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Lightly Sweetened Vanilla Buttercream {Vegan Friendly}

  • Author: Joscelyn Abreu
  • Yield: approx 4 cups 1x


Fluffy and creamy vanilla buttercream that’s mildly sweetened and can easily be made dairy-free/vegan!




  1. Combine sugar and boiling water, stirring until sugar is completely dissolved. Set aside to cool.
  2. Place butter/shortening into a large mixing bowl. If using your stand mixer, start off with the paddle attachment. Beat for a few minutes until creamy. Switch to the whisk attachment. Slowly pour sugar mixture into the creamed butter/shortening, beating on medium speed until well incorporated. Mix in vanilla.
  3. Scrape down the sides then turn the speed up to high and continue to beat for several minutes, until light and fluffy. Best if used right away. Makes about 4 cups.
  4. I used Wilton tip 1M to pipe buttercream on these cupcakes.


*Can use up to 1/2 cup more sugar if you want it more sweet.
*I used 1/2 cup/8 TBSP water for this buttercream since my butter/shortening was more firm. If you shortening/butter is more soft/loose, I’d suggest using 6 TBSP water.
***Dairy-free butter tends to be salted, which in turn makes the buttercream sweet/salty. If you don’t like it as salty, use less dairy-free butter and more shortening. Can also use all shortening for no salty taste. If using dairy-free butter, I recommend the sticks because they’re more firm than the tub butter and holds up better and is also better for piping.
Holds up well when kept at a cooler room temperature for a couple of days.
If made ahead, refrigerate in an airtight container and then bring to room temperature when ready to use. Beat again until fluffy.

  • Category: Vegan, Dessert, Dairy-Free