Fluffy, creamy, and totally dairy-free—this vegan ermine frosting is made by cooking a pudding base and whipping it into plant-based butter for a luscious, not-too-sweet finish.
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.
Nutrition
Nutrition Facts
The Best Vegan Buttercream (Creamy Ermine Frosting Recipe)
Amount per Serving
Calories
172
% Daily Value*
Fat
11
g
17
%
Saturated Fat
3
g
19
%
Trans Fat
0.1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
4
g
Sodium
154
mg
7
%
Potassium
32
mg
1
%
Carbohydrates
18
g
6
%
Fiber
0.1
g
0
%
Sugar
15
g
17
%
Protein
1
g
2
%
Vitamin A
683
IU
14
%
Vitamin C
1
mg
1
%
Calcium
24
mg
2
%
Iron
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!