The frosting of your dreams! Sweet and creamy, this thick vegan frosting only requires four ingredients and only a simple hand mixer (no stand mixer required!)
This thick vegan frosting is rich, fluffy, and properly thick—none of that runny stuff here. Perfect for sandwiching between cookies or slathering on cupcakes, and you don’t need any fancy equipment to make it.
I love this recipe because it actually holds its shape without needing a stand mixer (which, let’s be real, most people don’t have—my KitchenAid with the walnut bowl is still on my dream list). A lot of vegan buttercreams come out thin or melty, especially when made with hand mixers, but this one thickens up beautifully.
It takes just a few minutes, unlike aquafaba-based frostings that can take 30–45 minutes of whipping (and don’t even try that with a hand mixer). It’s super easy, requires just a few ingredients, and tastes buttery and sweet with the perfect amount of vanilla. It also pipes well if you’re feeling fancy, but it’s equally good just spooned on with love. Plus, it’s easy to adjust depending on how sweet or firm you want it.
Main Ingredients & Why We Use Them
Vegan butter – I used Flora’s vegan block salted butter for this recipe because block butter has a firmer texture that’s perfect for whipping into a thick, fluffy buttercream. Unlike soft tub-style margarines, block butter holds its shape better and gives you that rich, creamy consistency without melting too quickly. When choosing vegan butter for this recipe, opt for a cold, but slightly softened block butter—this makes it easier to beat and helps achieve the thick texture you want. Avoid soft spreads or tub margarines, as they tend to be too soft and watery, which can make the buttercream thin or runny.
Soft icing sugar – Sweetens and thickens the buttercream. You want to use “soft” icing sugar because it helps create a smooth, stable texture. Unlike pure icing sugar, soft icing sugar contains a small amount of cornstarch. This prevents clumping and absorbs a bit of moisture, making the buttercream less runny and easier to whip into a thick, fluffy consistency. Using pure powdered sugar can result in a gritty texture or a thinner frosting that doesn’t hold its shape as well.
Vanilla extract – Adds that classic bakery-style flavour.
Pinch of salt – Balances the sweetness. If you’re using salted butter you might not need it, but I added a pinch and it tasted delish!
How to Make Thick Vegan Frosting
Just beat the vegan butter with a hand mixer until it’s soft and fluffy (a couple of minutes), then slowly add the icing sugar while continuing to beat. Add the vanilla and a pinch of salt, and keep mixing until it’s thick and spreadable. If it’s a bit too firm, add a splash of plant milk to loosen. That’s it! It comes together in under 10 minutes and tastes amazing.
Variations & Substitutes
- Add cocoa powder for a chocolate version.
- Use lemon or almond extract instead of vanilla for a flavour twist.
- Add freeze-dried berry powder for a natural colour and fruity flavour.
- Swap Flora for any vegan block butter that’s not too soft (avoid margarine-style tubs).
Equipment
You won’t need much equipment for this recipe, just a handmixer and a good glass mixing bowl. A spatula also helps to wipe down the sides and transfer into a container for storage.
- Hand mixer
- Mixing bowl
- Spatula or spoon
How to Serve It
I originally made this to sandwich between chocolate chip cookies—because how good does that sound?! But the frosting turned out quite sweet, so it’s best paired with desserts that are lower in sugar to balance it out. I’m planning to use it to fill whoopie pies, pipe onto cupcakes, frost layer cakes, or spread between cookies. It’s thick and sturdy enough to hold its shape, making it perfect for baked goods that need structure. Just keep in mind—it’s on the sweeter side, so it works best with more mildly sweet treats.
How to Store It
Store in an airtight container in the fridge for up to 1 week. Let it sit out for 10–15 minutes before using so it softens a little. You can also freeze it for up to a month—just thaw in the fridge overnight and rewhip before using.
How to Make It
Thick Vegan Frosting
Equipment
- 1 Handmixer
Ingredients
- 250 g vegan block butter Flora salted butter* see notes
- 300 g soft icing sugar sifted
- 1 teaspoon vanilla extract
- pinch of salt only if necessary
Instructions
- Beat the butter with an electric mixer until smooth and fluffy (about 2–3 minutes). Gradually add the icing sugar (½ cup at a time), beating well after each addition. Start with 2½ cups and only add more if needed for thickness.Add the vanilla and salt, and beat again. Chill for 10–15 minutes before piping if your kitchen is warm.
Notes
🇬🇧 UK Equivalent:
- Flora Plant Butter Salted – This is actually the same product, sold in the UK too. It’s a plant-based butter alternative made with oils and designed for baking, spreading, and cooking.
- Alternative: Naturli’ Vegan Block – Also popular in the UK and performs well in baking like traditional butter.
🇺🇸 US Equivalent:
- Miyoko’s Creamery European Style Cultured Vegan Butter (Salted) – Rich, creamy, and one of the best-performing vegan butters for frosting
- Alternative: Earth Balance Buttery Sticks (Salted) – Widely available and works well for buttercream, though slightly softer than block-style butters.
Comments
No Comments