The Best Vegan Buttercream (Creamy Ermine Frosting Recipe)
Looking for a light, creamy, and not-too-sweet vegan buttercream that actually tastes amazing? Look no further! This vegan ermine frosting is the exact recipe I used to fill my viral cake for the one and only Sadie Sink—and trust me, its delicious!
Whether you’re frosting cupcakes, wedding cakes, or just eating it off a spoon (we don’t judge here), this recipe will change the way you think about vegan frosting forever.
Watch Me Make Sadie Sink’s Vegan Birthday Cake
Why You’ll Love This Vegan Buttercream
- Creamy and fluffy – It’s not gritty or overly sweet like American buttercream.
- Made without powdered sugar – That’s right, no cloud of sugar dust in sight and no gritty texture.
- Pipeable and smooth – Holds up beautifully for decorating, even in layer cakes.
- Totally dairy-free and egg-free – But no one would ever guess it’s vegan.
- Tastes amazing – Decadent Vanilla flavor and silky texture that pairs with almost anything. We love it on our Vegan Vanilla Cake.
What Is Vegan Ermine Frosting?
Vegan ermine frosting is a plant-based version of the classic “boiled milk” or “flour frosting” that’s known for its silky-smooth, whipped texture. Instead of relying on powdered sugar, this method starts by cooking a flour-based roux with sugar and plant milk, which is then whipped into vegan butter for a dreamy result.
It’s my go-to whenever I want a stable, fluffy vegan buttercream that pipes well but doesn’t taste heavy or overly sweet.
✨ Fun fact: This is the exact frosting I used on my Sadie Sink cake, which went viral for both the design and the flavor. That cake had to look amazing and taste even better—and this vegan buttercream delivered.
If you want to make cakes for celebrities too, learn how I got started on my I Made My First Celebrity Cake (And How You Can Too) post.
Key Ingredients You’ll Need
- All-purpose flour – Creates the creamy base and stabilizes the texture.
- Plant milk – I prefer soy milk for its higher protein, but oat or almond works too.
- Granulated sugar – For sweetness and structure.
- Vegan butter – Use stick-style butter (not tub margarine!) for the best texture.
- Vanilla bean paste – Adds that luxurious bakery-style flavor and those gorgeous flecks.
- Pinch of salt – Balances the sweetness.
Step-by-Step Instructions for Creamy Vegan Buttercream
1. Cook the roux
In a small saucepan, whisk together the flour, sugar, salt, and plant milk until smooth.
Cook over medium heat, whisking constantly, until it thickens into a pudding-like texture (about 5–8 minutes). Don’t walk away—it thickens fast! Remove from heat and add in the vanilla bean paste (seriously, its worth the money!)
Transfer the mixture to a shallow bowl and cover with plastic wrap pressed directly on the surface. Let it cool completely to room temp.
2. Whip the vegan butter
In a stand mixer or using a hand mixer, beat the cold vegan butter for 2–3 minutes until smooth and fluffy.
3. Combine
Add the cooled roux mixture one spoonful at a time to the butter, beating well between each addition. Scrape the bowl often and keep going until it’s silky smooth and whipped.
Tips for Successful Vegan Buttercream
- Let the roux cool completely – Warm paste will melt your butter and ruin the texture. Be patient here!
- Use vegan stick butter – Tub margarine is too soft and watery.
- Beat it long enough – If it looks separated or curdled, keep going—it usually comes together after 3–5 minutes.
- Chill if needed – If your kitchen is warm or the frosting is too soft, pop it in the fridge for 10 minutes and rewhip.
Can I Pipe with Vegan Ermine Frosting?
Yes, absolutely! This vegan buttercream is surprisingly pipeable—especially when it’s been properly whipped and chilled.
Unlike traditional American buttercream, this ermine-style frosting is lighter and silkier, but still sturdy enough for:
- Rosettes and swirls
- Cupcake toppers
- Cake borders
- Light decorative work (like ruffles or drop flowers)
💡 Pro Tip: If your frosting feels too soft, pop it in the fridge for 10–15 minutes, then rewhip before piping. It’ll firm up and hold shape beautifully without crusting over.
While it won’t be as stiff as shortening-based buttercream, it’s perfect for most standard cake decorating—and way better tasting.
FAQs About Vegan Buttercream
Can I make this ahead of time?
Yes! Store it in the fridge for up to 5 days. Let it come to room temp and rewhip before using.
Does this work under fondant or for stacking cakes?
