          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.

        • Stephany

          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!

  22. Ruyi

    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!

  23. Ru Yi

    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!

  24. KR

    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!

  25. Kat

    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!

  26. Amira Raafat

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

  27. Hilly

    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!

  28. Donna

    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

  30. Ela

    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!

    • Gretchen

      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

  31. Victoria

    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

  32. Rebecca

    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

    • Gretchen

      “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

  34. fran

    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?

    • Gretchen

      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!

      • fran

        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..

        • Gretchen

          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…)

  36. Erika

    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!

  37. Hannah

    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!

  38. Anita

    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

    • Gretchen

      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!

  39. Ashley

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

  40. Kelly LeBlanc

    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

  41. Karen

    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.

    • Gretchen

      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

  42. STEPHANIE TRAVIS

    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!

    • Gretchen

      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

  45. Don Messick

    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..

  46. Monique

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

    • Gretchen

      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! 🙂

  47. Domenica

    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?

    • Gretchen

      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….

  48. Domenica

    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.

  49. Domenica

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

  50. Domenica

    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.

  51. Natalie Neumann

    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.

  52. Jordan Van Oss

    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?

  53. Eva Rosales

    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!

  54. Nic

    Hello Gretchen,
    First thing, I love all of your recipes.
    Been reading a lot about buttercream and I do wonder if you have tried to make it only with margarine, given that in my country they do not sell vegan butter or vegan shortening for the matter.
    Thanks a lot!

    • Gretchen

      Hey thanks! Yes all vegan margarine will be fine, it will be softer, but it will still work. Be careful though, not all are created equal and too much moisture will cause the emulsion to break

  55. Payton

    Hello! I only have Spectrum non-hydrogenated organic all vegetable shortening… would it be better to just do all butter or to use the spectrum?

    • Gretchen

      I do not like spectrum at all! it is sooooo soft and everything we DON’T want for a buttercream recipe! Shortening is meant only to add stability & spectrum adds NONE of that! So yes to all vegan butter- Earth Balance is superior (as it gets hard in the fridge! YAY!) but if you can’t get that, any vegan butter/margarine will do just try to get one with the lowest moisture

  56. Sammy

    Hi Gretchen all the way from Australia 🙂

    Absolutely love your recipes.

    Where i’m located one of the only vegan butters is Nuttelex but it is super soft and doesn’t hold stability well. Any chance you have recommendation of any other butters available in Australia?

    • Gretchen

      Hi Thanks! I am really not very familiar with the vegan butter in AUS, but I have heard most people talking about Nuttelex on all the forums I am on.

  57. Vee

    This buttercream is lovely & i just used a hand mixer, stirring the icing sugar into the butter & shortening was like stirring clouds!! 🙂

  58. Collin

    Hi Gretchen, I see the recommendation for Olive Nation Butter Extract up there, but you and readers should know that it’s not vegan according to the manufacturer:
    https://www.olivenation.com/butter-flavor.html
    The product info on that page, as well as the product spec sheet they link specifically say it contains dairy products. The spec sheet is here:
    https://olivenation.com/content/files/Butter_Flavor.pdf

    I just went through some other products on their site, and curiously, the Olive Nation Butter Rum Flavor, Butter Pecan Flavoring, Butter Vanilla Emulsion, and Butter Vanilla Flavor Powder all say they are vegan! Just not the regular Butter Extract. You may want to consider changing the recommendation for that particular product.
    Provided the actual flavor is good, I bet the Butter Vanilla Powder could work well because of your advice in another article to choose powder flavors over liquids in frostings.
    I love what you do and cannot wait to try this amazing recipe!

    • Gretchen

      Hey thanks for letting me know. It looks like I just linked to the wrong product, because I just checked in my pantry and I have the BUTTER VANILLA EMULSION! I’ll fix that now~! thanks!

      • Collin

        You’re so welcome! Thank you for the fast reply!
        And thank you for being so honest with your fans. Some other Youtubers/bloggers might just delete the comment, lol.
        Keep up the wonderful work!!

        • Collin

          Edit: Thanks for adding the updated link! Although, I see the one you removed was a link to the LoriAnn Butter Emulsion pictured in the top photo on this page (though blurry). The LoriAnn also happens to be vegan!
          I know LoriAnn might not be sponsoring you, but do you have a preference in quality of Olive Nation emulsion vs LoriAnn emulsion?

  59. Maryann

    Excellent recipe! Buttercream was beautiful! So smooth and perfect consistency. I use earth balance butter and I got high ratio shortening from the the Baker’s Kitchen. I didn’t add any extra milk. I only added a teaspoon more of vanilla for a little extra flavor.

    Thanks so much!

  60. Collin

    Hi Gretchen, it seems prices for Earth Balance Vegan Buttery Sticks have skyrocketed to $6.39 a box (both salted and unsalted kinds). Prices have soared on a ton of foods.
    Any opinion or experience with Nutiva Organic Shortening? It seems to be the most reasonable price now. Also, do you feel the Earth Balance sticks are better than the kind in the tub (which is still cheaper)?
    Thank you for all your work!

  61. Amy Morris

    Hi Gretchen. Do you have any tips on adding freeze dried berry powder? Would this be the preferred frosting to do that with?

  62. Deborah

    So my cottage laws are telling me I can’t use butter. So is vegan butter technically not real butter that you think I can use that?

  63. Nancy R

    love texture and fact not very sweet. I did have to increase extracts/vanilla to get more flavour. i tried adding half teaspoon apple cider vinegar, 2 heaping tablespoons of homemade apple butter and extra scoop of powdered sugar to half recipe. loved the flavour.. I did use hi ratio shortening. This is a keeper..is there a way to add cocoa and make it chocolate flavour?

  64. AF

    Hi, making a graduation cake this weekend. How large a cake will this recipe frost? I’m making a half sheet size and cutting it into two layers so I can put icing in between.

    Thank you!

  65. Crystal Reid

    I LOVE how silky this turns out. Makes stacking and coating my cakes SO much easier … but, it’s too silky for piping. Do I just need to add some powdered sugar ?

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