In deze Veganistische vanilleglazuur is an easy vegan frosting for cakes or cupcakes. It’s a creamy vegan buttercream frosting with only 4 ingrediënten, and it’s 100% dairy-free.
I love making cakes and cupcakes of all sorts, but let’s be honest. They are never as good and as pretty without frosting. I’ve made many frosting recipes before with funky ingredients, like my Cashewglazuur Eiwitpoederglazuur Vegan kokosroomglazuur.
This vegan frosting is the simplest of all. It’s a smooth, creamy frosting to spread on top of cakes, cupcakes, muffins, and cookies to give them a delicious vanilla-flavored accent. It’s made with only 4 plant-based ingredients and ready in 10 minutes.
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Veganistische vanilleglazuur
Ingrediënten
- ½ cup Zachte veganistische boter (ongezouten) - Earth Balance's Soft Vegan Spread is the best
- 1 ½ cup Poedersuiker - packed, leveled, scooped
- ½ theelepel Vanille-extract
- 1-2 eetlepels Plantaardige melk - soy milk or oat milk or almond milk
Instructies
- In a medium bowl, cream soft vegan butter with an electric hand mixer until smooth, fluffy and whiter in color – about 30 seconds.
- Add the powdered sugar, vanilla, and 1 tablespoon of soy milk.
- Beat on low speed with an electric hand mixer. This prevents the powdered sugar from bursting out of the bowl. Then, increase speed to medium-high speed moving around the bowl to bring all ingredients together.
- Beating until it forms a smooth, spreadable frosting, don't overbeat, or it could curdle or get grainy. Read my post above for all my troubleshooting tips.
- If frosting is too thick to your liking, beat in more milk, adding a few drops at a time. If frosting becomes too thin, beat in a small amount of extra powdered sugar.
Glazuur
- This recipe frost 6 cupcakes or an 8 inch one-layer cake.
- Double the recipe for 12 cupcakes frosting or two-layer cake frosting.
Kleur
- You can add color to your frosting, adding food coloring paste or gel, not liquid!
Opslag
- Store for up to one week in the fridge in a sealed container.
Notes
Voedingsbegeleiding
Ingrediënten en vervangingen
First, gather all your ingredients. All you need are 4 ingredients:
- Soft Vegan Butter – Most vegan butter brands, I recommend Aarde Balans Vegan Butter Spread. This spread is already soft and spreadable out of the fridge. It means you don’t have to bring the vegan butter to room temperature before starting this easy vegan vanilla frosting recipe. You can’t use coconut oil for this recipe.
- Poedersuiker – Also called icing sugar in some countries. You can’t make buttercream with crystal sugar. It must be powder sugar.
- Vanille-extract – or fresh vanilla seeds if preferred, but much more expensive.
- Ongezoete sojamelk – or other non-dairy milk like almond milk or oat milk.
How To Make Vegan Vanilla Frosting (in pictures)
It takes only 10 minutes to make a vegan vanilla buttercream frosting.
How To Use Vegan Vanilla Frosting
This is a vegan vanilla cake frosting that can be used to frost:
- One layer 8 to 9-inch vegan vanilla cake
- One batch of 12 vanilla cupcakes
This recipe uses only 1/2 cup of vegan butter to frost a two-layer cake or 24 cupcakes. Simply double up each ingredient in the recipe.
Problemen oplossen
There are a few reasons why your vegan vanilla cupcake frosting can fail.
Let me explain the reasons below, or jump to the next section for my troubleshooting tips.
1. Over-beating the ingredients – you beat the frosting too fast for too long.
2. Warm environment or ingredients – you must use vegan butter straight from the fridge.
3. Too much soy milk – adding too much soy milk or any dairy milk curdle frosting.
4. Old batch of powdered sugar – poorly stored powdered sugar forms lumps and crystals that you can feel in your buttercream.
5. Te lief – you added too much powdered sugar to balance a runny frosting.
This happens if you add too much liquid.
Balance by adding an extra 1-2 teaspoons of cornstarch (to avoid raising the sweetness of the frosting) or powdered sugar if you don’t mind your frosting being too sweet.
Your frosting misses some liquid. Add more liquid, add drops like 1/4 teaspoon at a time to avoid the frosting turning runny too quickly.
Your powdered sugar contains lumps, or it’s an old batch stored in an open-air environment. If your icing sugar is not fine enough or presents a lump, sift the powdered sugar in the bowl to remove lumps/sugar blocks.
Stir in a pinch of salt to balance the sweetness, about 1/4 teaspoon salt.
This happens when your kitchen is too warm, or the butter is too warm.
Place the bowl in the fridge for 10 minutes and restart the beating steps. By bringing down the temperature, the fluffiness should come back.
Yes, you can color your vegan frosting using natural food coloring paste or gel. Don’t use liquid food coloring in the frosting recipe. It can curdle the frosting.
Baking Recipes To Use Vegan Frosting
You can use this vegan frosting on my vegan chocolate cake, veganistische cupcakesof muffins recipes below.
More Dairy-Free Frosting Recipes
If you like vegan frosting, you’ll love these other frosting recipes:
Hi, i am looking to make raspberry frosting for a birthday cake. Can i use raspberry’s in this recipe instead of vanilla?
Hartelijk dank 🙂
I would add crushed freeze dried raspberries, for color and taste. But of course, you can also just swap the vanilla extract by raspberry extract.
Hi! Is it possible to replace the vegan butter for avocado oil shortnening? Thank you!
I have never heard of an avocado oil shortening, so it’s hard to tell how it will impact the recipe. You can use margarine, made from avocado oil brands like Nuttelex.
How can I get my frosting to stay stable at room temp for a few hours ? Need a great frosting for a wedding, cupcakes. They will be on display for a few hours .
If it’s not that hot where you leave, this frosting last very well for a few hours at room temperature.
haven’t made this but the icing sounds good & kind of like an icing my mom wouldake but alittle more of healthier.anxious to try with the coconut cake.
Let me know if you try! I am sure you will be fine and create the most delicious cake.
Great recipe! I made your Vegan Carrot Cake (amazing!!) but missed the link for the frosting, my bad. So I used your vegan vanilla frosting and added shredded coconut instead of vanilla, because I was out of that. Everyone loved it and the cake!! Thank you! We will be making this again!
Dank je wel!
This is a great recipe!! I’ve made the chocolate version too. So simple and easy to whip up. I don’t have a mixer at home but it was easy enough to just use a whisk.
Any thoughts on almond milk vs. oat milk.
both works perfectly well in this recipe, you won’t see any difference
So tasty! I used Oatmilk butter and it melts pretty fast. I kept it refrigerated before serving, even in the freezer for half and hour and everyone couldn’t believe it was vegan!
That sounds wonderful! I wish we had oat milk butter where I live.
Can I substitute coconut extract in place of vanilla? I’m hoping to decorate with coconut flavour.
Absoluut
Amazing frosting recipe!
I only had salted vegan butter on hand so used that with an extra teaspoon of vanilla and the frosting was scrumptious! Thank you for this perfect recipe! I’ll never make another vanilla frosting other than this one,