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Vegan buttercream frosting

Vegan Buttercream Frosting

A fluffy white vanilla buttercream-style frosting - veganized with coconut oil.
Prep Time 30 mins
Cook Time 0 mins
Total Time 30 mins
Servings 12 servings (2 cups)
Calories 131 kcal


  • 1 cup coconut oil *see instructions
  • 1 tsp vanilla extract
  • 2⅓ cups powdered sugar
  • 2 tsp vegetable oil
  • 3-4 tsp agave syrup (maple syrup or corn syrup OK)


  • Melt the coconut oil in the microwave for about 1 minute, then stir it until all the solid bits are dissolved. Place it in the freezer for 25 minutes or until it has solidified.
  • Allow the coconut oil to come to room temperature before proceeding. If it is too cold/hard, breaking it up with a fork and a hand mixer will help it soften.
  • Whip the room-temp coconut oil with a hand mixer until it's creamy. Check for any chunks and crush them up.
  • Cream the vanilla extract with the coconut oil.
  • Mix in the powdered sugar in 3 goes, then add in the syrup and oil and whisk until light and fluffy, about 2 more minutes.


  • If you put the completed frosting in the fridge, it will harden, so it's best to make it on the same day that you need it. 
  • Use clear imitation vanilla extract to get a more true white frosting. 
Course: Dessert, Vegan Desserts
Cuisine: American, European


Serving: 30g | Calories: 131kcal | Carbohydrates: 28g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Sodium: 1mg | Sugar: 27g | Iron: 1mg
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