Vegan "Butter" cream
Prep time
Total time
Serves: 4 cups
  • Earth Balance Vegan Buttery Sticks 2 sticks (226g)
  • Sweetex Solid Vegetable Hi Ratio Shortening 1 cup (226g)
  • Confectioners Sugar 6 Cups (720g)
  • Milk Alternative (I used almond milk) 4 Tablespoons (60ml)
  • Vanilla Extract 1 teaspoon
  1. Cream the earth balance and shortening together with a paddle attachment until light and fluffy, about 5 minutes
  2. Add the alternative milk of your choice and continue whipping for about 1 more minute.
  3. Add the sifted confectioners sugar and blend on low until smooth
  4. Add the vanilla extract
  5. Blend to smooth
  6. *For Chocolate: Add 4 Tablespoons Cocoa Powder dissolved in 3 Tablespoons of Hot Water
Vegan buttercream can be stored at room temperature for 2 days, refrigerated for 1 month or frozen for 2 months
Recipe by Gretchen's Bakery at