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Thumbnail Image Of Vegan Strawberry Buttercream In A Glass Bowl

Vegan Strawberry Buttercream

Fluffy, pink, dairy-free strawberry frosting for filling and covering cakes.

Course Dessert
Cuisine vegan
Keyword vegan strawberry buttercream
Prep Time 10 minutes
Servings 12 servings
Calories 225 kcal


  • 180 g Vegan butter (I recommend the soft, spreadable kind*)
  • 400 g Icing sugar
  • 3 Tablespoons Soy milk (or other plant-based milk)
  • 45 g Freeze dried strawberry powder


  1. Add the butter to a large bowl and stir in the icing sugar, a little at a time.

  2. Add in the soy milk and strawberry powder. Mix well.

  3. Give the buttercream a quick whisk with an electric whisk or stand mixer until soft and fluffy.

  4. If the icing is still a little stiff, you can add a bit more plant-based milk. If it's too runny, add more icing sugar.

Recipe Notes

  • Store any leftovers in the fridge in an airtight container for up to 10 days.
  • *If you use the blocky type of vegan butter, allow it to sit at room temperature to soften before using. You'll probably also need to use slightly more soy milk to help the buttercream come together.
Nutrition Facts
Vegan Strawberry Buttercream
Amount Per Serving (1 /12th)
Calories 225 Calories from Fat 72
% Daily Value*
Fat 8g12%
Sodium 86mg4%
Carbohydrates 35g12%
Fiber 1g4%
Sugar 33g37%
* All values are an estimate only and will vary depending on the food brands used.