Hello, everyone! Are you looking for a delicious, vegan-friendly frosting recipe? If so, you'll love this vegan buttercream frosting. It's perfect for topping cakes or cupcakes and will surely please even the most discerning palates. Give it a try today!
We use this cake frosting for our carrot loaf cake, vegan banana bread, and muffins.
Most frosting recipes call for cream cheese and lots of powdered sugar. We decided to make many trials to reach a version that did not have many calories per serving.
Mission: Flavor-packed indulgence under 100 kcal. Guess what? Nailed it! We're totally vibing with the outcome and can't stop slathering it on our gluten-free, vegan carrot cake—flavor jackpot without the calorie overload!
💚 Why you will love it
- Effortlessly Creamy Texture
- Versatile Plant-Based Delight
- Rich White Chocolate Twist
- Cool & Spreadable Consistency
- Kitchen staples and equipment
Jump to:
🧾 Ingredients
This white chocolate buttercream frosting is made in minutes with a few ingredients.
- Cornstarch is used as a thickening agent to give the frosting a creamy and smooth texture.
- Soy milk serves as a non-dairy liquid base for the frosting, providing moisture and helping to achieve the desired consistency.
- Agave nectar or maple syrup: These sweeteners are used to add a natural sweetness to the frosting without using animal-derived ingredients like honey.
- Vegan butter (such as Earth Balance buttery sticks): Vegan butter is the main fat component in the frosting, providing richness and a buttery flavor.
- Vanilla extract: Vanilla extract enhances the flavor of the frosting, giving it a delicious and aromatic taste.
- Lemon zest: Lemon zest adds a refreshing citrus note to the frosting, balancing the sweetness and adding a subtle tangy flavor.
Optional
White chocolate or cacao butter (depending on the recipe variation): White chocolate or cacao butter is used to add richness, creaminess, and a hint of chocolate flavor to the frosting, enhancing its overall taste and texture.
Substitutions and additions
- Dairy-free milk - you can use any non-dairy milk you like, such as almond milk, oat milk, and coconut milk, for this vegan icing recipe. Most of the time, we use homemade soy milk, almond milk, or oat milk.
- Sweetener - you can use maple syrup, agave nectar, or organic powdered sugar instead.
- Vegan butter - we like using earth-balance butter or this easy vegan butter recipe. You can use palm shortening or melted coconut oil instead.
- Lemon - if you plan to use this frosting in a vegan chocolate cake or even vegan zucchini muffins, or any other recipe where you might not see a good fit, you can omit the lemon zest.
- White chocolate - we have made this recipe without white chocolate or cocoa butter, and it also works. The flavor will be a little different but still delicious.
- Vanilla extract - you could make this delicious frosting more like a vanilla frosting, add more vanilla extract, or use vanilla bean paste and remove the lemon zest.
- Color - you can ideally use organic and natural food coloring for this recipe. I like adding a pinch of turmeric for oranges and squeezing some juice out of beets for a purple frosting.
🍽 Equipment
You could use a stand mixer to make this vegan frosting recipe and just let it run until the desired consistency is met.
We just felt it was unnecessary, but it can definitely give much more air to the dairy-free buttercream frosting. I feel a whisk and an immersion blender are enough to keep my kitchen super clean.
As we usually pair this frosting with our one-bowl carrot cake, we like to keep the whole dessert-making hassle-free and keep cleaning to a minimum.
🔪 Instructions
- Mix the cornstarch and soy milk using an immersion blender.
- Melt vegan butter in a saucepan and add the agave nectar and vanilla extract.
- Bring to a boil and slowly pour the cornstarch and plant milk mixture, followed by the white chocolate and the lemon zest.
- It doesn't matter if it's still warm. Just keep whisking until thick and smooth.
Tip: you can use the vegan buttercream recipe immediately or leave it to cool completely in the fridge before using it on your cakes. You may need to whip the frosting again to soften it before using it.
💡 Expert Tip
For flawless frosting every time, focus on achieving the perfect consistency. This is crucial, especially when dealing with plant-based ingredients. After combining all your ingredients, pay close attention to the texture as you whisk. If your frosting is too runny, it hasn't appropriately emulsified.
