The Best Vegan Buttercream Recipe
Prep time
Total time
For the chocolate variation add 6 ounces (1 cup) Melted baking chocolate at the last stage of mixing
Serves: 6 cups
  • 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
  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
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
Recipe by Gretchen's Vegan Bakery at