This is one of those recipes that sounds almost too simple, but the magic is really in the process. I’ve made this dairy-free buttercream so many times, and the biggest mistake people make is not whipping it long enough. I know 20 minutes sounds excessive. I promise it’s not.

This frosting is light, fluffy, smooth, and not grainy at all, but only if you stick to the timing and use the Country Crock Plant Butter with Avocado Oil. That specific butter makes a huge difference in texture and flavor, so don’t swap it if you can help it.

This buttercream is perfect for cakes, cupcakes, cookies, or anything that needs a creamy, spreadable frosting that holds its shape.

Why the 20 Minutes Matters

At about 5–7 minutes, the butter will already look whipped. It’ll be lighter in color and texture, and you’ll probably think, okay, that’s enough. It’s not.

Those extra minutes add air and completely change the structure of the butter. The frosting becomes lighter, smoother, and way less greasy. It also helps the powdered sugar blend in better later so you don’t end up with that gritty texture.

Ways to Use Vegan Buttercream

This buttercream is super versatile. It spreads easily, pipes well, and holds its shape without feeling stiff. I use it on cupcakes, layer cakes, sheet cakes, sugar cookies, and even sandwiched between cookies.

It’s also a great option if you’re making desserts for mixed crowds because no one ever guesses it’s dairy-free.

Ingredients You Need

You only need a few ingredients, but the butter choice really matters here. Make sure you’re using Country Crock Plant Butter with Avocado Oil specifically. You’ll also need powdered sugar, vanilla extract, and a small splash of dairy-free milk. That’s it.

Affordable Stand Mixer

How to Make Vegan Buttercream

Start by adding the softened vegan butter to a stand mixer fitted with the paddle attachment. Whip it on medium high speed for a full 20 minutes. Yes, really — the full time.

Once the butter is light and fluffy, add the powdered sugar, followed by the vanilla extract and dairy-free milk. Continue whipping for another few minutes until everything is fully incorporated and smooth. Scrape down the sides as needed so everything mixes evenly.

The finished buttercream should be light, fluffy, and creamy without any grainy texture.

Vegan Buttercream Variations

This base recipe is easy to customize.

You can add ½ cup cocoa powder for chocolate buttercream,

1 cup of powdered freeze-dried strawberries for a strawberry buttercream

or gel food coloring for decorated desserts.

Because the texture is already light, additions blend in really nicely without weighing it down.

You can add the powders when you’re adding the powdered sugar and it will turn out great.

How to Store Vegan Buttercream

If you’re not using it right away, store the buttercream in an airtight container in the fridge. When you’re ready to use it, let it sit at room temperature for a bit, then re-whip it to bring back that fluffy texture.

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The Best Dairy Free Buttercream

This whipped dairy-free buttercream frosting is light, fluffy, and smooth with no grainy texture. It makes enough for 2 dozen cupcakes or a 8 inch layer cake.

Print Pin Rate

Prep Time: 25

Total Time: 25

Calories: 175kcal

Ingredients

4 sticks Country Crock Plant Butter with Avocado Oil softened
4 cups powdered sugar
1 tablespoon vanilla extract
1 tablespoon dairy-free milk

Instructions

Add the softened Country Crock Plant Butter to the bowl of a stand mixer fitted with the paddle attachment.
Whip on medium high speed for 20 full minutes. This step is very important, even if it looks ready sooner.
Slowly add the powdered sugar to the whipped butter.
Add the vanilla extract and dairy-free milk.
Continue whipping for another 4–5 minutes, scrape down the sides of the bowl as needed, until the frosting is fully incorporated, light, and smooth with no grainy texture.
Pipe onto your cakes, cupcakes or whatever dessert you're making.
You can make this buttercream in advance and store it in the fridge for a couple days or in the freezer for 3 months.
bring to room temp and rewhip before using.

Notes

Make sure the butter is fully softened before starting.
Don’t rush the whipping time, it’s what makes this frosting work.
This frosting can be used immediately or stored in the fridge and re-whipped before using.