Buttercream Frosting

Buttercream Frosting

Prep TIme: 10 mins
Chill Time: 2+ hours
Makes about 2 ½ cups (serves 16)

There’s never an inappropriate time for buttercream frosting. I use this sweet and creamy frosting on top of brownies, cookies, cakes and cupcakes.  Easily achieve healthy and vibrant colors by mixing in natural food coloring or superfood powders such as blue spirulina, chlorella (green), turmeric (yellow), activated charcoal (black), or red dragon fruit (pink).  Use your piping bag to create beautiful patterns and decorations or simply spread this frosting on your favorite dessert with a frosting spatula.  I’ve found that using equal parts Butter Swap and plant butter (I use Miyoko’s brand because it’s cultured) provides perfectly pipable texture and it firms up in the fridge nicely.

Buttercream Frosting STATS 
Buttercream Frosting 


2 ½ cups Powdered Sugar Swap (sifted)
⅓ cup Butter Swap
⅓ cup plant-based butter at room temperature (I use Miyoko’s brand, regular butter works fine too)
1 Tablespoon vanilla extract
2-3 pinches salt
1-3 Tablespoons plant milk (if needed to desired consistency)

 Buttercream Frosting 


Make the buttercream frosting by placing all ingredients in a bowl and use a hand mixer to whip the frosting.  Add plant milk 1 Tbsp at a time until thick, smooth frosting is achieved.  Mix in natural food coloring or superfood powders until desired color is achieved.  Load your piping bag or use your frosting spatula to decorate. If I use my frosting spatula, I use wet fingers to smooth the top of the frosting to get a professional bakery look. The damp frosting will also help final decorative sprinkles stick and hold.  Transfer your frosted dessert to a sealed container in the fridge.  Store any unused frosting refrigerated in a plastic baggie for up to 4 weeks.

Buttercream Frosting Nutrition Label

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