This vegan buttercream frosting is an easy and delicious was to decorate your holiday sugar cookies. I wanted to recreate a dairy-free version of the store bought frosting my family and I used to decorate holiday cookies with. This recipe only requires a few ingredients. I used earth balance vegan butter sticks, vanilla extract, confectionery sugar, and vanilla almond milk (I prefer almond breeze vanilla almond milk).
This frosting acted like real buttercream frosting too and hardened a bit when I left it out overnight. Just to be careful, I froze my frosted cookies for ten to fifteen minutes before stacking them between parchment paper and storing them in my tupperware in the freezer. I like to prepare for holiday festivities ahead of time, by stocking up my freezer with Christmas cookies. When it comes to holiday cooking and baking, I try to make as much as possible in advance. Luckily, cookies freeze well and can be stored up to three months.
- 1 stick or ½ cup of vegan butter (earth balance)
- ½ tsp vanilla extract
- 2½ cups of sifted confectionery sugar
- 2 tbsp of vanilla almond milk (almond breeze)
- Soften vegan butter by letting it get to room temperature.
- Sift powdered sugar into a large bowl.
- Whip vegan butter in a stand mixer until fluffy and gradually add powdered sugar.
- Then, add vanilla extract and almond milk until it has the desired consistency and thickness.