Vegan buttercream

    10 min

    Vegan, dairy-free, three ingredients! Making the perfect vegan frosting to pipe with has been a nightmare for me! It had always turned out runny and would melt very easily. I am over the moon to share with you this delicious and pipeable (yes, I said pipeable) vegan frosting! This recipe is light and fluffy, yet firm and pipes bakery style!


    London, England, UK
    152 people made this

    Makes: 730 g frosting

    • 350g dairy-free margarine
    • 380g icing sugar
    • 1 teaspoon vanilla extract

    Prep:10min  ›  Ready in:10min 

    1. Cream the margarine in a bowl on a low speed until creamy.
    2. When your margarine is smooth, creamy and light in colour, carefully sift in the icing sugar and drizzle in the vanilla extract. Whizz together until fluffy and fully combined.
    3. Carefully dollop the mixture into a piping bag and start icing.


    You can always chill the frosting in the piping bag so it's firmer for piping. I find it a little easier to pipe when the frosting is firmer.
    When using an electric hand mixer, always avoid ceramic bowls as the hand mixer can mark & chip the bowel. Stainless steel & plastic bowls are great to use (I use plastic).

    See it on my blog

    The Little Blog of Vegan

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    Don't use a Soya Based Margarine as it binds too much, had to add around 20% more sugar and 1 tablespoon of soya milk to loosen  -  20 Jul 2017