Vegan Buttercream Icing

My Vegan Buttercream Icing is another recipe proving vegans don't have to miss out, and another reminder that vegan food isn't necessarily always as healthy as a tofu salad, and can be terribly indulgent. This recipe is very easy and great for icing and decorating cakes and cupcakes, and is a great base for flavoured and coloured mixtures. It is very sweet, so be sure to test the mixture as you go and adjust it if desired, or go nuts and spend the day terrorising the neighbours on your sugar high.


  • Easy Vegan Buttercream
  • 150g shortening/vegetable fat
  • 150 vegan butter
  • 4 cups icing sugar (make sure it's vegan, and feel free to alter this amount depending on how sweet you like your icing)
  • 1 tsp vanilla bean paste
  • 3 tbs soy milk (depending on how thick the mixture is)
  • Optional for chocolate icing: 100g cocoa powder


  • Beat shortening and vegan butter for 30 seconds or until smooth
  • Add icing sugar and cocoa (if using) 1 cup at a time, and then add the vanilla bean paste
  • Depending on how stiff you would like your icing, add soy milk, 1 tbs at a time. If you are planning on colouring your icing, omit the cocoa

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