Vegan Buttercream Frosting

Quick vegan buttercream recipe for cupcakes or cakes.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 5 servings
Calories 456kcal
Author Healing Tomato



  • Sieve confectioners sugar in a bowl and set it aside
  • In a separate bowl, add vegetable shortening
  • Using a hand mixture, blend on low speed for about 7 minutes or until it becomes smooth.
  • Add the vanilla essence and sieved confectioners sugar to the shortening
  • Blend with a hand mixture on low speed. Blend until the shortening and sugar mix.
  • Add almond milk and food coloring
  • Blend until all the mixture is light and fluffy.
  • Frost with it immediately and serve.


  • ┬áRefrigerate it for up to 2 weeks. To use after refrigeration, remove and let it become room temperature. Blend for a few minutes before using it.??
  • If you don't have powdered sugar, take the regular vegan sugar and finely grind it in a coffee or spice blender


Serving: 2g | Calories: 456kcal | Carbohydrates: 23g | Fat: 41g | Saturated Fat: 10g | Sodium: 6mg | Sugar: 23g | Calcium: 4mg