To rectify this, continue whisking energetically. The goal is a smooth, creamy texture that holds its shape, not too stiff or too liquid. Remember, the frosting will thicken slightly when cooled, so aim for a slightly softer consistency than traditional buttercream.
This ensures it spreads quickly on cakes without losing its shape. Remember, if you're using cacao butter, the consistency might differ slightly from when using melted white chocolate, so adjust your whisking accordingly.
📚 More Vegan How to's
Check out how to make vegan buttermilk for vegan baking.
Use this extraordinary vegan bechamel white sauce for your savory treats like lasagna and vegan casseroles.
For a simple yet delightful topping for your Christmas cookies, try this vegan royal icing recipe. It's an effortless way to add a beautiful touch to your treats!
Chocolate lover? Try our chocolate and strawberry smoothie, dark chocolate chia pudding, and chocolate almond milk.
⭐ If you try this recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!
🎥 Video
📋 Recipe
Vegan Buttercream frosting with White Chocolate | No Sugar
Equipment
Ingredients
- ½ cup soy milk 120 ml, or almond milk
- 2 tablespoons corn starch
- 2.5 oz vegan butter 70 grams
- ⅙ cup agave nectar 40 ml or maple syrup
- pinch vanilla extract
- 1 teaspoon lemon zest
Optional
- 3.5 oz white chocolate melted, 100 grams or cacao butter
Directions
- Mix the corn starch and soy milk using an immersion blender.
- If using cacao butter instead of melted white chocolate, gently melt it over low heat.
- Melt the vegan butter in a small saucepan and add the agave nectar and vanilla extract.
- Bring to a boil and slowly pour the cornstarch and plant milk mixture, followed by the white chocolate and the lemon zest. Stir constantly. I use the immersion blender directly into the saucepan, but you can beat it energetically with a whisk if you don't have one.
- It doesn't matter if it's still warm. Just keep whisking until thick and smooth.
- You can use it immediately or leave it to cool completely in the fridge before using it on your cakes. You may need to whip the frosting again to soften it before using it.
Video
Nutrition Facts
Nutritional Disclaimer
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
Affiliate Disclaimer
Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.
As the lead content writer and recipe developer at Our Plant-Based World, he combines his passion for health and sustainability with a Plant-Based Nutrition Certification to create accessible, delicious vegan recipes. His expertise in plant-based cooking supports the blog's mission of fostering a healthier, environmentally conscious lifestyle through simple and seasonal dishes. His commitment to making vegan cooking enjoyable and inclusive for everyone shines in each recipe and article.
Gianne
It was incredibly easy to make and had a rich and creamy texture. The flavor was spot-on, and it complimented my vegan cupcakes perfectly.
Gus
Thrilled to hear that the recipe was a hit, Gianne! It's fantastic to know it married well with your vegan cupcakes, adding that rich and creamy goodness. Thanks for sharing your experience and for giving the recipe a go! xoxo
Sara Welch
This was such a creamy and delicious recipe that does not disappoint! Turned out perfectly sweet, creamy and delicious!
Anjali
This buttercream frosting was so creamy, rich and thick!! I used it to top some vegan cupcakes and it worked out great!
Gus
So glad to hear you enjoyed the buttercream frosting, Anjali! It's awesome that it paired well with your vegan cupcakes. Thanks for giving it a try and sharing your experience. Happy baking!
Salma
Fantastic recipe. I’ve been looking for a dairy free, sugar free frosting recipe for a long time and this one is perfect!
Gus
Hey Salma! Thanks for your feedback! We are so glad you liked the frosting! xoxo
Caroline
Looks great as a vegan alternative to frost cakes etc!
Sara Welch
Needed something sweet for Easter brunch and this hits the spot! Excited to give this a try; looks too good to pass up, indeed!
Emily
This delicious frosting was quick and easy to make! It was perfect with the banana bread I just made. I added a little extra white chocolate to make it extra!
Emily
Thank you for a simple and fast frosting recipe that is also vegan! I will be sharing this with so many!
Gus
you are welcome, Emily! I am glad you liked it!
Heather
Never tried making vegan buttercream frosting but this looks so easy and glad that it’s naturally sweetened!