Vegan Buttercream Frosting

I love this buttercream frosting for cookies and cakes. It's so simple to put together, and so much tastier than a frosting made with shortening. I especially love it paired with my sugar cookies.

1/2 Cup Earth Balance {at room temperature}
3 1/2 Cups Powdered Sugar {reduce to about 3 Cups for frosting a cake}
1 1/2 tsp. Vanilla Extract
2 Tbsp. Almond Milk
1-2 Drops Food Coloring

Whip the Earth Balance until it is smooth and begins to fluff a bit.
Slowly add the powdered sugar to Earth Balance, mixing well.
Add the vanilla, almond milk, and food coloring.
Whip the mixture for several minutes until it is smooth and fluffy.


  1. we used this frosting for gingerbread cookies! Leftovers stored well in the fridge.

  2. I made this frosting and it is amazing. So delicious! Thank you. I agree that the leftovers stored well in the fridge (although they didn't last long).

  3. I'm glad you liked it Megan! I use this frosting for so, so many things.

  4. Do you use Earth Balance shortening or spread?

  5. Ooh--good question! This is made using Earth Balance spread. The butter replacement :)

  6. Thanks! I used it to frost a big cookie, and it was a hit! Especially with my nephew who suffers dairy and soy allergies and usually has to opt out!

  7. My son has nut allergies. Do you think coconut milk would work for this?

    1. Yes--absolutely! Rice milk would do nicely as well.

  8. My husband and I made this today along with your sugar cookie recipe. Thank you so much for brightening my holidays; I am so thankful for these yummy recipes that I can safely eat and gladly share with others who don't have restricted diets. We used some of the icing to frost gingerbread that we made today, too.


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