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Vegan American Buttercream

  • Author: Sara Kidd
  • Total Time: 15 minutes
  • Yield: Makes approximately 3 cups 1x
  • Diet: Vegan


An easy Vegan American Buttercream recipe for all your cakes



165 g (⅔ cup + 1 teaspoon) hi-ratio vegetable shortening
165 g (⅔ cup + 1 teaspoon) vegan butter or margarine (block butter works best)
375 g (3 cups) icing sugar or confectioners sugar
½ teaspoon vanilla bean paste
½ teaspoon vegan butter flavouring (optional)
Pinch of sea salt
1 tablespoon boiling water


  1. Warm shortening and butter in the microwave until it’s soft to touch but not melted. Place in the bowl of a stand mixer and use the paddle attachment to beat on a low speed until completely smooth and lump free; about 5-10 minutes.
  2. If there are still lumps, add 1 tablespoon of boiling water and beat thoroughly. If there are still lumps, remove 2 tablespoons of the mixture, melt completely, and then add it back into the mixture whilst beating until smooth.
  3. Sieve icing sugar and add a cup at a time whilst beating on low speed. Add vanilla, butter flavour, salt and beat until combined.
  4. If you’re mixture is very soft, set in the fridge for 30 minutes until firm enough to pipe.
  • Prep Time: 15 mins
  • Category: Dessert
  • Method: 1 bowl mixing
  • Cuisine: Dessert

Keywords: buttercream, american

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