Absolutely. It’s stable enough for layer cakes and piping, just don’t skip the cooling and whipping steps.
Can I make this into vegan chocolate buttercream?
Yep—add 2–3 tablespoons of sifted cocoa powder or a few tablespoons of melted vegan chocolate along with the vanilla.
Or try our simple Vegan Chocolate Buttercream Recipe!
Is this better than American vegan buttercream?
IMO? 1000%. It’s smoother, less sweet, and tastes more like a classic bakery-style frosting.
Why is my vegan buttercream grainy?
Your roux may not have cooked long enough, or it wasn’t fully smooth before cooling. Make sure to whisk constantly while cooking the flour and sugar so the mixture thickens without lumps. Also, always beat it long enough to fully emulsify the roux with the vegan butter.
Why does my vegan frosting look curdled? Don’t panic—it’s fixable! This usually happens if the roux and butter are at different temps or not emulsified yet. Just keep beating it on medium-high for a few extra minutes. It should come together once everything is evenly blended.
Try our Cake Recipes:
Want to Learn How to Frost a Cake Like a Pro?
Once your vegan buttercream is whipped and ready, it’s time to put it to work! Whether you’re going for smooth sides, rustic swoops, or layered masterpieces—how you frost your cake matters.
👉 Check out my full guide on How to Frost a Cake for step-by-step tips, tools I swear by, and hacks to get professional results at home.
Enjoy The Best Vegan Buttercream
This vegan buttercream recipe isn’t just an alternative—it’s an upgrade. If you’ve been stuck with gritty, too-sweet frostings, this creamy, fluffy vegan ermine frosting is about to become your new obsession.
Made with real ingredients and whipped to perfection, it’s proof that vegan baking can be just as good—if not better.
Give this vegan buttercream a try and let me know what you think in the comments!
⭐️ And if you love it, don’t forget to leave a 5-star rating!
Ingredients
- 1/4 cup all-purpose flour
- 1/4 tsp salt
- 1 cup granulated sugar
- 1 cup plant milk (soy, oat, etc.)
- 1 tbsp vanilla bean paste or vanilla extract
- 1 cup vegan butter room temperature
Instructions
- In a small saucepan, whisk together the flour, sugar, salt and soy milk until smooth. Cook over medium heat, whisking constantly, until it thickens into a pudding-like texture (this can take about 5–7 minutes).
- Once thick, remove from heat and add in the vanilla bean paste (or extract) and transfer to a heat-proof bowl, covering with plastic wrap to prevent a skin from forming. Referigerate until completley cooled (this is important or else you will melt the butter).
- In a mixing bowl, beat the vegan butter until smooth and creamy, about 1-2 minutes.
- Once the flour mixture is completely cool, add it to the whipped butter one spoonful at a time, beating well after each addition. Keep beating until the frosting is super smooth and fluffy. Enjoy!
Notes
- If your frosting looks curdled at first, keep whipping! It will come together.
- Make sure your cooked flour mixture is fully cooled or the frosting may separate.
- You can store leftovers in the fridge for up to a week. Let it come to room temp and re-whip before using.
- Add 2–3 tbsp sifted cocoa powder or melted vegan chocolate for a chocolate version.
i wanted to make this frosting to pair with your vanilla cake recipe does this frosting taste sweet??
Its not as sweet as an American buttercream! Its more light and creamy!
I want to make a frozen buttercream transfer for my daughter’s birthday cake and am wondering if I can use this frosting? Not sure if I can freeze it and use it in that way. Thanks!
Yes it will work!!!
Hi! I’m planning to pipe a vintage-style heart cake and was wondering roughly how many servings of buttercream I’d need to decorate a three-tier cake with filling. It doesn’t have to be exact, just a ruff estimate.
Depending on the size of your cakes id say 4 maybe 5 batches? It depends how detailed and how much filling you like. You can always freeze leftover frosting!
Made this frosting w/ your vegan vanilla cake and my vegan sisters loved it! I missed the note that states that you need to rewhip the frosting after storing it in the refrigerator, I will definitely do that next time.
This was amazingly silky and just the right amount of sweet. Just did the vegan vanilla cake too. 8/10 combo for me with the puree from the strawberry cake recipe in the between layers. Will try again to see if I can get a 9/10.
Will this still taste amazing with the funfetti cupcake? Or is the American butter cream better?
Hi! This will taste great, but if your not vegan I would suggest following a regular recipe. It will be richer and better flavor just due to the nature of the ingredients